Have Fast Food Burgers Really Gotten Smaller? - Food Republic
There is no official evidence that fast food burgers suffer from shrinkflation, but individuals claiming to work for fast food joints say sizes have …
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Former McDonald's Chef Reveals Secrets Behind Quarter Pounder Size
McDonald's Quarter Pounder: Still a Quarter Pound? Former Corporate Chef Weighs In Are McDonald's Quarter Pounders getting smaller? That's the question a viewer posed to a former corporate chef, sparking a discussion about food industry practices and cost-cutting measures. The chef, who chose to remain anonymous, shared four key strategies fast-food chains might employ to reduce costs: 1. Mixing frozen and fresh beef: This allows for a lower overall cost of materials. 2. Adjusting the lean-to-fat ratio: Using more fatty beef, which is often cheaper, could reduce the cost per patty. 3. Changing the weight specification range: A slight decrease in the minimum weight requirement, while remaining within FDA guidelines, could lead to smaller patties but significantly reduce costs at scale. "If you tighten that specification range, there will be less burger patties that go out on the heavier end," the chef explained. 4. Extending shelf life through gas-flush packaging: This method, common in preserving other foods, could reduce waste and lower costs. The chef's insights offer a glimpse into the complex considerations behind fast-food pricing and portion control. While he did not confirm any specific McDonald's practices, his explanation provides a plausible explanation for perceived size changes and raises important questions about consumer expectations and industry standards.
