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Meat Myth-Busters

McDonald’s Campaign Takes You to the Source

By Janie Gabbett for Meatingplace. Used by permission.

McDonald’s® has launched a campaign that includes a Web site, television ads, billboards, food facts on packaging and will at some point add camera shots of where it sources its food to bust myths about such things as the quality of its beef and chicken.

“At the volume we sell and the prices we sell at, it is no surprise there are misconceptions about our food and where it comes from,” McDonald’s spokeswoman Danya Proud told Meatingplace.com.

The new Web site allows viewers to click on specific menu items and read the answers to questions such as:

Q: Where does McDonald’s get its beef from?

A: We use mostly domestic beef to make our patties. We also import some beef from Australia and New Zealand. All our suppliers, wherever they are located, are required to meet the same high standards for quality and safety.

Q: I’ve heard McDonald’s uses leftover parts of the cow in its beef. Is this true?

A: Absolutely not. McDonald’s uses well-known cuts of meat that you might buy at the grocery store, such as chuck and round.

Q: Is it true that your sausage has additives that make people want to eat more?

A: No, it’s untrue. McDonald’s pork sausage has no fillers or extenders, just a blend of home-style seasonings.

Q: Where does McDonald’s get their chicken from?

A: Our chicken is supplied by known and trusted industry leaders, among them, Tyson Foods and Keystone Foods.

The Web site also promises a future section that adds transparency to its supply chain.

“We’re taking cameras out to the fields and farms to give you the full picture on McDonald’s farming and sourcing processes,” the site states in a “coming soon” section.

Proud said that feature is still in development and had no timeframe for its launch.