McDonald's Is Cooking Up Fresh Beef Options, Continues to Revamp Menu

McDonald’s is taking customer feedback and running with it. The quick service restaurant has decided to continue transforming its menu, maintaining focus on implementing fresh-never-frozen ingredients. Part of the revamp: phasing out its Signature Crafted burgers in favor of fresh beef options for the Quarter Pounder.

According to Nation’s Restaurant News, “Since Steve Easterbrook became CEO at McDonald’s in early 2015, McDonald’s has made several moves to improve its menu.”

Indeed, McDonald’s has been changing its ingredient sources in favor of fresh, sustainable options. This latest menu alteration announcement follows close on the heels of a recent claim from McDonald’s regarding their efforts to source 100% cage-free eggs in all restaurants by 2025.

In a comment from Tim Powell, a senior restaurant analyst, to Nation’s Restaurant News, Powell stated that, while customization was trending five years ago, today’s consumers want transparency; they want to know what’s in their food. Powell said that it makes sense for McDonald’s to cut the Signature line, reduce stock keeping units for franchisees and follow through on providing fresher food to customers.

A fast-food giant with about 14,000 restaurants in the U.S. alone, McDonald’s is setting itself on course to compete with other franchises that are taking strides towards fresh sourcing.

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