The Atlantic:
Each year, the McRib makes a brief visit to Earth. Its arrival elicits reactions ranging from horror to awe. And for good reason: this would-be rib sandwich is really a restructured pork patty pressed into the rough shape of a slab of ribs, its slathering of barbecue sauce acting as camouflage as much as coating. “Pork” is a generous term.
I haven’t had a McRib in twenty years and after reading this, I’ve got a good reason to keep that streak alive.
If you follow down into the core source talking about it over there, the McRib is made of “pork trimmings” – plain old pork meat and fat, just bits too small to sell as cuts by themselves or use as stew meat.
It’s real pork, it’s just as nutritious as a pork chop or loin, and admirably saving the food from being waste.
(Not that there’s a damned thing wrong with tripe or heart, which are both delicious and nutritious foods eaten worldwide.)
Go over to any southern italian household and you’ll have some delicious tripe/heart/lung/liver stew 😉
That article is a huge pile of steaming psycho-babble crap.
I LOVE the MacRib! It’s DELICIOUS!
If I was aiming to eat a sugar and fat sandwich, I’d use better ingredients.
In Germany, it’s available all year around.
This is what this crap looks like before cooking at the restaurant. http://gawker.com/raw-mcrib-meat-looks-exactly-how-youd-expect-raw-mcrib-1463002891?utm_campaign=socialflow_gawker_facebook&utm_source=gawker_facebook&utm_medium=socialflow
Looks like cardboard. I can’t remember the last time I ate at Mickey D’s, and I don’t think I’ll go again.