I think there’s some wiggle room on “bottom tier,” but yeah, it’s down there somewhere. I dont think KFC is worse, not in my experience. but regardless of this, the meat is real in the UK (at least) and across Europe (at most).
Your individual tastes are subjective. I was arguing that the quality difference of a mcdonalds burger and a restaurant burger is not as big a chasm as OP made out. I’ve worked in plenty of restaurants, and many buy their burgers from the same suppliers that fast food places buy from. It’s the same meat in a different setting. In fact, I used to order food for a whitbread chain restaurant and a greene king chain restaurant, and a lot of it came from the same manufacturers. But people would swear by the quality of the more upmarket whitbread restaurant over the cheaper greene king one.
Your individual tastes are subjective. I was arguing that the quality difference of a mcdonalds burger and a restaurant burger is not as big a chasm as OP made out.
I agree that they are basically the same meat from the same cows, but in my opinion there is still a big quality difference due mainly to preparation. A McDonald’s beef patty is too thin, too homogeneous, and overcooked. The lack of flavour is the result of optimizing for cooking speed.
If you are willing to wait 5-15 minutes for your burger to be cooked you can achieve dramatically better results from the same cow.
If every business has to keep to certain food standards, then McDonalds will still be bottom tier as they are in every other region. But the quality is still higher because every other business is too.
I’m from Europe, and this doesn’t match my experience. McDonald’s is bottom tier fast food. Probably KFC is worse, but that’s about it.
In general, to me it always seemed like Americans value fast food and chain restaurants way higher than Europeans.
I think there’s some wiggle room on “bottom tier,” but yeah, it’s down there somewhere. I dont think KFC is worse, not in my experience. but regardless of this, the meat is real in the UK (at least) and across Europe (at most).
Your individual tastes are subjective. I was arguing that the quality difference of a mcdonalds burger and a restaurant burger is not as big a chasm as OP made out. I’ve worked in plenty of restaurants, and many buy their burgers from the same suppliers that fast food places buy from. It’s the same meat in a different setting. In fact, I used to order food for a whitbread chain restaurant and a greene king chain restaurant, and a lot of it came from the same manufacturers. But people would swear by the quality of the more upmarket whitbread restaurant over the cheaper greene king one.
I agree that they are basically the same meat from the same cows, but in my opinion there is still a big quality difference due mainly to preparation. A McDonald’s beef patty is too thin, too homogeneous, and overcooked. The lack of flavour is the result of optimizing for cooking speed.
If you are willing to wait 5-15 minutes for your burger to be cooked you can achieve dramatically better results from the same cow.
Doesn’t help that the meat is real when the patty is 2mm thick. McD is so shit it’s ridiculous.
If every business has to keep to certain food standards, then McDonalds will still be bottom tier as they are in every other region. But the quality is still higher because every other business is too.