There are lots of myths about McDonald's burgers. Find out for yourself the truth about how they're made...
At McDonald's, our number one priority is to serve you great-tasting food made with quality ingredients every time you visit us, and our hamburgers, Quarter Pounders and Big Macs are no exception.
100% whole cuts of British and Irish beef
Only whole cuts of 100% beef go into our famous burgers, and it’s all supplied to us by over 16,000 British and Irish beef farmers.
These farms meet strict, nationally recognised farm assurance scheme standards covering animal health and welfare.
We only use two dedicated companies to produce our beef burgers, they are OSI in Scunthorpe and Dawn Meats in Ireland.
Skilled butchers prepare our beef, taking care to cut it to our high standards.
Then, it is minced and shaped to create a hamburger patty. There’s nothing added to the beef. Once the beef burgers are made, they’re frozen straightaway, carefully packed and then delivered to our restaurants.
Just a pinch of salt & pepper
In the restaurant kitchen, the cooking process for our 100% beef burgers is very simple.
We don’t add fat or oil to cook our burgers. Instead, hot grills are used which cook them from both sides at once (a bit like the grilling machines that you might have in your kitchen at home).
They are seasoned with just a pinch of salt and pepper after cooking.