How McDonald's Canada Makes their World Famous Fries

[raynaputi]

[mickcant]

Very intresting, I like their fries with a big mac of course
Mick.

[lastlid]

Now I was always under the impression that the fries are reconstituted from a mash.

[mickcant]

Now I was always under the impression that the fries are reconstituted from a mash.

As this was only about Canada, they might be in other countries?

Mick.

[lastlid]

As this was only about Canada, they might be in other countries?

Mick.

I was thinking that. I know there are different regulations that affect Macdonalds in different countries. So the Macdonalds burger and fries are not the same the world over. I believe that in Spain the burger has more meat in it, for instance.

[joebloggs]

http://www.dailymail.co.uk/news/arti...efy-chips.html

so how did they miss this part out in the video

[Terpe]

I didn'y know they used McCain's.
I wonder if McCain's fries are their global fries?

[Terpe]

http://www.dailymail.co.uk/news/arti...efy-chips.html

so how did they miss this part out in the video

We just never know.

Remember the 'cow head slurry'

[raynaputi]

I didn'y know they used McCain's.
I wonder if McCain's fries are their global fries?

me too..and i like McCain's!

[lastlid]

How they make their burgers in the UK and Ireland....

"It often surprises my urban friends when I tell them that the safest beef they will eat is in a McDonald's beef burger.

I support my claim based on the exacting standards they require from their entire production chain; from farm right through to when the burger is presented to the customer.

The global reach of the McDonald's brand means that suppliers must demonstrate an ability to meet some of the highest food safety standards in the world.

The fact that McDonald's are the largest purchasers of Irish beef is testament to the high production and processing standards associated with the Irish beef sector.

One of the key links in this tight production chain is OSI, a privately owned company based in the US and one of the leading suppliers of beef burgers to the 33,000 McDonald's restaurants located in 119 countries throughout the world. Having supplied the first hamburger to the restaurant chain in 1955, OSI has followed McDonald's expansion across the world.

OSI Europe now has manufacturing plants in Britain, Germany, Poland, Austria, Spain, Serbia and the Ukraine. In a bid to address weakness in the processing capabilities in some emerging markets, OSI have also set up their own slaughtering facilitates to ensure full product integrity throughout the production chain.

Recently I had the opportunity to visit the company's manufacturing facility in Scunthorpe, England. Currently, all burgers consumed in McDonald's restaurants across Britain and Ireland are produced at this facility. Operating two 8.5 hour shifts, the factory produces an average of 3.5 million burgers per day. This equates to a staggering 1.1 billion burgers per annum.

According to Peter Mitchell, purchasing manager with OSI, the factory requires 850 tonnes of beef per week or the equivalent of the forequarter and flank meat from 7,500 cattle. All of the beef processed through the factory is either British or Irish with 70% to 80% sourced from Anglo-Irish suppliers.

The entire process is surprisingly simple with much of the operation automated. The main beef hall has seven large production lines. Each line is fed from a series of large mincing plants that mix fresh and frozen beef together and grind it into mince. The ratio of fresh and frozen beef is mixed to ensure that the mince product has the correct fat content and is at -10C before entering the production line.

As soon as the mince is generated, it is fed into one of the seven production lines which form the burgers. When formed, the burgers are immediately brought down to a temperature of -180C with liquid nitrogen. When produced, the burgers have a shelf life of three months. However, stock levels seldom exceed eight days.

"McDonald's pride themselves on the fact that nothing is added to their burgers - only salt and pepper after cooking," explained Peter. "Ensuring that the product is at the correct temperature at critical points in the production system is key to ensuring that the burgers can be formed without any additives. It is also essential that they are cooked from frozen.""

http://www.farmersjournal.ie/site/fa...st--15052.html

[mickcant]

Very intresting thanks
Mick.

[stevewool]

best thing about mcdonalds is there fries

[lastlid]

We are having Macdonalds for evening meal tonight as we aren't cooking anything much just now, what with the young baby and all that.

Anyway, the wife normally has a kids Happy Meal, as anything else is too big for her.

