Here’s the Dark Truth about the McDonald’s McRib “The fake shape is held together with meat glue” and “The ingredient list reads like a chemistry experiment”

Here’s the Dark Truth about the McDonald’s McRib

“The fake shape is held together with meat glue” and “The ingredient list reads like a chemistry experiment”

“McRib. Ever wonder why the McRib keeps disappearing and coming back? It’s not because McDonald’s is creating demand.… pic.twitter.com/UuTu5d7E7K

— Wall Street Apes (@WallStreetApes) May 12, 2025

“McRib. Ever wonder why the McRib keeps disappearing and coming back? It’s not because McDonald’s is creating demand. The truth is it only returns when pork prices drop low enough. It’s the boomerang of fast food. You throw it away, but it keeps coming back. What are you eating? Not actual ribs. It’s ground pork shoulder and trimmings pressed into a rib shape. It’s like ordering ribs and getting a cardboard cutout with wheels. The fake shape is held together with meat glue.

Yes, meat glue is real and not what you want to think about while eating. The ingredient list reads like a chemistry experiment. It once contained azotic carbonamide, used in yoga mats and shoe soles. When your sandwich shares ingredients with yoga equipment, you’re getting more flexibility than you bargained for. McDonald’s removed this chemical, but what else lurks in that patty? The sauce hides the meat’s true flavor with high fructose corn syrup and preservatives, those grill marks painted on with caramel coloring. About as authentic as a three dollar bill, the McRib contains 70% more sodium than claimed and stays fresh unnaturally long.

It’s the vampire of fast food refusing to age naturally. These patties sit in warming trays for hours. They’ve been there so long they should be paying rent. The McRib might make you think twice about McDonald’s meat offerings, but it’s just the tip of the iceberg when it comes to fast food secrets. If the McRib is this questionable, just imagine what lurks behind the breaded coating of other menu items.”

Can this even be considered food? A McDonald’s worker decides to reveal how a McRib is made.

Can this even be considered food? A McDonald’s worker decides to reveal how a McRib is made. pic.twitter.com/02A2LjKnIf

— Mr PitBull (@MrPitbull07) May 12, 2025

• The McRib is the “vampire” of fast food, fooling you with fake grill marks and a sauce that masks the truth. You might be craving ribs, but what you’re really getting? Not even close. – The Common Voice
• The thought of eating anything at McDonalds makes me ill. Now that we are talking more and more about is in certain foods, it’s impossible to ever think of it the same again. – Julie M
• Yuck I can’t believe people eat this shit when there is no nutritional value in any of there foods America is surely the most unhealthiest country besides lazy I’m from a state of cows & grew up knowing there was a slaughter house well that disappeared They say they moved well they did but having only one just isn’t enough for how much beef they sell out there by the way Where’s the beef Remember that slogan yeah I just don’t see the cattle like I used to when I was a little girl so I don’t know what the hell you people are eating – kaykay
• You think McDonalds is bad – A Chick-fila-a Market Salad. Count the ingredients. Romaine lettuce, green cabbage, green and red leaf lettuce, chicken (boneless, skinless chicken breast containing up to 17% solution of water, seasoning [yeast extract, onion powder, sea salt, garlic powder, sugar, salt, corn maltodextrin, gum arabic, natural flavor, lemon juice concentrate, vinegar solids], chicken flavor [chicken breast meat, chicken stock, salt, maltodextrin], modified corn starch, dried vinegar, apple cider vinegar, water, soybean oil, sugar, cane molasses, salt, spices, chicken fat, dehydrated onion, yeast extract, corn maltodextrin, lemon peel, dehydrated garlic, red bell pepper, paprika, parsley, xanthan gum, natural flavor [including smoke] and calcium disodium EDTA [to protect quality], high oleic canola oil with dimethylpolysiloxane added to reduce foaming), apples (fresh apples, calcium ascorbate [a blend of calcium and Vitamin C to maintain freshness and color]), strawberries, blueberries, blue cheese (milk, cultures, salt, rennet, cellulose [to prevent caking], Penicillium Roqueforti and natamycin, potato starch [to prevent caking], enzymes), granola (toasted oats [whole rolled oats, soybean oil, honey], soybean oil, sugar, honey, glycerated raisins [raisins, sunflower oil, glycerin], golden seedless raisins [raisins, sulfur dioxide {added for freshness}], glycerated cranberries [cranberries, sugar, glycerin, citric acid, safflower oil], pecans, almonds, walnuts, corn syrup, brown sugar, molasses, salt, natural flavors), almonds (almonds, sea salt) – Pete Petrik
• Haven’t eaten fast food in years and when I did it was maybe once or twice a year. Everyone who’s eaten my cooking agrees there’s nothing better. I scratch cook, source locally from farmers as much as possible. They get bacon, eggs, fresh fruit/veg daily, no cereal ever. – Jewels

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