McDonald’s has responded to allegations that the company uses “lower-grade pork products” to make its seasonal McRib sandwiches, as argued by the plaintiffs in a class-action lawsuit filed against McDonald’s last month.
“This lawsuit distorts the facts and many of the claims are inaccurate,” a spokesperson for McDonald’s USA wrote in an emailed statement obtained by Nexstar. “Food quality and safety are at the heart of everything we do — that’s why we’re committed to using real, quality ingredients across our entire menu. Our fan-favorite McRib sandwich is made with 100% pork sourced from farmers and suppliers across the U.S. We’ve always been transparent about our ingredients so guests can make the right choice for them.”
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The lawsuit, filed on Dec. 3 in an Illinois district court, argues that the name of the “McRib” sandwich misleads customers into believing they’re eating pork rib meat, and accuses McDonald’s of using ground “pork shoulder, heart, tripe and scalded stomach” instead.
“The name ‘McRib’ is a deliberate sleight of hand,” reads a portion of the lawsuit. “By including the word ‘Rib’ in the name of the sandwich, McDonald’s knowingly markets the sandwich in a way that deceives reasonable consumers, who reasonably (but mistakenly) believe that a product named the ‘McRib’ will include at least some meaningful quantity of actual pork rib meat, which commands a premium price on the market.”
McDonald’s, on its website, describes its McRib patty as “seasoned boneless pork dipped in a tangy BBQ sauce,” and lists its ingredients as “Pork, Water, Salt, Dextrose, Rosemary Extract.” The company has also claimed there are no hearts, tripe or scalded stomach used in the production of the McRib or any other McDonald’s item.
A representative for McDonald’s did not immediately respond to questions about which specific pork cuts are used to make the McRib.
The McRib first debuted as a test item in Kansas City, Kansas, in 1981. The sandwich, which gained a cult following over the decades, is now a limited-time offering, usually returning to the menus in select regions in the colder months, or sporadically by demand.
“We advise customers to check their local restaurants for more information on availability in their area,” a representative for McDonald’s previously told Nexstar.
