What’s the myth?
McDonald’s beef patties aren’t made with 100% beef because they contain all kinds of nasty stuff and fake fillers.
Where does the myth come from?
Until McDonald’s arrived in the UK in 1974, beef was largely considered something of a luxury, reserved for Sunday roasts or once-a-year sirloin steak dinners. Rationing had ended only 20 years before; the convenience and affordability of McDonald’s led some to speculate that the meat was low-quality.
With few restaurants talking about food provenance in the 1970s, urban legends emerged that “odd bits” of meat – leftover parts such as organs and bones – were ground into the patties, along with “fillers” like oatmeal.
“There’s always been an assumption because fast food is affordable, people think it equals cutting costs – but that’s just not how it works,” says Emily-Jayne Wooding, lead quality assurance manager, McDonald’s. “We use 100% British or Irish beef in all our patties – with only salt and pepper added after cooking.”
Why does the myth persist?
The myths haven’t disappeared in the digital age. Despite McDonald’s running a campaign to reassure the public that its patties are 100% beef, about 10 years ago, a wild story began circulating online that McDonald’s bought its beef from a company called “100% British and Irish Beef”. The ridiculous claim suggested that the reference to “100% British and Irish Beef” on adverts and burger boxes referred to this (non-existent) company – a legal loophole to trick customers into believing they were eating pure beef. It’s incredible to think this hard-to-believe tale actually had people fooled!
The reality: what actually happens
… on the farm
Humphrey Wells is passionate about the welfare of the 300 cattle he rears – and proud of the end product his herd produces for McDonald’s. “Welfare is always our number-one priority,” says Wells. “We have an innate love for our animals.”
Wells is a third-generation farmer at his wife Rhiannon’s family farm, which he runs alongside her and her parents, John and Helen. The farm has been supplying beef to food producers, including McDonald’s, for decades.
“Since joining the farm I’ve been really impressed with the quality standards McDonald’s looks for from its producers,” says Wells.
“There’s a bit of a perception out there that McDonald’s burgers are full of nasties, but that’s not the case,” adds Wells. “They’re simply made from British or Irish beef.”
… at the supplier’s factory
McDonald’s selects two high-quality cuts for its patties, known for their rich taste: the cow’s forequarter (which yields umami-heavy cuts, such as brisket and ribs) and the flank (a flavourful, lean cut from the hindquarters). The forequarter and flank are ground together and chilled to -1C, which binds the meat.
“We use a mixture of fresh and frozen beef to form the right patty – no binders, no additives, no dextrose,” says Neil Dodd, commercial manager at OSI Europe, the food firm which has been supplying McDonald’s red meat in the UK since 1978.
The inspections at the OSI plant in Scunthorpe begin as soon as the meat arrives from farms to ensure the butchery is free of defects. Along the way, further quality checks take place including cooking six patties on a McDonald’s grill in the processing facility once an hour to ensure the patties “reach the perfect sear”, says Dodd.
Sam Madden, the Scunthorpe site’s general manager, is one of the people who does the hourly patty tastings, even if it’s 8am. “I had some this morning for my breakfast!” he laughs.
… in the restaurant
The myths about McDonald’s beef patties containing questionable ingredients contrast sharply with the reality: the only seasoning added is a sprinkle of salt and pepper after cooking in the restaurants.
“Each grill station has salt and pepper shakers, which shake just the right amount on to the patties,” says Angel Walsh, business manager at a McDonald’s restaurant in Crewe. “I can tell straight away if a patty hasn’t been seasoned: it’s something we take very seriously,” she laughs.
She also quashes another misconception. “We never flip the patties!” she says. “They’re cooked on a double-sided grill, which means we don’t need to turn them over.” Thinner patties take 48 seconds to cook, while thicker patties take 130 seconds.
Madden says he’s baffled by the spread of misinformation about McDonald’s food: “Having worked in the food industry for 20 years, I’d say McDonald’s is the best out there. Their transparency and standards are incredibly high.”
The bottom line
McDonald’s patties are made from 100% pure beef, using only whole cuts from the forequarter and flank. The meat is simply minced and moulded into patties – nothing else is added except a pinch of salt and pepper after cooking.
There are no preservatives, binders or flavour enhancers, and every patty served in the UK comes from British or Irish farms approved by nationally recognised farm assurance schemes.
Myths may still swirl online – but for the farmers, factory teams and restaurant crews who know what really goes into each patty, the truth is refreshingly simple: sometimes, what you see really is what you get.
Find out more
To find out more about where McDonald’s ingredients come from, visit: mcdonalds.com/gb/en-gb/good-to-know
