Im not a dietician or a rancher, but not all beef is created equal. Being “beef” doesnt mean every cow is the same nutritionally. Its not just a ratio of muscle to fat that affects that. What cattle are fed, how they are treated/slaughtered, how much time they roam all effects the nutrients in the meat. I guarantee all of the above are worse in the cattle McDonald’s uses, even compared to the 80’s.
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What grade of beef trimming? What part of the trimmings exactly? What ratio of what trimmings, and how much fat is used comapred to the rest?
Lipton is 100% “tea,” but its also the sweepings left after all the good parts of the tea leaves have been filtered out and sold as different brands.
Thats what McDonald’s is doing.
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Im not a dietician or a rancher, but not all beef is created equal. Being “beef” doesnt mean every cow is the same nutritionally. Its not just a ratio of muscle to fat that affects that. What cattle are fed, how they are treated/slaughtered, how much time they roam all effects the nutrients in the meat. I guarantee all of the above are worse in the cattle McDonald’s uses, even compared to the 80’s.
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