A lot goes into making each beef patty served at McDonald’s restaurants. This is the eye-opening experience we had on this trip to Lopez Foods, a beef supplier in Oklahoma City. There are a lot of scientific processes that the meat goes through prior to the burgers reaching each customer’s hand. All the raw material suppliers are from an approved list. They have to meet McDonald’s and Lopez Foods’ standards. Animal welfare is also high on the list – animals need to be treated humanely. McDonald’s has a position that antibiotics are not used except to treat illness. Any antibiotic use has to follow the prescribed withdrawal protocol and is overseen by the USDA. Garbed in jackets, hairnets, hardhats, tall rubber boots and frock, we took a tour of the plant. Every station required a boot dip, which sanitized the soles of our boots to ensure no contaminants enter the processing floor. From the time the meat is transported from the raw material supplier to the Lopez Foods facility, the meat
Supposedly, McDonald’s makes 100% beef burgers. However their "all beef patties" are already processed from a supplier because they do not have a butcher division.
Another rumor is that the "all beef patties" are soaked in ammonia to preserve them. Most likely the ground beef is mixed with other parts of the cow and mashed into a patty.
Ultimately the incredients are: separated beef, high fructose corn syrup, yeast extract, beef stock, barley malt, partially hydrogenated soybean oil, MSG, sodium nitrate, soy protein concentrate, soy protein isolate, monoglycerides, diglycerides, artificial flavoring, and propylene glycol.
The burgers are extremely processed with many artifical ingredients. Most dog food is healthier for you than these burgers.