McDonald’s Canada is hard on the case to make us believe that their food isn’t full of secret ingredients that are super bad for you. And their “Our food. Your questions.” marketing campaign has me convinced that they’re not actually as terrible for you as I thought…in Canada. The newest in a series of videos designed to promote transparency explains what goes into beef patties in Canadian McDonald’s…and it doesn’t seem so bad. I just wish their American burgers got the same kind of quality control.
Like their video about why burgers look different in advertising than they do in real life, this one features an employee walking us through the answer to some basic questions about how McDonald’s beef patties are made. Jeff Kroll, Senior Vice President of Supply Chain for McDonald’s Canada, walks us through a processing plant and explains that the beef in their burgers is just like what you’d get in a grocery store, and they don’t contain any additives, fillers or binders (they freeze the patties to keep them from falling apart). Great!
But…what about the American versions?
Kroll specifically mentions that Canadian laws prohibit the use of ammonia-treated beef (a.k.a. “pink slime”). American laws do not. Canada is bound by other food safety regulations and public health laws that prevent certain scary ingredients from being sold that are widely available (and, likely, widely used by McDonald’s) stateside. (And if their secret sauce is any indication, there are definitely differences in what they’re selling to Canadian vs. American customers.)
So, while I’m happy to see that McDonald’s is actually opening up their business to scrutiny and answering some of the tough questions out there, I wish they’d do so in multiple countries–or at least, the country where they started their business.
Check out the video and tell us what you think: