30 Restaurants in 30 Days: McDonald’s
Would you eat this burger?
Why?
Well, because…
- I really haven’t ordered anything from a McDonald’s in years (my fast food preferece is Chick-fil-a or bust). I was curious.
- I’ve been following news and lifestyle reports on the new McDonald’s McCafé coffee drinks. If you’re not with the latte you love, love the latte you’re with. I’ve been known to order up sweet, frothy coffee drinks from machines.
- I had a question for McDonald’s employees: “Do you know where the beef comes from?”
I think this an important question we all should be asking about ground beef before we eat it. Ever since reading this story in the New York Times, I have too many bad images in my mind of the way ground beef is processed. I’m not sure those details belong in this blog, but I won’t eat ground beef unless the person selling it can answer my one simple question.
Where’s it from?
So, I try out two branches of McDonald’s. At the first, the cashier laughs and rolls her eyes when I ask about the beef.
I repeat the question, explaining that there are a lot of contaminants in commercially processed ground beef, and I’m concerned about what I’m eating.
“Do you want cheese?” she says.
Next stop, a different McDonald’s. This cashier calls a manager over. I repeat the question. He gives me a once-over and shoves a place mat in my hands.
“It’s here,” he says. The mat offers nutritional data but says nothing about the origin of the beef.
So I order this meal. The lightly sweetened cappuccino is bitter and flat tasting, but has a little bubbly froth to perk it up. Still, it’s no better than the coffee from the fancy-coffee machine at work.
The fries are fantastic — hot, crisp, greezy-good.
And the burger?
Dunno. Didn’t eat it. I didn’t know where the meat came from.
The information, by the way, is on the company’s Web site.
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© 2009 The Atlanta Journal-Constitution
126 comments Add your comment
Chip Shoulder
November 14th, 2009
7:45 am
Do you ask where a restaurant sources its beef every time you order beef?
Jim R.
November 14th, 2009
8:47 am
John—Thanks for the info. on processed beef. You have every right to know it’s origin. We should all be aware of the potential risks and the NY Times article is helpful. Did I miss the restaurant review? I have never known you to order an item you knew you were not going to eat and then not comment on the rest of the menu (McFries and McCoffee being excepted).
burgermeister
November 14th, 2009
9:03 am
still laughing. so typical of the monstrosity burger chain.
Tom Bianco
November 14th, 2009
10:02 am
They have their own farms and processing plants in South America and possible New Zealand. FF come from Idaho Potatoes and are the most expensive FF money can buy, thats why they are so good. The Ketchup is not Heinz or Hunts, they use an independent ketchup manufacture that private labels their ketchup, Heinz lost the business about 20 years ago and is still try to get it back with no avail.
jimbob
November 14th, 2009
10:06 am
So how was the coffee? I had a free frothy drink from them and it was fine. The drinks were very new and a repair man from Melitta was operating the machine and serving the drink.
I once got their chicken fillet sandwich and it wasn’t bad, but it wasn’t as flavorful and yummy as a chick-fil-a. Overall, I think McD’s has done a good job of tweaking their menu and looks, and keeping up with the times.
Joy
November 14th, 2009
10:07 am
I frequented McD’s as a pit-stop when I “power-walked” thru my old neighborhood 10 years ago. It had clean restrooms, cold O.J., and an occasional easy pancake breakfast for those rare 10- mile walks!
Flash forward to more sedentary days, and I haven’t been to McDonald’s in at least 5, 6 or 7 years. Co-workers arrive with their crumpled white bags of breakfast and the familiar aroma of the famous fries fills the air at lunchtime. But the ONLY time I’ve ever asked somebody to “bring me back something from McDonald’s” has been to try the coffee, after all the ranting and raving about their brew.
Sure enough, McD’s coffee ROCKS and if I didn’t have to wait in line, it would be a first choice for morning coffee. Excellent, hot, tasty and far superior to BigBucks Coffee, I hope my friends will see this posting and please bring me a cup while they’re getting their McMeals. I’ll pay you back!
JSC
November 14th, 2009
10:16 am
There was a documentary movie made several years ago about Mcdonald’s.
” Super size Me ” was the title. The film maker ate Mcdonald’s three times a day for thirty days. At the time counter staff would ask if you wanted to be super sized increasing the amount of french fries and the volume of your soft drink. If they asked, he automatically upgraded his order. In the end, the film maker gained 30 pounds in thirty days and his cholesterol was in the stratosphere.
Bernie Madoff
November 14th, 2009
10:17 am
Do they deliver?
Clay
November 14th, 2009
10:23 am
I wish I could be as stuck-up and ridiculous as John Kessler. Wouldn’t eat the beef because the $6/hr cashier doesn’t know the origin? I’ve got news for you, Sport, the beef was bought buy someone about 4 levels up the “food chain” (pardon the pun) from your cashier and manager. It’s a franchise, so all the beef comes from the same place. It is outrageous to assume ANYONE in a McDonald’s store would know the exact origin of the beef patties in their freezer.
I guess the folks from the Whole Foods meat counter love you since I assume you only buy the Will Harris grass-fed beef, right?
Ramona Clef
November 14th, 2009
10:35 am
“Do you want cheese?”
That was good for an out loud laugh. thanks.
What is the acceptable answer to your question about the beef’s provenance?
This essay sent me briefly down memory lane, when I would, as a little girl, accompany my mother to the corner butcher. If she wanted hamburger, he would take a piece of chuck steak and send it through the grinder. (The man’s name was Mr. Burger, although probably not spelled that way.)
Sarah W.
