Questions answered
There are 4 questions about “Quarter Pounder” in the “What's in the food?” topic.
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- 1. What meat ingredients are used in a mcdonalds quarter pounder burger?
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The Quarter Pounder is made from 100% Pure Beef. No additives, fillers, binders, preservatives or flavour enhancers. Just pure forequarter and flank with a little salt and pepper is added to season after cooking.
(January 2008)
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What are these? Delicious Digg Reddit Facebook StumbleUpon - 2. Why were the Quarter Pounders which were on 2 for 1offer, a while back, so much juicier and real than those on sale now?
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There should be no difference at all. The beef patties have been made in the same way for years. They weigh the same 113.4g before cooking and are made from the same cuts of meat, flank and forequarter of 100 percent beef, which comes from UK and Irish beef farmers.
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What are these? Delicious Digg Reddit Facebook StumbleUpon - 3. what is in ur quaterpounder with cheese burgers? is it fresh?
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The ingredients for a McDonald's Quarter Pounder are a 100 percent beef patty which is cooked from frozen, a quarter bun, a cheddar cheese slice (processed), Heinz tomato ketchup, mustard, onions and dill pickle slices. The burgers are only held for a maximum of ten minutes after cooking after which they are disposed of if not sold. All McDonald's food, ingredients and nutritional information are available online in 'Eat Smart' section of www.mcdonalds.co.uk under the 'Nutrition Counter' section.
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What are these? Delicious Digg Reddit Facebook StumbleUpon - 4. Hello , I had a quarter pounder today and i looked closely at it. it seems to be made up of real small little bits of meat . Which makes me think that you use centifugal techniques to recover the meat which you then add to the burger. I thought the burgers were suposed to be "prime" cuts. thanks.
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The beef is only taken from the whole cuts of forequarter and flank of cattle carefully selected from British and Irish farms, and then minced to make the patties. The mincing, although on a large scale is basically the same process as you would find in a butcher’s shop or a mincer at home.
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