Big Mac

BIG MAC

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IT’S THE MOST FAMOUS BURGER IN THE WORLD FOR A REASON. The joyous combination of two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun.

Handcrafted just for you.

BIG MAC

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BIG MAC

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100% Beef patty

The Sesame Seed Bun

Melty American Cheese

Crisp lettuce

Special sauce

Tart and Tangy Pickles

Savory onions



100% Beef patty: Made the same way since 1955: 100% juicy beef, with a pinch of salt and pepper added at the grill.

The Sesame Seed Bun: How do you know there are enough sesame seeds on the bun? When there are too many to count.

Melty American Cheese: The secret to a tasty slice of American cheese is metlability – it’s gotta reach that creamy consistency the moment it hits the sizzling beef patty.

Crisp lettuce: Rinse and repeat – the crisp shredded lettuce is washed at least twice before it makes in onto the Big Mac.

Special sauce: The recipe’s been kept a delicious secret for over 40 years… and it’s going to stay that way.

Tart and Tangy Pickles: Zippy Pickles are made with jus the right quantities of salt, vinegar, and zingy pickling spices.

Savory onions: Always a favorite for tangy flavor and an added little kick.

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100% Beef patty: 100% pure USDA inspected beef; no fillers, no extenders. Prepared with grill seasoning (salt, black pepper).

The Big Mac Bun: Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar, soybean oil and/or partially hydrogenated soybean oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide, soy flour), calcium propionate and sodium propionate (preservatives), soy lecithin, sesame seed.

Pasturized Process American Cheese: Milk, water, milkfat, cheese culture, sodium citrate, salt, citric acid, sorbic acid (preservative), sodium phosphate, artificial color, lactic acid, acetic acid, enzymes, soy lecithin (added for slice separation).

Lettuce

Big Mac Sauce: Soybean oil, pickle relish [diced pickles, high fructose corn syrup, sugar, vinegar, corn syrup, salt, calcium chloride, xanthan gum, potassium sorbate (preservative), spice extractives, polysorbate 80], distilled vinegar, water, egg yolks, high fructose corn syrup, onion powder, mustard seed, salt, spices, propylene glycol alginate, sodium benzoate (preservative), mustard bran, sugar, garlic powder, vegetable protein (hydrolyzed corn, soy and wheat), caramel color, extractives of paprika, soy lecithin, turmeric (color), calcium disodium EDTA (protect flavor)

Pickle Slices: Cucumbers, water, distilled vinegar, salt, calcium chloride, alum, potassium sorbate (preservative), natural flavors (plant source), polysorbate 80, extractives of turmeric (color).

Onions: Chopped onions.

BIG MAC

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ACCORDING TO MCDONALDS THERE ARE 540 CALORIES IN A BIG MAC.This differs from multiple independant studies. According to caloriecount.com there are

704 calories in a Big Mac.

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IT TAKES A LOT OF GAS TO GET THAT FOOD TO OUR PLATES.It’s not alright to eat a burger that came from 15 different states and 5 different countries, no matter how “fast” it is.

Ridiculous!

BIG MAC

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Meat: Arizona, Colorado, Australia, New Zealand

Bun: Oklahoma

Cheese: Arizona

Pickle, Onion: Varies seasonally

LOPEZ FOODS MAKES THE 100% BEEF PATTIES THAT MAKE OUR BURGERS FAMOUS.With about 500,000 lbs of 100% beef patties processed per day.

You won’t believe what happens to this burger before it ever makes it to your mouth.

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Delivery: Each truckload of beef contains approximately 40,000 lbs. The material comes in large cardboard boxes with liners that contain approximately 2,000 lbs of material.

Preparation: The product is transfered up into large mixers where it’s chilled down using CO2 to get it down to a temperature of approximately 28-30 degrees Fahrenheit, which is the perfect temperature for forming hamburger patties.

To Begin: Freshly ground beef comes to the initial grinder and then it gets ready to be transferred up into the initial blender.

Freezing: Right out of the forming machine, this product is about 32 degrees and needs to be frozen, so it’s run through a large impingement freezer, which will take roughly 2 minutes and it will take the product from about 32 degrees Fahrenheit down to 0 degrees Fahrenheit in that period of time.

Sanitation: There is a cleaning crew that comes in and cleans every night and the USDA inspector comes in and inspects the plant on a daily basis.

Quality Checks: Lopez performs its own quality checks, a hundred per hour. From the footbath at the front door to the metal detector that automatically spits out suspicious patties, even hourly taste tests.

ON AN ANGUS STEER, THERE’S A LOT OF MEAT AND A LOT OF PLACES TO GET IT.McDonald’s says its burgers are made of Angus ground beef, which is the lowest grade cut.

McDonalds is presenting slaughterhouse scraps as gourmet fare.

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2609 cows a day are turned into burgers. That’s 952,285 cows per year. And that’s just in the United States.

And one hamburger patty does not necessarily come from one cow. Think about that. You’re eating bits of hundreds of cows in every burger.

AT A SLAUGHTERHOUSE, IT TAKES 25 MINUTES TO TURN A STEER INTO STEAK.The cattle are supposed to be dead before they get to the stations, but too often they aren’t.

They die piece by piece.

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Numbers: 155 million cattle, hogs, horses and sheep are slaughtered each year.

Second-legger: A job that entails cutting hocks off carcasses as they whirl past at a rate of 309 an hour.

On a bad day: Dozens of animals reach stations clearly alive and conscious. Some would survive as far as the tail cutter, the belly ripper, the hide puller.

Cattle: They blink. They make noises. The head moves, the eyes are wide and looking around.

Repercussions: A few plants have been forced to halt production for a few hours because of alleged animal cruelty, but such sanctions are rare.

Action: The government took no action against a Texas beef company that was cited 22 times in 1998 for violations that included chopping hooves off live cattle.

Consciousness: Science is blurring the distinction between the mental processes of humans and lower animals, discovering, for example, that even the lowly rat may dream.

OBVIOUSLY, MCDONALD’S SHOULD STOP SELLING MEAT ALTOGETHER. But there are things that were suggested that they can do immediately to reduce suffering for countless animals.

McDonald’s refused to consider any of these steps.

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Transportation: Require improved standards for transportation. Animals raised for McDonald’s food are handled so roughly during transport that every year, millions suffer broken bones and millions more die from the heat or cold.

Death: Require improved standards for slaughter. To date, McDonald’s has not even attempted to require its slaughterhouses to meet federal minimum standards for slaughter of cows, which state that 100 percent of animals should be fully stunned before their throats are slit.

Training: McDonald’s training video tells slaughterhouse workers that it’s OK if five cows in every 100 can be conscious while they are skinned and dismembered.

Options: Offer a veggie burger at all U.S. McDonald’s restaurants.

The company: continues to lie to consumers in its correspondence and its website, and is knowingly violating the only federal humane standards that exist.


You are what you eat.

HUNGRY?

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IT’S THE MOST FAMOUS BURGER IN THE WORLD FOR A REASON. The joyous combination of two all beef patties, special cause, lettuce, cheese, pickles, onions, on a sesame seed bun.

You are what you eat.

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Big Mac