November 14th, 2009
10:39 am
Lol. When I read this headline on the front page, my reaction was “What?!” Then I clicked the link and read your “Why?” lead. This post just reinforces my continued avoidance of McD’s for everything except the soft serve and sweet tea.
Jere
November 14th, 2009
10:52 am
I have really been enjoying the 30 in 30.
Re Steak Houses: Bone’s is the only restaurant of the three you columned that I’ve been to. I had prime rib. I thought it was very good as well it should be for the price. I have been (dragged) to Ruth’s Cris a couple times and was underwhelmed both times.
I have always thought that Outback put out very decent steak and prime rib for less than half the price. It would be interesting to know your opinion — what do you think of the idea of going to an Outback and ordering the same steak for comparison to the fancy steak houses ?
Ward
November 14th, 2009
11:16 am
Spare me the “Super Size Me” propaganda… I’m no fan of McD’s, but anyone that eats there (or any FF joint) three times a day deserves what they get. It says much more about the person making irresponsible choices than the restaurant that serves them. “Just because you can, doesn’t mean you should.”
Here’s another news flash: sex with hookers 3x a day will likely bring dire consequences as well.
justcallmeg
November 14th, 2009
11:30 am
For many years I worked in the industrial market calling on all sorts of factories. Golden State Foods, the McDonalds supplier for meats and sauces has a plant here in GA. I can tell you first hand I was amazed at the operation. The cut of meats being used were beautiful and the attention to detail in cleaning and care of equipment was first rate. You do not get where they are by being slack and providing bad product. Proper cooking and heating techniques are what let this company serve billions (billions wiht a B) and have no serious health issues. The percentage rates for problems are miniscule. That said, always cook burgers properly. The grinding process takes the possible contaminated outside meat and puts it everywhere. COOK IT THOUROUGHLY or any place is asking for trouble. All that said, low wages, high turnover, service will be lackluster. Eat it all the time, get fat..duh! Once or twice a month, a Big Mac or QP with cheese, I’m all in!
Charles
November 14th, 2009
11:31 am
I’m with you on the pure scariness of that Times article. And I’m all about the sentiment of your article and I can appreciate your sticking to your guns. But I still want to know the answer to Chip’s question? Do you ask at Flip, or at a gastropub? Not trying to be confrontational, just curious.
Drew
November 14th, 2009
12:07 pm
Anyone who uses the word “dunno” and is over 13 should be banned from writing.
Ole Guy
November 14th, 2009
12:09 pm
Every time I pass a Mc Dees, I observe lines of cars awaiting their fare and wonder if these people are in competition for the Darwin Award. Given the reported growth of this chain, made possible, one would presume, by popular demand, the big question of the year has to be “When these folks are gone, who’s gonna contribute to my social security fund”?
Greg
November 14th, 2009
12:09 pm
Being in the field of supply chain management, or most specifically transportation, I have come to know that paths that many products take on their way to market. Golden State Foods in Conyers, Georgia processes meats for McDonald’s as well as most of the other products that you’ll find in a McDonald’s restaurant(http://www.goldenstatefoods.com/products.asp). I saw first hand the quality control processes and cleanliness standards that are in place. I have complete confidence in the food safety policies of McDonald’s and their vendors. Additionally, I once was involved in the planning, and execution of moving a McDonald’s warehouse, and distribution operation from a facility in East Point, to a facility in Lithia Springs. Once again, I saw first hand the food safety policies that were in place. From my experience, McDonald’s doesn’t compromise with food safety.
Needabailout, too!
November 14th, 2009
12:28 pm
I have a real problem with McDonald’s flavored coffees. More specifically, I have an intestinal problem with the composition of the powdered/syrup flavorings used. And then I have a problem with receiving a correct coffee order. The drive-thru attendants nearly always are quick to hand over an iced coffee, when I ordered a hot cappachino flavored variety. And please put away the ubiquitous, petroleum-based whipped cream topping when I specifically indicated that I didn’t prefer it. Because of these undesireable experiences, any souped-up coffee from McDonald’s is out. Corporate should recognize that anything exotic is beyond the capabilities of consistent production from the front-line.
Steveo
November 14th, 2009
1:02 pm
John, I’m guessing that if you go to Vortex, Five Guys, Zestos…just off the top of my head you get the same answers from the average cashier on where the freaking beef is sourced from. Way to take easy shots for the anti-capitalist idiots out there. I assure you as a McDonalds’ shareholder that the governance followed by this company way exceeds any sourcing rules followed by most mom and pops and other restaurants. This was cheap journalism at its worst and I’m disappointed.
clyde
November 14th, 2009
1:35 pm
The last time I went to McDonalds I believe the sign said 17 million burgers had been sold.Anyway,it was in the early 60’s.
Mike
November 14th, 2009
1:44 pm
I applaud your bravery, going into one of these establishments (tongue-in-cheek).
As far as the hamburger we eat, we have been grinding our own for a long time now.
You have a lot better idea what’s in it (just that hunk o’ chuck), there is less opportunity for contamination, no scrapings from the processing factory floor and it’s a lot tastier.
Rik
November 14th, 2009
2:01 pm
What a lazy reporter you are. You asked front line workers and management a question you knew damn well they could not answer and act like you’re Woodward and Bernstein for your effort. That’s called a hack job. I’ve worked at Pizza Hut, Domino’s, Chick Fil A and Krystal. I was a shift manager at some and I never even thought to care about the source of the product. That is well above the pay grade of these poor souls trying to make a living. BTW – McD’s Unsweet Tea is great, I have their coffee daily and prefer it over Starbucks – for both price and taste. The new Angus burgers are great and the southern chicken biscuit gets my morning started just right.
