hahaha. Naah far too much fresh meat for themCan take up to a year from slaughter to burger.
(
riverghost servicing your mum since,
Thu 19 Mar 2009, 11:49,
archived)
Wai!It's so bad that there is no flavour or smell what so ever.
Anything you taste is chemical additive. They're so strong in concentrate for that if you were to drop about twenty drops of each in an Olympic sized swimming pool after it circulated you have a big mac tasting and smelling pool!
EDIT: They don't treat their staff much better. Try Googling Macdonalds workers and unions and see what you get.
(Anything you taste is chemical additive. They're so strong in concentrate for that if you were to drop about twenty drops of each in an Olympic sized swimming pool after it circulated you have a big mac tasting and smelling pool!
EDIT: They don't treat their staff much better. Try Googling Macdonalds workers and unions and see what you get.
riverghost servicing your mum since,
Thu 19 Mar 2009, 11:53,
archived)
Easiest for the first part would be in Fast Food Nation (saves me searching)Second explains itself.
( riverghost servicing your mum since,
Thu 19 Mar 2009, 12:34,
archived)
so..i need to read a whole book and/or watch a movie? pfft, sounds like a lot of effort :/
(,
Thu 19 Mar 2009, 12:47,
archived)
It might do where you are, but not here in OzHere, max time from abattoir to your dinner burger is 3-6 months, depending on what freezing regime they use. We have done a couple of storage trials for Maccas where I work (not-so-secret Govt. organisation) and your frozen burgers are normally no more than 4 months of age, as after that, the fat oxidises and starts to go rancid, even at -80 degees Celsius.
(
Shazzoir Old enough to know better young enough not to care,
Thu 19 Mar 2009, 12:33,
archived)