The History of the McRib Sandwich

The McRib, a unique fast-food item by McDonald's, was created through a collaboration between an animal scientist and a gourmet chef. Initially developed as a beef alternative, the McRib's restructured meat innovation allowed for cost-effective production. Despite its fluctuating availability due to market and cost factors, the McRib became a cultural icon, partly due to strategic marketing and cross-promotions. McDonald's also made significant ethical changes in pork sourcing, enhancing its reputation.

What is the McRib often compared to due to its elusive nature?

• A fast food phoenix

• A fast food white whale

• A fast food unicorn

• A fast food mystery

Why did McDonald's seek a beef alternative in the 1970s?

• To cater to vegetarian customers

• To reduce costs

• Because of health concerns about red meat

• Due to a shortage of beef

Who was responsible for creating the restructured meat used in the McRib?

• Chef Rene Arend

• The National Pork Producers Council

• Ray Kroc

• Roger Mandingo

What was the McRib's shape designed to resemble?

• A hamburger

• A pork chop

• A rack of ribs

• A chicken nugget

Who was the gourmet chef involved in the McRib's creation?

• Gordon Ramsay

• Wolfgang Puck

• Jamie Oliver

• Rene Arend

What was the public's initial reaction to the McRib?

• Widespread protests

• Tepid applause

• Immediate popularity

• Complete rejection

What was one reason for the McRib's intermittent availability?

• Seasonal ingredients

• Fluctuating pork prices

• Limited marketing budget

• Health regulations

What was a significant factor in the McRib's marketing success?

• Its health benefits

• Its low price

• Its unique taste

• Its limited availability

How did McDonald's capitalize on the Flintstones movie release?

• By changing their logo

• By cross-promoting with themed merchandise

• By creating a new burger

• By offering discounts

What ethical change did McDonald's make regarding pork sourcing in 2012?

• Stopped using gestation crates

• Started sourcing locally

• Began using organic pork

• Reduced pork purchases