Rik
November 14th, 2009
2:07 pm
Also, I own a laboratory that tests processed beef for contaminants such as E. coli 0157:H7 and can tell you that I have found my clients to be very concerned with safety and rarely have any contamination in their products. On the rare occasion that contamination is found, the meat is isolated and is either destroyed or sent to a processor that heat treats the product to destroy the contamination. Companies cannot survive by selling contaminated product or shirking their responsibility. Eventually, someone will get sick and they will go under, just like the peanut company recently.
George Thomas
November 14th, 2009
2:11 pm
“Dunno. Didn’t eat it. I didn’t know where the meat came from.’
Last time I heard “dunno’ was up north, Jersey, New Yawk, somewhere.
Where is Lewis Grizzard when we need him!
Jim R.
November 14th, 2009
2:12 pm
John—Have not seen any response from you on any of these comments. Could it be that you are too busy researching the articles in Playboy for more favorite Diners? Tough job……
JM
November 14th, 2009
4:06 pm
You do not get where they are by being slack and providing bad product.
Excellent point! But for me its not where these places get their meat, but its what is in their hamburgers when everything is said and done that causes concern for me. Unfortunately there is so much fat (saturated and trans), cholesterol and sodium in their products (and pretty much every other fast food establishment) that I won’t touch that stuff anymore. If I eat a hamburger its usually a turkey burger and I usually eat it at home or somewhere where I can see and know what’s in it.
DPC
November 14th, 2009
4:33 pm
Kessler, go xxxx yourself
Go Jackets
November 14th, 2009
4:38 pm
Grow a pair and quit complaining about the food- it’s McDonald’s. People enjoy it because it’s fast, cheap calories. Where’s the beef from? Give me a break you baby.
tech fan
November 14th, 2009
4:53 pm
you are a dirty hippy
Needabailout, too!
November 14th, 2009
4:57 pm
Wow! Who woulda thought McDonald’s beef sources could become such a hot-button issue?
John, I still believe in you and enjoy your column, so keep the controversial Atlanta restaurant reviews coming…
David C
November 14th, 2009
5:05 pm
I totally agree this review was done only to belittle McDonald’s employee’s and to give this egotistical writer a laugh for his friends. I guess the writer knows all about how Chic-Fila-A treats every one of their chickens, eh?
Gabrielle
November 14th, 2009
5:14 pm
The beef in the patty (who knows what else is in there?) came from a cow finished on a feed lot, or CAFO (concentrated animal feeding operation) probably in Colorado, packed in tight with tens of thousands of other animals, standing in its own excrement, eating a diet of antibiotic and hormone laced ground corn with chicken parts, etc., until it was deemed fat enough to be hauled off to slaughter. You really want to know where it came from? Have you seen the movie “Food Inc”? There you go.
Gabrielle
November 14th, 2009
5:17 pm
And this, next time you eat at a Chick-fil-A, why not ask where the chickens come from? My best guess is you would not want to know. In fact, might as well quit asking and just eat (or go vegan, it’s a lot easier).
John Kessler
November 14th, 2009
5:54 pm
Hey, there. Thanks for all the comments. Yes, I ask everywhere where ground beef comes from, and I don’t eat it unless someone can tell me a little about it. You can reference my review of Grindhouse Burgers for precedent. I’m not saying McDonald’s doesn’t do a good job in sourcing their meat, but in today’s environment employees must be trained to answer this question. It took me a little poking around the McDonald’s Web site to find the answer (lots of American suppliers, plus some from Australia and New Zealand) but I do feel they could have gone into much more detail.
Why don’t I ask about chicken breasts the way I do about ground beef? Believe me, I’m not thrilled with the state of factory farming in the poultry industry, but I don’t worry whole-meat chicken has as great a chance of endangering my health. It doesn’t contain skin, cartilage, fecal matter, added ammonia, bone fragments…
esa
November 14th, 2009
10:45 pm
I think it is reasonable to ask where meat comes from. In the case of a burger, the answer should be “A cow”. The fact the McDonald’s employees weren’t willing to make such a claim is pretty frightening if you ask me. I wouldn’t eat it either.
Rik
November 15th, 2009
6:13 am
John, your lack of concern over chicken is surprising since chicken is notorious for salmonella. Also, I find it funny that one commenter did not eat beef patties but ate ground turkey. Does he think that they use only the pure breast meat for that? And isn’t awfully arrogant of you to think McD’s should train their employees to answer a question that only some jackhole reporter would ever ask? Also, the Times article you cited was about a woman that got sick from cooking frozen beef in her own home. Obviously, she did not fully cook the meat. A burger cooked to 160 degrees will not make you sick. Where’s the personal responsibility? Oh, and do you ask your Publix butcher the name of the cow he grinds to make your beef for you to cook at home?
Gary
November 15th, 2009
10:36 am
Why am I not surprised at your review. Well, actually, I am a bit surprised that you would choose a McDonalds to review. But I am not surprised to learn that you would think a counter employee at any fast food establishment would know where anything comes from. My goodness you are showing your own level of intellect here.
Here’s what you do Mr. Kessler. When you are standing there in line, look on the walls usually on either side of the service counter. You will probably see one of more certificates for ServeSafe Certification. This is the standard today for certification of restaurant managers. The process for obtaining certification is simply a class. One that lasts all day followed by a very intense examination. One must pass the exam I think with an 80% or higher in order to be certified. The exam is not open book as the older exams once were, and if a person passes the exam and is certified, you can rest well knowing that that person has a good basic working understanding of food service safety and sanitation.
