McDonalds Goop™ *note, the video in the first post has NOTHING to do with McDonalds*
- Thread starter cheets64
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so they dont lie when they say "chicken breast meat" and oh whats this most places buy the same chicken nuggets but label them with there own brand and charge a premium, surely this cant be right
im sure some people think birdseye really do go out and catch there own fish before instantly freezing them , they really do grow there own chickens etc.
maybe marks and spencers really dont use the exact same suppliers as everyone else , they have some magic line to wonderland where everything is premium and all the workers are happy
If you think they do you should start a class action lawsuit and become quite rich.
As others have said, I don't know if this is the case elsewhere but in this country at the very least (and I suspect most others) the nuggets are 100% chicken breast.
Or are you suggesting that McDonalds have been falsely advertising them in recent times and would open themselves up to crippling lawsuits left, right and centre?
Or are you suggesting that McDonalds have been falsely advertising them in recent times and would open themselves up to crippling lawsuits left, right and centre?
Soldato
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I'm sure chicken from Iceland is just chicken breast plus a **** load of water that's been pumped in to get the weight up. Can't say it's the nicest chicken I've ever had, quite possibly the worst actually.
so they dont lie when they say "chicken breast meat" and oh whats this most places buy the same chicken nuggets but label them with there own brand and charge a premium, surely this cant be right
I think you have to understand how food is made, before you start typing.
McDonalds are INCREDIBLY fussy about where they get their meat and veg from. Their chicken nuggets are called McNuggets and they are not available anywhere else.
The are actually made from diced chicken breast fillets.
They used to be made from reformed meat (as did the McChicken Sandwich) but now they are all made from chicken breast fillets.
The process is rigidly controlled at all stages and they specify which types, ages and sexes of chickens can be used in their products. They do this for CONSISTENCY.
The "premium" word (which means nothing in law) refers to the amount of trimming that occurs before the fillet is schnitzelled or diced. Premium in this context would mean that they trim off the cartilidge around the wing joint and the piece of glandular material at the top of the major fillet, plus the piece of connective tissue down the centre-line where the breast fillets join the keel bone. That's a premium fillet. No bones, no chewy bits. The inner fillet is then trimmed to take off the tendon where it links to the wing joint as that's a bit chewy too.
The whole fillets are then put through a machine called a Schnitzel Press that flattens them and they are stamped out to a uniform size and weight. They are then coated and flash-fried so the final product is guaranteed a uniform colour and crispness. The size and weight is vital as they are all cooked on an identical system so they must cook the same way every time as you don't want your McChicken Sandwich or McNuggets to be under or over-cooked.
By and large the major fillet is used for the sandwich product and the minor product is used for the nuggets.
Well, actually, all these producers contract out their sourcing, and they all have very specific ways of doing it.
As it happens , Marks and Spencer DO have their own suppliers for many things eg. all their sandwiches are made by a large producer in Northampton in a dedicated factory that produces only for M&S. Waitrose actively work with their suppliers to build dedicated factories eg. all their pork comes from a plant in Wiltshire that produces only for them and all their fish comes from a dedicated plant near Livingston in Scotland.
Even where suppliers are shared, they MUST produce to to the tighter specification so an M&S factory must use an M&S approved Terminal Sanitizer in their hygiene regime and they must comply with all the M&S Codes of Practice. A Tesco supplier must comply with Tesco Food Manufacturing Standard - never heard of them? No, well, you wouldn't want to. You just want to buy healthy, quality food.
Some of us deliver that, and we object when nonsense like this is posted.
Wrong. It has NO water pumped into it. That's been illegal for YEARS. And no-one outside of Holland did it much anyway.
You are allowed to inject stock into meat to baste it as it cooks, but that amount cannot exceed the amount of water that would be lost in the cooking process.
Modern low temperature steam cooking techniques have very little water loss, so you cannot inject sensibly anymore.
Which MRM are you referring to? The stuff that is passed though a fine screen, the stuff that is massaged off the bones or the stuff that gets rubbed together so meat comes off the bones?
The fact is that the butchery process leaves meat on the bones and carcass. People do want to eat cheaply, and they want to eat mince. Modern techniques using low pressure can ease that residual meat off so gently that it does not alter the muscle structure at all. In fact that's the legal definition for Mechanically Recovered Meat. If the muscle structure isn't substantially different to that of butchered, minced, meat then it's not mechanically recovered and this meat is widely sold throughout the UK as pork or beef.
Greggs would go out of business if they stopped using 3mm minced pork as the product is called.
Pink goop looks nasty but you won't be eating it in macdonalds, if you want to find some go look at the value sausages in your supermarket.
The food industry can be pretty disgusting but for pure two faced lies I go for the veggies / animal rights every time.
The food industry can be pretty disgusting but for pure two faced lies I go for the veggies / animal rights every time.
Thanks for that, I used to eat those asda chicken kievs. Note the words used to
Why would you not continue eating ASDA chicken Kievs? I think you'll find they are rather special in how they are made. They are whole breast fillets believe it or not.
They use (or certainly used to use) a machine called a Nienstadt to make them. It's the same machine they use to make fish fingers from whole cod fillets.
They put all the whole chicken fillets into moulds (about 0.5cm x 20cm x 200cm) in a big press and squash them under high pressure so they effectively become one big plank of solid chicken breast. They cool that down to about -2C and cut it into pieces whch are then moulded into a top and a base. The garlic butter is positioned on the base and the top is placed on top. They then crumb them and flash-fry them to seal it all in. So you get a uniform product that is always the same, made from exactly what you want to eat. And it shouldn't leak too badly in the oven either.
You now know the truth. They are reformed, but they are reformed in a way that doesn't change the basic chicken-ness of the product. You are still getting a whole breast fillet, it's just been shaped to make it cook properly, which is what you actually want.
Even they are better than you'd like to think. The main difference between a cheap sausage and an expensive sausage is in the casing (skin) and the meat content.
Expensive sausages use natural casings (sheep or pig intestines) while cheaper ones use collagen casings. That;s why cheap sausages are all uniform and expensive ones are all odd shapes and sizes.
The meat content is actually very tightly controlled on two counts - you have a minimum of what you can add and still call it a sausage (30%-ish) and then there is a legal definition of what is meat. There is a lovely product from Holland (again!) called Drinde that is dehyrated rind. The rind is the skin of the pig. Drinde is not meat. Meat has to come from a cut. Offal is not meat. MRM is not meat. So the manufacturers just don't put them in. A bit of breadcrumb and some fatty cuts are the staples of your cheap sausages these days. Cheap sausages lose a lot of fat in the cooking. Expensive ones don't. That's the main difference really.
There is almost no true MRM used in the UK anymore. It is produced, made into blocks and sold mainly to South Africa. Where they love it!
Chicken and Turkey beaks are landfilled and the feet are all sold to China where they are a delicacy. Duck Beaks (with the tongue) are also a delicacy in the Far East. They are worth more than duck breast fillet to the right buyer.
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