We work closely with suppliers we know and trust to ensure that we deliver food made from 100% high-grade quality ingredients.
McDonald’s requests the highest specifications and standards in all areas concerned with product ingredients including production details, transport and delivery methods.
Our beef patties are made from 100% high quality beef that originates from European farms, the majority of which are in Italy. We only use cuts of the highest quality boneless muscle meat from the flank, forequarter and hindquarter of our cattle.
Only the highest quality of 100% pure beef makes it to this stage. The meat is delivered to the factory respecting standard cold chain procedures and is closely controlled under strict specifications for food quality before being minced. Nothing is added or taken away from the beef – preservatives, additives, binders or fillers are never used.
The minced meat is shaped into hamburger patties without the addition of any other ingredients in order to guarantee a consistent level of quality. The patties are then flash-frozen, packed carefully and transported to our restaurants where they are immediately stocked in our cold rooms.
All of our burgers are always grilled and never fried. We use a clamshell grill to cook them from both sides simultaneously. Once ready, the patties are then seasoned with a light sprinkling of salt and pepper and served warm.
All our suppliers are able to trace back a burger patty, through an ID number attributed to all of our cattle, in around three hours.
We only use cuts of the highest quality boneless muscle meat from the flank, forequarter and hindquarter of the animal.
There is roughly 20% naturally occurring fat in the raw mince we use. In some cases, there may be slightly more or less fat than this, but 20% is the average.
Our beef patties are frozen as soon as they have been produced. They then have a maximum 90 day shelf life.
In Europe, we have never treated our beef with ammonia hydroxide (sometimes referred to as Special Lean Beef Trimmings, SLBT, or "pink slime"). Our burger patties are made from 100%, high-quality beef.
Only the best potatoes guarantee that we are able to serve fries that are golden and crispy on the outside, and warm and fluffy inside every time. We select only the highest grades of Russet Burbank and Shepody potato varieties in order to ensure that our fries are always as great as you remember them.
Once potatoes have been selected and washed thoroughly, they are delivered to our facilities and subjected to an additional quality check. Steam pressure at 210°C is used to separate the peel from the flesh and manual trimming and further quality inspections are carried out. Potatoes are then preheated to 40 - 50°C in order to improve cutting efficiency.
Potatoes are propelled at 100kmph towards a cutter block in order to obtain the longest fries possible and any defective fries are removed. Fries are then blanched, dried and after pre-cooked for a minute at 175°C, pre-cooled, flash-frozen, packed and transported to our restaurants respecting standard cold chain procedures.
In Europe, we currently use 2 different types of potatoes (Innovator and Santana) to make our French Fries. These include the Russett Burbank (which is the global gold standard potato species), Umatilla, Shepody, Lady Blanca, Innovator, Santana, Zorba and Pentland Dell - some of them have a whiter flesh and some are more yellowy coloured.
The ingredients of our French Fries in Europe are potatoes, a blend of non-hydrogenated vegetable oils, dextrose and disodium diphosphate (a stabiliser). Fries are prepared in the restaurant in a blend of non-hydrogenated vegetable oil (rapeseed and sunflower) with Dimethylpolysiloxane added as an antifoaming agent.
Our fries are not coated in any fats or substance from an animal. Once at the restaurant our fries are simply cooked in dedicated frying vats 100% vegetable oil which is suitable for vegetarians.
Our fries are served within 5 minutes from preparation time.
“For more than 60 years we have been selecting excellent origins and using the most advanced technology in order to offer our customers the best blends our passion allows us to develop. Our effort to offer outstanding quality coffees is the measure of 20 years of success as McDonald’s suppliers.”
“To produce McDonald’s French Fries, we monitor more than 50 quality attributes covering physical checks as well as organoleptic checks throughout the production line; from truck arrival until the final product leaves our factory.”
“We are proud to supply McDonald’s with our products that include lettuce, onions and tomatoes. This allows us to share our food quality tradition with all of our customers all the way from seed straight to your next McMenu meal.”
“All the McDonald’s beef patties have to pass microbiological and organoleptic tests before to be shipped out to the restaurants. We are committed to continue serving safe and delicious burgers to all our guests at McDonald’s.”