I hold SeverSafe Certification…and for the record, my score was 91%.
As far as counter employees knowing the origin of anything served? Most could honestly answer that it came from the freezer. Beyond that, it is doubtful that any counter employee would know the origin of anything. But of course, most counter customers would know better than to ask.
I did say most.
The most important question to ask Mr. Kessler is to what temperature is the beef cooked before serving. There are most likely several employees there that could answer that question.
And oh, I suppose I should not presume that you would know that, after all, you did ask that counter employee where the beef was processed. The internal temperature of ground beef should be cooked to at least 165 degrees F. At 165, the beef is safe to consume. Below 165, you are taking a risk. And by the way Mr. Kessler, this applies at home too. It really doesn’t matter if you processed the ground beef your self, you need to cook it to 165.
And remember Mr. Kessler. If you are going to review a fast food place, you should have your expectations in check. And to be honest, once again, I’m not sure that you did.
I’ve got an idea for you. Why don’t you find restaurants in which you have some base of knowledge and understanding. It’s was obvious recently that you don’t need to be reviewing local restuarants that feature Southern Cuisine, and now you can’t even get it right at a McDonalds. Not a real stellar record there now is it? I know, I know. Maybe you can review some Maryland Restaurants…….in Maryland!! And publish them in a Maryland newspaper. Novel idea isn’t it? Because more and more you are showing that you simply are not smart enough to be reviewing restaurants in Atlanta.
I ask again…………..do you need the number for Delta?
LOL
November 15th, 2009
6:26 pm
Give John a break….jeez it’s just McDonalds. It’s interesting to see how many people on here are going to bat for Mickey D’s.
Louis Prima
November 16th, 2009
8:37 am
What’s with all the haters? If you hate McD’s…don’t go. If you hate Kessler’s reviews, don’t read them! And by the way, Maryland is south of the Mason-Dixson line Mr. Yankee hater.
LaurenVH
November 16th, 2009
10:03 am
McDonald’s is trash.
John Kessler
November 16th, 2009
10:08 am
Thank you, defenders!
And thank you, detractors! Seriously. I did choose to write this piece to start a discussion and also to be perfectly honest and transparent with you all about where I’m coming from as a consumer. I don’t believe in moral absolutes when it comes to food choice. I think it’s case by case.
First: I am most definitely not that guy who will only buy grass-fed beef at Whole Foods. I just want to make informed decisions about what I do buy.
Second: I think any restaurant these days — from Bacchanalia to McDonald’s — should have a system in place to reassure customers who ask a simple question about food safety. If a clerk doesn’t know ask a manager. If a manager doesn’t know, point to the safety certificate on the wall. Bring it down. Let me read it. I think this is basic customer service, and I expect that even for a 99 cent sandwich.
Androidawg
November 16th, 2009
10:26 am
You can complain about Chain Restaurants all you want. but the fact is that they have to be more diligent than other restaurants because they are much higher profile and in the internet age, nothing goes uncovered for long. So McDonalds is not “trash”. They are most likely safer than any Mom and Pop shop. And don’t ask a 16 year old kid where crapping meat comes from. They don’t care..because they are 16 years old and there are other people waiting to place an order without being a jerk.
VoiceOf Reason
November 16th, 2009
10:57 am
John, if you didn’t eat the burger because you didn’t know where the meat came from……why didn’t you just order a chicken sandwich?? In your comment above it seems that you’re not so concerned with where chicken come from. How about a fish sandwich??
Its rather obvious that you didn’t provide a review for McDonald’s because you NEVER intended to review McDonald’s. It was all about making a joke for you. So here’s MY review:
I love their Select Grilled Chicken on a whole wheat bun. Its served with a dollop of low fat mayo (well, maybe more than a dollop) with lettuce and a curiously bright red tomato… Its quite a big larger than most of their other sandwiches, so its filling, but its also much more expensive than their other sandwiches….
I reward myself with a small fry for making such a healthy choice. Yeah, I know, I know, I just ruined a perfectly fine low calorie meal….but, how can you go to McDonald’s and NOT get the fries??
I also think McDonald’s coffee sucks. No, I’m not a loyal Megabucks customer. I much prefer the low cost and huge serving of Dunkin Donuts. THEY ARE THE BEST!! For the frilly drinks, McDonald’s could be okay if they properly trained their staff to make the drinks correctly and consistently each time. Simply put, sometimes its good, sometimes it sucks.
I challenge the other complainers on this page to do their own review of McDonald’s because obviously John lurred us into this review with ill intent.
P.S. – Ward. Maybe YOU should read a REVIEW of Super Size Me. It was the intent of the documentary to show how dangerous the food is.
Janice
November 16th, 2009
10:58 am
hum, i particularly don’t enjoy chick-filet cause the chicken seems to contain a high amount of gristle to me. i typically stay away from fast food places. i’ve become such a germaphobe this fall/winter, seeing sticky nasty counter tops does nothing to reassure me about cleanliness of places.
by the way, last time i was in publix and kroger, they don’t grind their meet anylonger. it’s all pre-packaged, and the publix ground beef has a sticker on the packaging saying contents from mexico and canada.
TTPB
November 16th, 2009
11:21 am
I believe the phrase “Where’s the beef” used to be referenced in WENDY’s commercials …..
J Press
November 16th, 2009
11:29 am
http://www.savedmom.com
Meisterburger
November 16th, 2009
11:30 am
Here, here John!!! This past winter, my husband and I decided go in thirds on an entire steer because, mainly, we wanted to know where our beef came from. Obviously, we got a truckload of ground beef. Even though we were familiar with the person who raised the steer and the processesor, our ground beef STILL had…um…”stuff” in it. Every single package we’ve had thus far has contained said “stuff”. So anyone who buys/eats ground beef from someone who can’t tell you where and how the beef was processed…enjoy. Hooves, lips, tails, bone – yum.
