McDonald's burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at our suppliers to seal in great fresh flavor. We add salt and pepper to our burgers when they are cooked on the grill at our restaurants to bring out all that great beef taste.
It's perfect made perfecter. We serve our 100% fresh beef patties on a variety of burgers.
Today, Keystone's US operations are proud to produce and deliver the highest quality beef, chicken and fish products to McDonald's, including more than 150 million pounds of beef, 300 million pounds of chicken and 15 million pounds of fish each year.
Known around the world for its quality and taste, we source our Angus beef from Aussie farmers. The Pollock and Hoki used in our fish portions is caught in some of the world's cleanest waters. We only use quality 100% Australian RSPCA Approved chicken, supplied by familiar brands like Baiada and Inghams.
Our 100% beef is ground, formed into patties, and then flash frozen. Flash freezing is when beef is quickly frozen to seal in fresh flavor. From the day it was formed, it usually takes about two to three weeks until the burger is served.
In 2018, McDonald's announced that it was switching to fresh beef for its Quarter Pounders, a complicated move with a big sales payoff.
In 1990, the company announced that they would replace the beef tallow with 100 percent vegetable oil. After the announcement, McDonald's stock fell 8.3 percent. The new fry didn't stack up. As it turns out, the beef tallow had added more than just cholesterol to the signature french fry.
Our Better Beef Guarantee means we've said no. No to any additives, preservatives, colorants or fillers. The only thing we add is flame grilling, which gives our burgers their delicious, smoky, BBQ flavour.
Better Food Made Fresh
Great burgers need great ingredients. At Hungry Jack's that's 100% Aussie beef, flame-grilled to perfection. Plus big fresh salads, chunky hot chips and sensational sauces.
Every one of our McDonald's burgers is made with 100% pure beef and cooked and prepared with salt, pepper and nothing else—no fillers, no additives, no preservatives. We use the trimmings of cuts like the chuck, round and sirloin for our burgers, which are ground and formed into our hamburger patties.
At McDonald's, seasonings aren't added at all until the burgers reach their local grills, where the cooks add salt and pepper as the patties are grilled to order. According to McDonald's, this "[brings] out all that great beef taste."
Yes. When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavoring. This ensures the great-tasting and recognizable flavor we all love from our World Famous Fries®. The fries are cooked in our kitchens, seasoned with salt, and served hot to you.
You'll be happy to know that McDonald's chicken nuggets are made with USDA-inspected, boneless white-meat chicken, cut from the chicken breast, tenderloins, and rib meat, according to the chain. The company is transparent about its ingredients, listing them right on its website.
Each and every one of our Chicken McNuggets® is made with USDA-inspected boneless white-meat chicken—cut from the chicken breast, tenderloins and rib meat. Still curious about what's in a Chicken McNugget®?
Ingredients: 100% Pure Beef. No additives, fillers, binders, preservatives or flavour enhancers. Just pure forequarter and flank. A little salt and pepper is added to season after cooking.
All our Woolworths cattle are sourced directly from Australian farms by one of our experienced livestock team. 100% of our Woolworths cattle spend the beginning of their lives on farms out at grass, ensuring that all of our Woolworths cattle have access to pasture-based enrichment during their lives.
The whole process starts with a team of nine livestock buyers based around the country. Woolworths buys only beef that grades Meat Standards Australia. It buys from every state. Cattle are purchased direct from the producer and via feedlot partners but a small percentage of lamb is bought at saleyards.
Thanks to our Aussie-first supplier policy, 100% of our fresh meat is proudly Australian grown. Our suppliers are some of Australia's best farmers, like the Thomas family, BE Campbells, the Bandari Food Group, Golden Cockerel and the Benders… just to name a few.
Unfortunately, he realized the trademark was already taken by an American immigrant who had built 17 of his own “Burger Kings” down under. So he talked with Burger King Corporate, and they decided they'd rebrand the concept to “Hungry Jack's” in Australia.
100% BEEF. Our beef patties are made with 100% beef with no fillers, no preservatives, no additives, no nonsense. We also make our flagship product, the WHOPPER® Sandwich, with 1/4 lb* of savory flame-grilled beef.
Hungry Jacks' burger racked up the highest scores in energy when it came to its burgers, with its Double Angus Smokey BBQ burger a huge 5610kJ, or 65 per cent of the average male energy intake. In contrast McDonald's hamburger had the lowest energy intake of any beef burger with just 1060kJ.
In the 1990s, as health concerns over saturated fat reached an all-time high, McDonald's faced a backlash against the use of beef tallow, and worried about losing customers, the chain switched to vegetable oil. Unfortunately, many customers said the new texture and taste weren't up to the mark.
Once at the restaurant, our fries are simply cooked in dedicated frying vats in a non-hydrogenated blend of sunflower and rapeseed oil which is 100 percent suitable for vegetarians. In fact, McDonald's French Fries are officially accredited by the Vegetarian Society.
Before the 1990s, the crispy side dish was cooked in a vat of cottonseed oil and beef tallow, or fat, which gave the potatoes their decadent flavor and loaded them with saturated fat. In 1990, after controversy, the fast food chain made the switch to pure vegetable oil, but patrons longed for the same meaty taste.