In-N-Out is a burger chain known for its simple (and secret) menu, popular enough to win even praise from celebrity cooks such as Gordon Ramsay and Anthony Burdein. There is no doubt about how to prepare Chuck beef beef, they are part of the recipe of the fast food restaurant for success. However, the cost of this success fell under the eyes of the public, which can be very insightful when it comes to the quality of the ingredients.
In 2012, In-N-Out cuts the beef supplier’s connections operated by Central Valley Meat Company, which was closed by the US Department of Agriculture after being exposed to cattle abuse, which led to a massive reminder of meat. In-N-Out switched to another supplier with another dispute on his hands. In 2016, numerous environmental and food protectors wrote a coalition statement criticizing the use of In-N-Out beef treated with antibiotics, opening a wider conversation about food safety ethics.
In-N-Out responded to concerns by making further commitments to promote beef suppliers to move away from the use of antibiotics, specifying a certain opposition to antibiotics important for humane medicine (through Reuters). It is unclear whether remarkable progress has been made or not. In 2018, members of the Consumer Reports, the Public Interest Research Group (PIRG) and the Advance Council of Natural Resources, among other consumer advocacy networks, released a report on the quality of beef and the use of antibiotics. Beef Patties of Shake Shack won a high mark of “A” for using meat without antibiotics while in-n-out beef received “F.”
Read more: What type of steak uses McDonald’s for your breakfast sandwiches?
Beef with antibiotic -treated cattle in fast food
Cows in a row indoors on a farm – Parilov/Shutherstock
Antibiotics are used to assist in the treatment of bacterial infections in humans and animals, and in livestock farms they can also be used to promote growth and reduce mortality through disease prevention. In agriculture of animals, these treatments are prescribed by a veterinarian and it is the responsibility of the farmer to ensure that there are no traces of the antibiotics left in the cow system before slaughter. The type of antibiotics also matters, as some of those used to treat diseases in cattle are the same types used to treat diseases in humans. The over -consumption of antibiotics through meat has caused fears about people developing antibiotic resistance – in other words, weakening the body’s ability to fight bacterial infections with medical prescription drugs.
The In-N-Out Beef Provider during the original letter for 2016 was the California-based Harris Ranch Beef Company, which was facing public control for its commercial agricultural practices in previous years and was involved in enmity with author and factory critics Michael Pollan. He faced the same criticism as many other major beef suppliers regarding sanitary conditions and animal treatment – factors that can affect the prevention and spread of bacterial infections and thus the use of antibiotics.
In the light of the low-quality contradictions of beef beef, Harris Ranch Beef Company (purchased from Central Valley Meat Company, former In-Nut Beef Provider, has published a 2019 statement. The quality of your beef on its website, the burger chain is adamant in avoiding fillers, additives and preservatives, but any mention of antibiotics (or absence) is absent.
Read the original ChowHound article.