I really don’t understand these people who can put things into their bodies without knowing where they came from and how they got on the plate, and how they hate on people who do care. And save your liberal commie hippie jokes – I’m a gun-toting conservative.
Shaye
November 16th, 2009
11:38 am
Sorry, I think it’s ridiculous to ridicule some poor cashier because they don’t know where McDonald’s beef comes from. If you were asking at every restaurant, I’d give you a pass, but yes, it seems as though you are taking pot shots. So what is the correct answer? Or are they simply expected to have *an* answer?
Matt Smith
November 16th, 2009
11:51 am
I ate 11 Big macs and 3 large fires in one sitting about 6 months ago. Awesome but a rough couple of days to follow!
Disappointed in John Kessler
November 16th, 2009
11:53 am
The AJC is the “McDonald’s of the Journalism Industry,” and that is NOT a compliment.
Does anyone with a high school educated REALLY expect, top-of-the-industry, Grade-A, free-from-all-by-products, “pure” beef for less than one dollar at a grease pit like McDonald’s?
Does it make you feel like you have a HUGE reproductive organ to intellectually “pick on” and then publicly ridicule simple & uneducated people making minimum wage who just want to be left alone, John Kessler?
You probably feel like a “REAL MAN” right now, Johnny. You were picked on and beaten up often in school, Kessler.
Burn in the Eternal Grease Fire of the Netherworld, AJC !
DH
November 16th, 2009
12:08 pm
Did you really expect the minimum wage McDonald’s employee to know or let alone care where the beef comes from? Why did you order the burger if you weren’t going to eat it? Just to prove your holier-than-thou attitude?
samwise
November 16th, 2009
12:26 pm
McDonalds is the #1 buyer of beef and potatoes in the US. They control what kind of meat we are all getting. It is not just a question of E.Coli for me but rather the treatment of the moo moo as well as the contents of the patty. Anyone want to split a steer with me?
The Cynthia
November 16th, 2009
12:45 pm
John, thank you so much for the link to the sobering NYT’s article. If you know of any articles rating the quality of meat at the fast food places, please pass it on. It’s not just cooking meat until it’s the right temp; I wish my meat to be meat and not fillers. And the DeKalb Farmers Market is a great source for quality beef ground on the premise.
jw
November 16th, 2009
12:48 pm
And we are really supposed to believe 5 guys, vortex and all those other ‘Gourmet Burger’ places use only the top of the line beef – get real, it may be ground in house, but it isn’t prime #1 beef – sorry if you really believe all that garbage – fast food gets a bad rap – we all know going in what eating too much of it will do, don’t need a documentary blasting MCD or anyone else to tell me that – we also know that it isn’t the most diet conscious stuff out there either – don’t go if you are afraid of cooties! I guess dirty, pot infested, crack smoking, tattooed hands of the grinders at the gourmet joints don’t create the same kind of toxic illnesses as MCD’s fecal matter covered meat!
This is kind of fun – don’t go to the places if you are really that paranoid – guess you don’t eat much red meat, boy you are missing some yummy stuff – on the chicken front, let’s see – KFC doesn’t use blindfolds when they kill their chickens – PETA is all over them about that – it’s too inhumane – wonder what Chik Fil A does differently to keep PETA off their case – and I love those Chik Fil A sandwiches, too! You know some of this stuff goes way too far, baiting MCD for answers to an obvious question is unfair to them – don’t like what’s going on – don’t eat it – goodness gracious!
YardDawg
November 16th, 2009
12:53 pm
Where does the beef come from is not a safety question. For safety, look at the health score. No matter where the products came from, were they properly checked in, stored, cooked, maintained and served in the proper fashion.
I own a restaurant and if you ask me where my product comes from I would answer: Sysco, PFG or the local farmers market dealer. Anybody with any possible knowledge of the food industry and the global economy knows that my green peppers may come from California one week, Texas the next, then Florida, Mexico and South America. Where does most of your shrimp come from now? Shrimp farms in China.
What a dumb article. Ward said it best, people choose where they want to eat. No one is forcing Big Macs down people’s throats.
EW
November 16th, 2009
12:57 pm
Today when I go to the bank I think I will ask the ATM where my cash has been. That H1N1 is a bi*ch and I sure wouldn’t want any of that on MY money.
Then when I go to the Gas station, I will ask the attendant which oil field in the Middle East was the home to my fuel before it came over. Because if it were the Saudis, I ain’t buying. The UAE, maybe…
After that I am going to stop by Home Depot for some fertilizer…and I wanna know where the cow was when he took a dump. And it better not be just any cow..I want him to be one of those California “HAPPY” cows like I see on the commercials. And he better not be eating any foreign grasses, I like only domesticated shi* for my flower beds.
After that long day, I know I will be hungry. I think I will treat Mr. Kessler to a nice, delicious, Mickey D’s Big Mac…”What’s that Kessler? Your burger tastes funny?? Well it’s probably because your burger was especially made from some cattle byproduct I picked up at Home Depot…But Hey! at least you know what you’re eating!”
Food Guy
November 16th, 2009
1:04 pm
Chick Fil A is coming out with a Spicy Chicken Sandwhich in Spring 2010. A friend was at corporate the other day and said it Rocks!
