Monday, May 26, 2008
I've Often Wondered...
When fast food places boast about 100% beef, that is as opposed to what, exactly? Is somebody out there cutting their ground beef with sawdust to make it last longer?
No, there isn't a "percent better than that," but there really shouldn't be any percents worse than that out there, either. There's good beef and bad beef, but we're all presuming that no matter where we go, we are at least getting beef. Shouldn't "100% beef" be less a selling point and more a bare minimum starting point we should be able to take for granted? Kind of like "We won't stab you at the register when you order" or "100% strychnine-free"? I wasn't nervous about the percentage until you brought it up, guys.