Like most American kids who grew up in the absence of fine dining, I enjoyed the reincarnations of the McRib. Then I moved to the big city, and went to fancy restaurants, and made friends who could cook. It took awhile, but I finally grew accustomed to pseudo-meat. After discovering seitan at Earwax, I even started buying it occasionally when I was living near the Green Grocer on Grand, which sells a fine flavored seitan.
Clearly, we have the technology. Which, it turns out, is partially true. The McRib can be attributed largely to two men: a meat scientist from Nebraska and a Luxembourg-born, French-trained chef from the Drake Hotel.
Restructured meat products are commonly manufactured by using lower-valued meat trimmings reduced in size by comminution flaking, chunking, grinding, chopping or slicing. The comminuted meat mixture is mixed with salt and water to extract salt-soluble proteins. The log is then cut into steaks or chops which, when cooked, are similar in appearance and texture to their intact muscle counterparts.
Such products as tripe, heart, and scalded stomachs are high in protein, completely edible, wholesome, and nutritious, and most are already used in sausage without objection. That's because in Germany, where the sandwich is even more popular than in the United States, they are served year-round.
Bonus: Here's what the frozen McRib looks like. This picture of the frozen "meat" appears to have been taken and leaked by a McDonald's employee. Doesn't look too appetizing in its pre-cooked condition, does it? So, is anyone still hungry, or have I killed your appetite? Do you now think the McRib is gross or did you always find it gross and not worth eating? Perhaps all the nutrition facts, animal cruelty descriptions, and weird ingredients didn't phase you. Let me know which type of person you are in the poll below, and feel free to sound off about the McRib facts detailed above in the comments section.
Now that's some coffoe! I could care less what there made out of, I'm having big time withdrawals and wish they would come back to MI. I'm tired of having to drive 2 hours to OH for my McRibs!
I'd imagine a bowl of scalded stomach isn't a big delicacy anywhere, but I could be wrong. Either way, there's definitely a reason they are advertising it as McRib and not by those other meats, and that's because rib meat is considered more of a delicacy in its target countries especially America than the actual main ingredients.
The use of that product in Singapore can lead to a lengthy jail sentence. You are free to eat as much of it as you want to in America. Have at it. But yes, Smithfields is used in many products. They are a huge pork supplier. Reading this because I just finished a McRib My dad gets a bowl of tripe soup every chance he gets. Although a picturesque description of how meat is reconstructed is probably enough to ward off many McRibbers.
I thought they were good , a novelty type curiosity , but never again! Thank you very informative. One of my daughters, became ill, from eating one of this mcrib, deals, she was ill for about two days n a half, she refused to complaini did as her father talked to franchise owner here in el paso, tx, he stated propbaly a rash reaction i said no, my daughter said let it go, ok but no apology nor remorse from this guy.
Eh, I don't know about that, brandon. There is such a thing as good and bad calories. Or, rather, calories that come with nutrients and vitamins versus those that come with a ton of sodium, cholesterol, and dangerous additives.
That's a good question. My guess is they just use another flour bleaching agent, but I'm not positive. If it is not in their version of McRib, what is?
Ugh and thank you. I won't be eating a McRib ever. This is a great service you are performing. What else can you tell us about what we are eating? Up interesting, useful and awesome. LOL, love the title, Michael. You wouldn't think something as insignificant as a sandwich could be disturbing, but yes, this sandwich is disturbing.
Even if a person isn't bothered by low-grade ingredients and animal cruelty, there's also the fact that McRibs are just plain gross. Great hub! Thank you for your comment, Colin. I am confused at your first sentence in relation to the rest of your comment though. Besides the gnarly chemicals, what kind of cuts go into forming this "pork" patty? According to a dispatch from Maxim , there is "very little actual rib meat in a McRib. That sounds promising; pork shoulder can be used to make delicious pulled pork sandwiches.
But according to a University of Nebraska study , you're really eating restructured pig innards coated in salt, specifically tripe, heart, and scalded stomachs. Offal has become trendy thanks to the nose-to-tail movement and, to be sure, folks in countries like Mexico and Italy have no problem devouring things like tripe without a second thought.
Just helpful to know exactly what you're consuming, is all. So what's the deal with the faux-rib shape? We then flash freeze the patty to seal in flavor and freshness, just like you freeze meat in your own freezer, before going to our restaurants. Point to the burger on a cow! Again from Cannell: "The McRib is made in large processing plants—lots of stainless steel, a number of production lines, and these long cryogenic freezers. The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back.
Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes. It gets worse. Even more horrifying than the ingredient list are allegations of animal abuse against Smithfield Foods, the world's largest pork producer and origin of the meat used to form McRibs. In , the Humane Society of the United States discovered deplorable conditions for pigs at a Virginia factory farm owned by a subsidiary of Smithfield, including breeding sows confined to "gestation crates" that restricted their movement so severely that the animals attempted to bite through the bars, coating them in blood; their confinement also caused "open pressure sores that developed from their unyielding confinement.
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