Part 5/7:
Upon arrival at the processing facility, the beef undergoes thorough inspections within 48 hours of delivery, ensuring freshness through rigorous checks, including temperature monitoring and surface examinations. The beef is then cooled and ground before being mixed to create a consistent blend. Each patty is precision-stamped to the correct size for the specific burger types, from classic hamburgers to Big Macs, before being quickly frozen to lock in freshness without the need for additives.
After freezing, the patties are subjected to quality control checks, grilled for taste testing, and finally packaged with meticulous care to maintain hygiene and quality before they are shipped off to various McDonald's locations.