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>> NARRATOR: McDonald’s beef recipe is simple: 100% pure Canadian beef.
They’re no fillers, no binding agents, and no additives.
>> HANS KABAT: And we grind to a medium ground beef.
It’s all beef, on one side more lean and on the other side less lean.
Grind it, mix it and run it through a final grinder.
>> NARRATOR: The only thing we add to our burgers is salt and pepper at the restaurant.
At McDonald’s, we purchase more than 66 million pounds of locally raised beef each
year.
When you eat a McDonald’s hamburger, you are supporting local Canadian beef farmers
and ranchers.
Our safety and quality standards are rigorous, meeting and exceeding those required by the
Canadian Food Inspection Agency.
By the time a Big Mac ends up in a customer’s hands,
40 different quality and safety checks were completed at our beef supplier alone.
>> HANS: So anything that runs through this plant
has already met all of the same requirements that you would get your beef in at a retail
market.
All of the things we’re doing here are a secondary step.
>> NARRATOR: We think that our customers will be pleased to know that our recipe has been
the same
since McDonald’s first introduced their famous hamburgers to Canadians in 1967.
