Who else loathes this Wendy's commercial? I mean it makes no f*ing sense! It's like saying "if your desk was taller wouldn't your TV set throw a bbq picnic?" What?
If hamburghers were meant to be frozen...
- Thread starter Argo
- Start date
Thanks corrected. I hate this ad so much I flip the channel before they get to the end of commercial.
The King commercials are pretty annoying as well.
I don't really get it.
how does Wendy's get their hamburgers if the meat is never frozen? I've never seen a heard of cows in the back of my local Wendy's.
how does Wendy's get their hamburgers if the meat is never frozen? I've never seen a heard of cows in the back of my local Wendy's.
Refridgerated meat lasts about 4-5 days. I'm assuming Wendy's have worked out an effective supply system where meat will be delievered and used within that time frame instead of weeks or months like the frozen meat.
Isn't there a rule that all raw meat that travels has to be flash frozen and then it can thaw out and move on. Or is that just food coming into the country? I think I remember this rule because I wanted to know what was so special about sushi outside of the US and this was their explanation.
Anubis
No Lifer
Well it could just be refrigerated, however it doesn?t stay fresh nearly as long, and the logistics of supplying all their chains with non frozen meat daily just seem impossible
I think they are not telling the truth
The hamburgers arrive at Wendy's in frozen form. The commercial is saying that these hamburgers are not meant to be frozen, so you should buy as many as you can so that they would be unfrozen and eaten.
Mega corps are not stupid enough to tell an outright lie through their commercials.
A quick googling shows:
Not at all. Refrigerated and frozen are vastly different things. McDonalds, Burger King and most other fat food joints get pre-made DEEP frozen (Sub-zero, not just under 32 degrees) that they make their burgers out of from central commissaries. Wendy;s buys its ground beef from local suppliers, and never freezes it. This makes a very big taste difference. Freezing ruptures cell walls and causes texture and taste changes. Deep freezing does even more of this.
I know this becasue I have spent more than 3 decades in the restaurant business.
Is that article from before the early 20th century, when flash freezing was around? Because otherwise the bolded stuff is inaccurate.
BoomerD
No Lifer
- Feb 26, 2006
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Ever wonder why chicken at the grocery store can be labeled as "Fresh" instead of frozen, yet it's rock hard and cold as ice?
From the USDA:
"FRESH POULTRY:
In August, 1995 USDA/FSIS published a rule attempting to modify the definition of "fresh" to refer to poultry whose internal temperature has never been below 26 °F. That rule said poultry whose internal temperature is between 26 °F and 0 °F cannot be called "fresh" but must be called "hard-chilled" or "previously hard chilled." In January, 1996 the final rule was published in the Federal Register. However, Congress did not appropriate money for enforcing the rule. On August 8, 1996, Congress asked FSIS to revise the final rule. FSIS has now amended the poultry product inspection regulations to prohibit the use of the term "fresh" on the labeling of raw poultry products whose internal temperature has ever been below 26 °F. Also, labels of raw poultry products whose temperature has ever been below 26 °F, but above 0 °F, will not be required to bear any specific, descriptive labeling terms, including "hard chilled" or "previously hard chilled." To be in compliance with the revised rule, raw poultry products that are labeled as "fresh" but have ever had an internal temperature below 26 °F will have to have the "fresh" designation deleted or removed from labeling on the package. The final rule also sets a temperature tolerance for raw poultry products. The temperature of individual packages of raw poultry products labeled "fresh" can vary as much as 1°F below 26 °F within inspected establishments or 2 °F below 26 °F in commerce. This revised final rule appeared in the December 17, 1996, Federal Register and became effective 1 year later ? December 17, 1997. "
It's because the chicken producers like Tyson and Foster Farms put immense political pressure on the entire process...so that their frozen chicken can be called "Fresh" to get the customers who don't want "frozen" chicken...
For me, if it's below 32F and rock-hard, it's fucking frozen.
From the USDA:
"FRESH POULTRY:
In August, 1995 USDA/FSIS published a rule attempting to modify the definition of "fresh" to refer to poultry whose internal temperature has never been below 26 °F. That rule said poultry whose internal temperature is between 26 °F and 0 °F cannot be called "fresh" but must be called "hard-chilled" or "previously hard chilled." In January, 1996 the final rule was published in the Federal Register. However, Congress did not appropriate money for enforcing the rule. On August 8, 1996, Congress asked FSIS to revise the final rule. FSIS has now amended the poultry product inspection regulations to prohibit the use of the term "fresh" on the labeling of raw poultry products whose internal temperature has ever been below 26 °F. Also, labels of raw poultry products whose temperature has ever been below 26 °F, but above 0 °F, will not be required to bear any specific, descriptive labeling terms, including "hard chilled" or "previously hard chilled." To be in compliance with the revised rule, raw poultry products that are labeled as "fresh" but have ever had an internal temperature below 26 °F will have to have the "fresh" designation deleted or removed from labeling on the package. The final rule also sets a temperature tolerance for raw poultry products. The temperature of individual packages of raw poultry products labeled "fresh" can vary as much as 1°F below 26 °F within inspected establishments or 2 °F below 26 °F in commerce. This revised final rule appeared in the December 17, 1996, Federal Register and became effective 1 year later ? December 17, 1997. "
It's because the chicken producers like Tyson and Foster Farms put immense political pressure on the entire process...so that their frozen chicken can be called "Fresh" to get the customers who don't want "frozen" chicken...
For me, if it's below 32F and rock-hard, it's fucking frozen.
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