
So, as I'm studying for my international business test (tomorrow.. yes, I did procrastinate a bit), I came across a paragraph that said:
"When McDonald's decided to open its first restaurant in Moscow, it found that to serve food and drink indistinguishable from that served in McDonald's restaurants elsewhere, it had to vertically integrate backward to supply its own needs. The quality of Russian-grown potatoes and meat was too poor. Thus, to protect the quality of its product, McDonald's set up its own dairy farms, cattle ranches, vegetable plots, and food processing plants within Russia. (Hill, 2009)"
Okay, so two questions arise:
1) What quality?????
"To protect the quality of its product"!!! Just from a quick skim through Google search there is no direct answer as to what grade of meat McDonald's beef is, but I've read a couple of articles stating it is Grade D meat--
the lowest edible quality of meat. Grade D meat is ONE grade above the meat used in cat food. Another website that the USDA doesn't grade meat based on letters, but based on "Prime (top of the line), Utility, Cutter, and the lowest is Canned.(snopes.com)" One person on a Q&A website said, "My friend worked in a meat packing plant in Pennsylvania that packed for McDonalds, and in every twenty five pound box they packed they had to put fifteen pounds of fat, so fat and probably soy filler is in there along with enough beef so that the government will let them tell the public its all beef.(city-data.com)"
Either way, we know we aren't getting the "good stuff" (I know that because there is no straight answer for the meat quality in McDonald's burgers, and the company says "It's a secret ingredient/recipe" is enough to tell you not to eat the food), so does McDonald's really think they are fooling anyone?
2) How bad is the quality of potatoes and meat in Russia that McDonald's didn't even find it acceptable??????
Anyways, should get back to studying.
Reference:
Hill, C. W. (2009). National Differences in Political Economy. Global Business Today Sixth Edition (6th edition ed., pp. 79-80). New York: McGraw-Hill.