[stevewool]

so if you get 2 big macs there is more for you, what toy do you get with the happy meal

[lastlid]

so if you get 2 big macs there is more for you, what toy do you get with the happy meal

Don't know what toy as it went straight in the bin.

I often go for a Big Tasty or similar so that's enough for me.

We normally have a Macdonalds once a week. No more than that.

[Terpe]

Now here's a thread that grabs my attention. Now that must say something

We do eat burgers about once per month and much prefer Burger King to McDo
I know there're probably all the same but most negative media seems to sit with McDo

I hope there's no mystery ingredient such as ammonium hydroxide (pink slime), an ingredient in fertilizers, household cleaners and some roll-your-own explosives.
Until recently it was definitely in hamburger meat elsewhere. :yikes

[Terpe]

If we visit Burger King we like to have the Angus burger.
Especially with vanila shake.

[lastlid]

Now here's a thread that grabs my attention. Now that must say something

We do eat burgers about once per month and much prefer Burger King to McDo
I know there're probably all the same but most negative media seems to sit with McDo

I hope there's no mystery ingredient such as ammonium hydroxide (pink slime), an ingredient in fertilizers, household cleaners and some roll-your-own explosives.
Until recently it was definitely in hamburger meat elsewhere. :yikes

Me too, but there is no Burger King on the island. Just one solitary Macdonalds. And very well patronised it is too.

[lastlid]

If we visit McDonalds we like to have the Angus burger.
Especially with vanila shake.

I thought the Angus Burger was Burger King?

I see, after googling, MacDonalds do an Angus Burger too.

[Terpe]

I meant to say Burger King for Angus burger and have made an edit.

I didn't know McDo also did one.

Probably the ultimate is Wagyu burger. Bit pricey though

[lastlid]

I meant to say Burger King for Angus burger and have made an edit.

I didn't know McDo also did one.

Probably the ultimate is Wagyu burger. Bit pricey though

WOW

£55.0 a burger? £4.00 a bite?

"Yours for £55, the creme de la creme of beef in a bun"

http://www.guardian.co.uk/uk/2005/apr/12/foodanddrink

[Terpe]

WOW

£55.0 a burger? £4.00 a bite?

"Yours for £55, the creme de la creme of beef in a bun"

http://www.guardian.co.uk/uk/2005/apr/12/foodanddrink

Quite a bit cheaper in Japan.
We often ate Wagyu beef

[lastlid]

Quite a bit cheaper in Japan.
We often ate Wagyu beef

"Its extreme succulence - and extreme price tag - is a result of a production technique that involves massaging the cattle, feeding them beer and serenading them with sweet music."

[lastlid]

"David Wynne Finch, who raises Wagyu cattle on his farm in North Wales, said his own quest for perfect beef involved playing the cattle Radio 1, encouraging them to rub their haunches on electric massagers and providing a diet that includes beer from a local brewery. "It's primarily lager, but when the pub in the village runs short they have to stoop to bitter," he said. "The result is definitely the finest beef - it's like the difference between pate and fois gras.""

[Terpe]

I don't care how they do it, the fat just melts away leaving the softest tastiest meat ever.
I think sometimes they give green tea in daytime and sake in the evening.

[lastlid]

I don't care how they do it, the fat just melts away leaving the softest tastiest meat ever.
I think sometimes they give green tea in daytime and sake in the evening.

Intrigueing stuff. Especially how it is reared. I have to say that I had never heard of it till just now.

[Terpe]

You can buy Wagyu beef in UK but mostly you'll need to reserve online.
You may be also amazed at the waiting times

[raynaputi]

Wagyu beef... yummy! I usually buy wagyu whenever I eat in a Japanese restaurant, well whenever I can afford it, coz it's really expensive!..haha

[lastlid]

Lovely, washed down with a cup of Kopi Luwak....

[mickcant]

After reading this thread, I decided to go to our local Mac Donald's, but the queue was so long, I bought a salad and Ham roll from a bakery instead!
Mick