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What's up with Mickey D's?
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<blockquote data-quote="SRBeef" data-source="post: 676294" data-attributes="member: 7509"><p>Here is a story I heard on the radio the other day:</p><p></p><p><a href="http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aIooVzJSdRq8" target="_blank">http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aIooVzJSdRq8</a></p><p></p><p>Note in the story how they refrain from saying where their other beef comes from except to say it is "U.S. Department of Agriculture certified beef used in Big Macs and Quarter Pounders".... which is code words for there was an inspector somewhere nearby when they unloaded it off of the boat....</p><p></p><p>I would not get your hopes up on this "CAB" either. I strongly doubt they will use US beef at all. Note they did not want to canibalize sales from their other burgers. I usually just stop there for a cup of coffee and to use the rest room. </p><p></p><p>Driving back from a trip out east to see my daughter and family, shortly after hearing the report on Bloomberg radio on Friday, we had to make a stop. I did find the McD's/gas station in PA where we stopped had this on the menu and I bought one. In my opinion, it was not substantially different from their other burgers (except for the price) and frankly left a very strong, long-lasting aftertaste of mustard or something....definitely not high quality beef. As I mentioned to my wife, I will never buy another one.</p><p></p><p>jmho. Jim</p><p></p><p>edit: I see Frankie just posted what I think is the same story from Bloomberg while I was looking it up. I think it is the same but not sure. The Culver's chain out of Wisconsin has much better burgers and would be my stop way ahead of a McD's. </p><p></p><p>edit#2: To check myself I looked up on Culver's website (<a href="http://www.culvers.com/about/default.aspx" target="_blank">http://www.culvers.com/about/default.aspx</a>) and here is a quote from the nutritional page about their "butterburger":</p><p></p><p><em>"We use 100% U.S. beef that's never frozen and cook it up only after you order, just the way you like it. Then it's served up hot and fresh on a lightly buttered bun."</em></p><p><em></em></p><p>I think they are proof you can run a successful US restaurant/hamburger chain using US beef!</p></blockquote><p></p>
[QUOTE="SRBeef, post: 676294, member: 7509"] Here is a story I heard on the radio the other day: [url]http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aIooVzJSdRq8[/url] Note in the story how they refrain from saying where their other beef comes from except to say it is "U.S. Department of Agriculture certified beef used in Big Macs and Quarter Pounders".... which is code words for there was an inspector somewhere nearby when they unloaded it off of the boat.... I would not get your hopes up on this "CAB" either. I strongly doubt they will use US beef at all. Note they did not want to canibalize sales from their other burgers. I usually just stop there for a cup of coffee and to use the rest room. Driving back from a trip out east to see my daughter and family, shortly after hearing the report on Bloomberg radio on Friday, we had to make a stop. I did find the McD's/gas station in PA where we stopped had this on the menu and I bought one. In my opinion, it was not substantially different from their other burgers (except for the price) and frankly left a very strong, long-lasting aftertaste of mustard or something....definitely not high quality beef. As I mentioned to my wife, I will never buy another one. jmho. Jim edit: I see Frankie just posted what I think is the same story from Bloomberg while I was looking it up. I think it is the same but not sure. The Culver's chain out of Wisconsin has much better burgers and would be my stop way ahead of a McD's. edit#2: To check myself I looked up on Culver's website ([url]http://www.culvers.com/about/default.aspx[/url]) and here is a quote from the nutritional page about their "butterburger": [i]"We use 100% U.S. beef that’s never frozen and cook it up only after you order, just the way you like it. Then it’s served up hot and fresh on a lightly buttered bun." [/i] I think they are proof you can run a successful US restaurant/hamburger chain using US beef! [/QUOTE]
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