As some of you have probably noticed, today McDonalds released their latest in their series of “Our food. Your Questions. Today’s featured non other than the McRib.
There were several videos, and I have placed them all in this post so you can easily track them down.
Growing up on a farm that included pork production, we know where the McRib really comes from. McDonalds provides an overview of how the McRib came to be.
Video 1 : Where does the McRib Come From
We often are asked about why the McRib isn’t year round. McDonalds offers up their take in
Video 2 : Why is the McRib seasonal?
We have heard outrageous claims in the past of what the McRib is made of, some of which are scraps of meat, unicorns, or kangaroos. McDonalds takes us to Lopez Foods in Oklahoma City to see what makes up the McRib and how does it get that famous rib shape. (Guess our invite got lost in the mail).
Video 3: What are McRibs made of?
Finally, on the official page for this round of the “Our Foods. Your Questions.”, an image of the ingredient break-down is offered.
What do you think of the videos? Does this answer your questions about the McRib (well, other than the why in the world aren’t they in the Pacific Northwest and the New England States this year questions.)
6 in two weeks…still alive…just saying.
It looks as this is going to be the second year in New York without the McRib. Last year, they had the overpriced wings and this year they have the dried out mozzarella sticks. Same on NY region for no McRibs
Same thing with the SF Bay area, no McRibs two years running and there isn’t even an excuse for it this time (they did not get those mozzarella sticks or any other competing seasonal item.)
I thought that there WAS unicorn in the McRib. That what made it truly magical.
There were McRibs in Fairfield California last year, but none so far. A McDonalds in Benicia told me they would be getting them this year, but didn’t know when.