Organicgirl
November 16th, 2009
1:11 pm
This is a great article..I recommend everyone to rent and/or purchase Food Inc. This documentary is taking you to the largest slaughterhouse in the US which is Smithfield. They are taking you to the places that raises these cows and how diseased and mistreated they are before they are slaughtered…
Ward
November 16th, 2009
1:29 pm
VOR, the food at McD’s (or any FF restaurant) isn’t dangerous… usually. The danger comes from surrendering the responsibility for your actions. It’s not McD’s fault you can’t say ‘no’ when a teenager asks you ‘would you like to supersize that?’ or do something so stupid as to eat out ALL THE TIME. And it isn’t news to discover that if you eat too much, you get fat. It IS news that a condescending (and sensationalistic) filmmaker felt we needed to be lectured about it. And THAT’s my review.
RGB
November 16th, 2009
1:33 pm
“I repeat the question, explaining that there are a lot of contaminants in commercially processed ground beef, and I’m concerned about what I’m eating.”
If the McDonald’s counter person told you the meat came from a three-year old Democrat-voting Black Angus cow named Freddy from Old McDonald’s Farm in Waycross, would you have the necessary information to determine if there are contaminants in the beef?
The answer is “no.”
So why’d you ask the question? To embarrass the clerk? Impress your audience?
Me thinks you did neither.
short haired hippie chicks
November 16th, 2009
1:36 pm
MEAT IS MURDER!!!
REDRUM!!!
lilly
November 16th, 2009
1:36 pm
The FDA has recently released a list of contaminates that have worked their way into all four food groups: Mercury, Pesticides, herbicides, gopher guts, monkey meat, and dirty little birdy feet.
VoiceOf Reason
November 16th, 2009
1:38 pm
Ward,
You could’ve just spent that energy review the doc….. you obviously still don’t get the point.
Cardog10
November 16th, 2009
1:39 pm
Meister- I also split a cow a couple of times a year. Of course this ground beef has “stuff in it”, tendons, gristle and fat… and it is the best tasting flavor you can imagine. However, the “stuff” in McDonalds could be anything, such as 100% de-fatted fat tissue, cow lips, intestines, organs, anuses, vaginas, sinus tracts, flaked and formed gristle and tendons, limp nodes, cyst sacks. It’s also the quality of the meat as well, what they were fed, etc…
Something interesting:
Just to add a note, all Americans that sell cows at a livestock auction barn had to sign a paper stating that we do NOT EVER feed our cows any part of another cow.
South Americans are not required to do this as of yet.
McDonald’s has announced that they are going to start importing much of their beef from South America . The problem is that South Americans aren’t under the same regulations as American beef producers, and the regulations they have are loosely controlled.
They can spray numerous pesticides on their pastures that have been banned here at home because of residues found in the beef. They can also use various hormones and growth regulators that we can’t.
curious
November 16th, 2009
1:44 pm
cow vagina? i wonder what that tastes like
curious
November 16th, 2009
1:45 pm
meat is murder……tasty tasty murder
curious
November 16th, 2009
1:48 pm
and what about pork? do they really use from the rooty to the tooty?
James
November 16th, 2009
1:51 pm
Obviously the author has a personal issue with McDonalds. Heres a novel idea, just eat elsewhere and keep your nonsense to yourself. Im sure you can ask nearly every restaurant where they obtain there meat and most store level will not know.
John Kessler
November 16th, 2009
1:55 pm
Do you all think restaurants should be ready to assuage concerns about food safety if a customer asks? I’m just curious.
Also, are you unconcerned if ground beef comes from a mixture of meat and meat byproducts from several different sources? In that New York Times article, I believe the writer found out the beef in the contaminated hamburger came from sources as disparate as Colorado and Uruguay.
curious
November 16th, 2009
2:00 pm
congadulations. at least this blog hasn’nt turned into a race war
Larry
November 16th, 2009
2:06 pm
“The AJC is the McDonalds of Journalism”…Beautifully said!!!
And Kessler is the nose picker who flips all that unclean meat.
At least the people at McD’s have an honorable profession. Mr. K’s attempt at clever journalism is pathetic and shallow.
Where did HE come from? What an ahole.
short haired hippie chicks
November 16th, 2009
2:06 pm
do they take the cancer tumors out of the beef before they grind it?
YardDawg
November 16th, 2009
2:09 pm
Assuage? Could you also pass the Grey Poupon?
If you are looking for food safety again direct your eyes to the health score that is required to be posted within customers’ eye sight. They are also posted online for you Harvard types.
Again, global economy means the food on your table comes from ‘around the globe.’ Also, unless you are living at the head waters, your water that you drink, wash dishes with, bath in, etc comes from someone else’s toilet. But rest assured it has been treated by your local government employee.
Kongwen
November 16th, 2009
2:11 pm
Asking questions about food sourcing and quality is a worthy line of investigation, but if you really want to know, ask the right people. The company has a PR line, and press contacts, and I’m sure they’d put you in touch with management if you had a serious question that nobody could answer. If enough people did that, then you can bet that management would make the information more easily available, just to avoid having to answer the question over and over.
Heck, if it became a big enough issue, they might actually make some changes to avoid bad publicity.
But as you’ve noted, the New York Times has already done that. How boring. This is the AJC: why do serious research when you can make fun of their minimum-wage counter jockeys?
Political Mongrel
November 16th, 2009
2:15 pm
I’ve been food poisoned twice at McDonalds, but it was never from the quality of the product; it was from improper storage. The franchise was pulled from the owner because they didn’t meet standards. I’ve had no trouble since
ADL
November 16th, 2009
2:15 pm
Was this article helpful? Dunno, I didn’t read it.
