I once had the privilege of touring one of the plants in Illinois where McDonald's processes beef patties, freezes and packs them for distribution throughout the midwest. Fascinating how they precisely control the fat content, perform stringent onsite lab testing for disease/bacteria/contamination, even use a micrometer to spot-check the correct thickness of frozen patties as they come down the line. The plant runs non-stop, with two shifts of production followed by an entire third shift of cleaning all the equipment for the next day. I've seen hospitals with less sanitary conditions.

Of course, then I remember what happens next. The patties go out to the stores, and some greasy high school kid accidentally flips one onto the floor before picking it up and putting it on the bun anyway...

On Tue, 13 Nov 2001 13:02:07 -0800, Michael Berkowitz <[log in to unmask]>
>After 5 years of working at McDonald's through high school and college,
>believe me it is beef, not meat.  Also, the Big Mac "special sauce" was
>never blended, but came right out the can and into the gun cartridges that
>were used to put the sauce on the bun and club section.  Yes I am a fountain
>of information of how McDonald's worked 1969-1974.

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