The fast-food giant is adding never-frozen, fresh beef to 75 eateries in Northeast Oklahoma, taking after a test that began not long ago in the Dallas-Fort Worth zone. The beef patties will be utilized as a part of McDonald’s Quarter Pounder burgers, which incorporate the Quarter Pounder with cheddar, the Double Quarter Pounder with cheddar, the Quarter Pounder Deluxe, and the Bacon Clubhouse Burger.
“These burgers are more sultry and juicier than our past quarter pound patties, and are made with new 100% North American hamburger that is just prepared with a squeeze of salt and pepper,” McDonald’s Chef Chad Schafer said in an announcement.
McDonald’s opponent Wendy’s has since quite a while ago utilized its “always fresh” hamburger as one of its principle offering focuses. Changing to fresh beef speaks to a gigantic test for McDonald’s, yet one that could conceivably pay off through an enhanced open picture and better-tasting burgers.
The organization has since quite a while ago depended on a broad system of providers who make, stop, and ship meat patties to its more than 14,000 eateries in the US. Some franchisees have cautioned that at the eatery level, it would present an entire scope of new sustenance security issues.
“I have real worries over nourishment security and our absence of capacity to serve countless rapidly,” one franchisee wrote because of a review by Nomura investigator Mark Kalinowski in July. The potential for foodborne ailments is higher when uncooked meat is kept at a temperature over 40 degrees Fahrenheit, as indicated by the USDA.
However, different franchisees said the change could enhance business. “Speedier cook times, juicier item, singed item versus stewed meat,” one franchisee composed. Another said, “Numerous clients see unfrozen to be better for you. Observation is everything.”