Meme
November 16th, 2009
2:16 pm
I go to McDonald’s to get a Happy Meal. I eat the meal and the grandson gets the toy. His mother will not let him eat at MD. I ordered their coffee once but since they refuse to serve the pink sweetener, I don’t order it any more.
David S
November 16th, 2009
2:25 pm
Wanna be safe? Organically grown, vegan only. So long as you are counting on the USDA for your food safety (animal products) you are making a suckers bet. What they consider acceptable in food is enough to make you sick – literally. How animals are processed is disgusting and shameful, no matter what country they come from.
McDonalds has a huge liability exposure, as do many restauants of their kind. It is in THEIR interest to make sure the food is “safe” – a relative term. It is certainly not in the the personal interest of some bureaucrat in our government.
BobDog
November 16th, 2009
2:34 pm
I know a food safety consultant who works with McDonald’s. They put a lot of effort into food safety. For one, they have safeguards to ensure that the beef is fully cooked- the lid on the cooker won’t open. They overcook it and it tastes like crap, but it’s safe. Now healthy, that’s a different story.
By the way, Chick-fil-A is trans fat free. Why can’t the other fast food chains do that?
Voice of Reason
November 16th, 2009
2:37 pm
Sure……Mr. Kessler is smart enough to ask the question of the restaurant, but is Mr. Kessler silly enough to believe the answer?????
Do you just take their word for it? If the server says, ‘Oh, we get our beef from my parent’s farm. We only feed them organic rice, beans, and the finest grass imagineable. Imported from Italy of course” Do you eat it or go research online like you did McDonald’s.
Newsflash Mr. Kessler, companies lie all the time to get you to feel better about their product. Asking the question is simply not enough.
At least the folks at McDonald’s didn’t pretend to know. I’m sure you wouldn’t have taken their $6/hr word for it anyway.
Kristin
November 16th, 2009
2:45 pm
Do you also question if vegetables such as lettuce, spinach, tomatoes, scallions, and cabbage have been properly cleaned and the origin of where these items have come from? These items have also have been traced to outbreaks of EColi in recent years.
It sounds to me like you already made up your mind prior to entering McDonalds. Did arguing with the minimum wage employee then the slightly better paid employee make you feel superior? Great expose on the inner workings of McDonalds- you revealed that minimum wage employees just want to take your order and not be harassed by snobby “food critics”.
John Kessler
November 16th, 2009
3:14 pm
Kristin,
I promise you I didn’t (and wouldn’t) harass anybody. I’m sorry if I gave you that impression. I just asked a question.
Voice of Reason
November 16th, 2009
3:23 pm
John,
Face it. You’ve offended some of us.
I, like many others here, read your reviews hoping to get insight on restaurants that we can only afford to go to on special occasions. McDonald’s however, we can afford anytime and may actually enjoy it every once in a while. But here you go, giving the impression that you are too good to eat something that common folk probably eat several times a year.
You came off as elitist, and harassing the staff ( I bet they felt harassed) at McDonald’s made you look like a jerk.
I’m sure you didn’t mean to offend, but imagine Paris Hilton going on E! Channel and insisting she would NEVER kiss a man with facial hair, because you never know what’s lurking in there!! Eww, cooties. Yes, she’s an idiot, but it would still rub you the wrong way.
Disappointed in John Kessler
November 16th, 2009
3:43 pm
John Kessler –
I normally look forward to reading your blog and the restaurants you review.
Unfortunately, the ONLY thing insightful about this particular article was making yourself like a complete horse’s rectum and condescending jerk and making McDonald’s & its collective work force look like the victims (if not the “good guys”) relative to your own behavior.
If you claim that you “honestly did NOT think” minimum-wage employees who barely finished high-school (if at all) would be able to adequately answer your probing questions about the source(s) and screening process of McDonald’s meat products, you are either a clueless moron or an out-of-touch elitist who thinks your readers are.
Mickey
November 16th, 2009
4:23 pm
I’m guessing you don’t make more than $30,000 a year or so?
Dave
November 16th, 2009
6:02 pm
I’d like to see a follow-up story from John Kessler on a 4-5 star restaurant if he collected the information in the same manner from that waiter. I’d bet that the waiter wouldn’t know where the heck those scallops or beef wellington came from either. The only difference he’d notice would be how politely they got the manager. Then write up a trashing “review” on them… after not eating the food and asking for their food service score. THIS IS A COWARDLY ARTICLE.
paulfromatlanta
November 16th, 2009
8:13 pm
AJC should have just titled this article Yellow Journalism hack job – then it would have fit the story.
tomtrojan
November 16th, 2009
8:32 pm
Dollar double cheese burger and a cup of coffee, 1.99 here in Las Vegas, NV! Beat that! Tastes great and best coffee on the fast food scene! You can have my Starbucks! Worst coffee on the market!!
Paul
November 16th, 2009
9:22 pm
If you have to ask “where the beef came from” you better just tend your own cattle and grow your own garden. Kristen had it right… if you are all that concerned I wouldn’t be asking the staff…. and if you drove all the way to the restaurant just to find out they didn’t know… you’re the villiage idiot. Millions of people eat out everyday in dives far worse then any of the chains and don’t get sick. Sure the stuff may not be healthy or even completely safe all the time, but I think the general public is smart enough to understand that there are certain risks associated with any product, but there is more of a risk that some kid is in the back picking his nose while he flips your burger.
truthpaste
November 16th, 2009
10:17 pm
Moderation. That’s the one phrase that everyone seems to be missing. I use to eat at McD’s multiple times a week and began to pay the price in obesity and physical illness. I cut back on all take out, limiting myself to once a week at the most, preferring to prepare meals at home. I’m now addicted to slow food. Has anybody seen the recent million dollar winner from the Monopoly game. You have to ask how much money she spent there before winning that million.
