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"In the United States, the USDA operates a voluntary beef grading program. The meat processor pays for the presence of a highly trained USDA meat grader at the abattoir who grades the whole carcass prior to fabrication. The carcass grade is stamped on each primal cut (six stamps) and applied with roller stamp to each side as well. Traces of the USDA grading stamp are sometimes visible on boxed primal cuts. The grades are based on two main criteria, the degree of marbling (intramuscular fat) in the beef rib eye and the age of the animal prior to slaughter. Some meat scientists object to the current scheme of USDA grading since it does not take tenderness into account. Most other countries' beef grading systems mirror the US model.
Most beef offered for sale in supermarkets is graded choice or select.
Prime beef is sold to hotels and upscale restaurants.
Beef that would rate as Standard or leaner is almost never offered for grading-
Prime — highest in intramuscular fat.
Currently, only three percent of the steaks sold are USDA certified Prime.
Choice Select — the leanest grade commonly sold
Standard
Commercial
Utility
Cutter
Canner"
Two lesser grades are Cutter and Canner which is what you would typically find in frozen pot pie dinners, microwave burritos, hamburgers and other processed food products.
Originally posted by hbarker
Ive searched the web , And read all kinds of ,, well crap.
but my question remains, What in in that so called 100% all American beef they serve?
It very likely does not even all come from America at all.
It may be one of the most suppressed truths out there>?
Only way they can call it that legally is to own a company Called "100% Beef"
Originally posted by elrem48
reply to post by Ryanssuperman
.
Why would you be moving burgers to a prep station? McDonalds has strict food handling policies ... I doubt this is factual
My daughter's first job was at Burger King...it's factual. She told me of the many atrocities at her job, such as how long the burgers sit under the heat lamps until they're served...it's called "mass production." She also told me the color of the meat served has a "greenish hue" to it...probably sittinng too long. She tried very hard NOT to serve these "colorful" burgers..."especially when there were cute little kids getting them." However, that was hard to do because she was always watched. Bottomline...Wasted food= wasted $$$!
Originally posted by guitarist
reply to post by Ryanssuperman
Cause you take them off the grill and move them do you think they prep them on a grill
In NYC during a Lunch or other rush many burgers are cooked at the same time and moved to a prep station where they go on buns and the fixings are put on , have you ever been in a McDonalds before .
Its very actual.
Your are very ill informed.
Originally posted by jojomomto3
reply to post by Unity_99
I'm a nurse of 14 years, my first year as an OB nurse I met a couple in room 310 to be exact and was told
the beef was primarily ground up meal worms! He happen to be privie to the info due to signing a disclosure agreement after an allergic reaction.
Originally posted by guitarist
reply to post by hbarker
I remember back when i was a 16i and worked in McDonalds, and saw these blue crystals in the uncooked meat. ask what they where several times and was finally told they were flavor enhancement crystals. still don't know what they really where.
Originally posted by Toadmund
Originally posted by guitarist
reply to post by hbarker
I remember back when i was a 16i and worked in McDonalds, and saw these blue crystals in the uncooked meat. ask what they where several times and was finally told they were flavor enhancement crystals. still don't know what they really where.
I see that in meat once in awhile, when I was a kid my Mom told me that it was grading ink.
Inspection stamps, Grade 'A' beef etc, the ink is usually blue, or green.
I started the search for you, blue ink.
Originally posted by VaterOrlaag
reply to post by JaqueFresco
I used to walk across the street to McDonalds to sample their double cheeseburgers.
That is, until I got sick one day from eating one.
The meat was gray.