This emphasis on quality comes as the chain attempts to turn around its U.S. unit. During the second quarter, comparable sales shrank 1.5 percent. Negative trends persisted in July and August, and the chain recently ranked last for taste in Consumer Reports' burger rankings.
To answer readers' food questions, McDonald's recruited Grant Imahara, who starred in the TV series "MythBusters" for a decade. Imahara travels to Cargill, a U.S. beef supplier for McDonald's. While there, he highlights the big chunks of beef that constitute what the industry calls "beef trimmings" used in McDonald's burgers. He also asks whether wood pulp is added to the mix.
"Beef in and beef out," Collins said. "Nothing else is added."
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After seeing the meat go through the inspection stage, the grinder and the patty formulation area, he views the freezing process.
Manoah Crane, a food safety, quality and regulatory technician at Cargill, explains that the faster flash-freezing process helps retain the beef flavor.
"What it does is it locks in the flavor, the texture, the consistency and then once it's finally cooked up, it will be a lot more juicy," Crane says.
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McDonald's also sheds light on why its food is so inexpensive. Nicole Johnson-Hoffman, a vice president at Cargill, explains the economies of scale in simple terms for the chain that serves 27 million people a day.
"[T]hey buy in bulk," she says.
At the end of one video, Imahara tries out a Big Mac for himself—something he hasn't done in 15 years—and speaks highly of it.