Business Man
November 16th, 2009
10:46 pm
Seriously? If you don’t think that whole meat chicken from Chick-fil-A might contain fecal matter you are literally full of,well, crap. Can we
get back to how a food tastes relative to that of it’s competitors?
Ga Peach
November 16th, 2009
11:17 pm
It’s important to ask where the meat came from. Any time that you can. Only then will the purveyors realize that people care about the treatment of the meat intended for food. I have no problem with meat-eating. I do have a problem with animals living a tortured life. Good for you, John, for bringing this to the streets, so to speak.
lighten up people
November 16th, 2009
11:43 pm
it’s refreshing to see a critic actually visit a McDonald’s to try and learn something about the most popular restaurant in Atlanta and the planet for that matter.
The humorless jerks on this blog who cannot appreciate your attempt to engage this behemoth need to lighten up and have a milkshake and fries with my 3 year old at McDonalds. Then you will see how wonderful McDonalds can be.
And before you get judgmental on my parenting – this is a once per month fast food meal
wouldfish
November 17th, 2009
12:30 am
I think, John, that you’ve isolated the energy force that keeps Sarah Palin dreaming of the White House.
It hasn’t been this strong across the nation since Andrew Jackson’s day. These are very bad times for those who respect knowledge enough to ask questions.
Hannah
November 17th, 2009
12:52 am
I’m a host at a large, casual-dining chain restaurant. If someone asked me where our food came from, I would have no idea. That’s just not part of my job description. Then again, I do get paid eight bucks an hour. And no, I’m not a high-school dropout. I’m graduating college in May. I’ve worked at nice restaurants as well, and again, they just don’t tell you those things when they’re training you; it’s pretty irrelevant (for my position.)
Tsk Tsk
November 17th, 2009
3:53 am
So, question for Kessler: Off the top of your head — where does the paper that’s used to print the AJC come from? What’s that? You don’t know?
I rest my case.
Rawmilk drinker
November 17th, 2009
5:37 am
I’ve raised over two thousand head of Georgia grown cattle for sale in the last twenty years that yielded aproxiamately 1,500,000 pounds of meat. That’s enough for 8,000,000 three ounce servings of beef. There has been ONE dose of antibiotics used in the lot ( pre op for a ceasarian birth administered by the vets just like people get at the hospital prior to surgery because it’s more effective with a smaller dose).
Perhaps one should take a boatload Big Macs to the truly starving people in Africa or any number of other places where starving means you haven’t eaten in a week or more and see if those people turn up their nose because the shipper doesn’t know where the beef or bun came from.
Perhaps one could take a load of McD fries to Ireland, reincarnate the ones who died of starvation during the potato famine and see if they would have refused to eat because they might have been mass processed and fried.
As for having hooves in your locally processed beef, You need a different processor. Bits of tendons and ligaments look similar to a clean ground cow hoof but the hooves go into souse meat, not ground beef.
McDonalds and Walmart purchase more beef grown in the USA than all other purveyors combined.
As for minute bits of contamination from biological parts and pathogens, biological immunity comes from exposure to the enemy agent, not by avoiding the agents entirely.
Finally, If you have enough to eat,don’t have to do the work and take the risks that producing your own food requires, one can do many things; such as working for newspaper, manufacturing computers,automobiles,playing games on the cellphone, any number of paper shuffling jobs, even bellyache about where your food comes from.
If one doesn’t have enough food to eat and survive, then there is only ONE problem he has to be concerned about.
John Kessler
November 17th, 2009
8:57 am
Rawmilk – Thanks for all this information. I found it really, really interesting.
Tsk – Pretty sure I heard our newsprint comes mostly from a paper mill in Alberta. But not knowing the answer for sure, I’d refer anyone to our Customer Service department. We periodically go to customer service training sessions.
Peach – Thanks. My 12-year-old also likes to get a fast-food fix once a month or so. She likes Wendy’s. I like it, too, because I can get a plain baked potato there and the Frosty’s (?? their milkshakes) are pretty good. Though those fries at McDonald’s clearly rule.
Voice of Reason and Disappointed — I really do appreciate your thoughtful comments.
I really wish I could figure out a way to shape this conversation. Sure, there’s some name calling, but I’m also reading a lot from really bright, engaged people on all sides.
What if multi-unit restaurants over a certain size were required to publish a small brochure detailing (in general terms) their food sourcing and outlining their food safety measures? Restaurants under that size would need to have a manager on duty who could outline this information verbally.
Restaurants now offer nutritional information — at Mickey D’s it’s on the back of the place mat.
Does this make sense or does it bring up issues of regulation vs. personal responsibility?
Michigander
November 17th, 2009
5:28 pm
As a responsible consumer it is important to know what is in your food, where it comes from, and what kind of processing it has been through whether it is Michelin-rated, McDonald’s or from Mom.
I have deadly food allergies. So before I put anything in my mouth, I ask what is in it or I read the label. By asking, I learned Godiva mixes peanut oil in their truffles. Chik-Fil-A fries in peanut oil. This doesn’t make me picky or an elitist, I just don’t want some fries to be my last meal.
Lots of people have died from eating burgers at fast-food restaurants. That fact alone should be enough to require a few lines on that placemat or in the posted nutrition information. If you ask where the beef comes from and you find out it is from a processing plant that has been cited repeatedly for food safety violations, you may decide it is not worth the fix.