Despite the name, the mcrib is not made of rib meat. It is made from restructured meat products such as heart, calluses and scalded stomach. The McRib was created in the United States in 1981. However, the McRib's high calorie, fat, and salt content shouldn't be shocking. After all, fast food doesn't have a reputation for being a healthy option.
However, what may surprise you is that McRib's rib shaped pork pie is not rib meat at all. In reality, it's pork shoulder plus a variety of other non-marketable pork parts such as tripe, heart and stomach, joined with preservatives and sugar to make them look like a rib cage (via The Atlantic). After visual inspection, the meat goes through the grinder before taking the shape of a rib rack. The hamburger, which contains pork, water, salt, dextrose and preservatives, is sprayed with water to prevent dehydration during the freezing process.
The McRib sandwich has 70 ingredients. That's a lot of stuff for a sandwich advertised as McRib pork burger, bread, barbecue sauce, pickle slices and sliced onions. Bun makes up only 34 of those ingredients, with tasty additives such as ammonium sulfate (a type of salt commonly found in soil fertilizers), azodicarbonamide (a flour bleaching agent most commonly used in the manufacture of foamed plastics such as gym mats and soles of shoes, according to Time) and partially hydrogenated cottonseed and soybean oils, suitable for everyone's favorite trans fats. The McRib is a barbecue-flavored pork sandwich that is regularly sold by the international fast-food restaurant chain McDonald's.
It was first introduced to the McDonald's menu in 1981, after trial marketing the previous year. Even more horrifying than the list of ingredients are the accusations of animal abuse against Smithfield Foods, the world's largest pork producer, and the origin of the meat used to form McRibs. Even if you would never eat a McRib, it's important to know when it returns, to remember that processed and preserved foods are both a miracle and a calamity. In conclusion, McRib, like everything else at McDonald's, including French fries, is a disgusting product that is not only terrible to eat, but also contributes to the cruel torture of sweet pigs.
Not just for the McRib, but for all of the restaurant's offerings, most of which are based on the same cheap ingredients, mechanized prep, and the same chemical additives that McRib embodies to the point of caricature. Rene Arend came up with the idea and design of the McRib, but it is a professor at the University of Nebraska named Richard Mandigo who developed the restructured meat product that McRib is made of. In addition to the twisted chemicals, what kind of cuts are used to form this pork burger? According to a Maxim dispatch, there is very little real rib meat in a McRib. It's a partial explanation of McRib's horror and delight, but not enough.
But in the case of McRib, that satisfaction must be temporary, occasional, so that it can return the following year. With a boneless pork pie strip shaped like miniature ribs, barbecue sauce, onions and pickles, the McRib is filled into 51 x 2 inch (14 cm) rolls. Despite its abhorrence, McRib bears a striking similarity to another, more widely accepted McDonald's product, chicken McNugget. But before you jump into smart marketing and place your order, it's helpful to know exactly what constitutes a McRib sandwich.
Chicken McNuggets are made using the same method as McRib, that is, grinding industrial farm chicken meat into a puree and then reconstituting it into a preservative-stabilized solid, also known as a “nugget”. So what about the synthetic rib shape? One of the reasons our customers love the McRib is its fun and wonderful shape, a McDonald's representative told the Huffington Post. It was his inspiration to shape the McRib pie like a slab of ribs, despite the fact that a round burger would have been cheaper to make and serve on standard hamburger buns. It would be incredibly difficult for McDonald's to create more McRib-style products, because that cult following is very difficult to replicate.
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