Oh god, please make McDonald’s stop.
In one of the more revolting meat related developments, McDonald’s seems to be planning to launch its revolting Angus Burger nationally. The fast food giant has been serving the Angus burger at select locations (such as New York, where it couldn’t be less called for) since 2007, but today’s Chicago Tribune cites reports that, just in time for the Monopoly promotion, (see, because “Angus = Rich“) the burger will darken the rest of the country.
Well, what’s the problem? you might ask. The Angus is better, right? Probably not. The $4 Angus weighs in at one-third pound, and is the largest of so-called premium burgers being offered by fast-food chains, if you can fathom such monstrosities. But an Angus steer is a big animal. There’s a lot of meat on that guy. And a lot of places that meat can come from. McDonald’s says its burgers are made of Angus ground beef, which is the lowest grade cut, of course. After plain ground beef, there is ground chuck, ground sirloin, and ground round, which all come from particular places on the steer. The main difference is the amount of fat in the beef, with ground beef coming in at 27 percent. This in and of itself isn’t bad. Ground round comes in at about 10 percent fat, which is really too little for a burger. But the main point here is the misnomer of McDonald’s presenting slaughterhouse scraps as gourmet fare.
A handy Angus Beef chart courtesy of the American Angus Association after the jump
