Dissecting the Big Mac

[farmgirl]

There are other foods that could take the place of avocado. And still manage a healthy profit. In fact, I get “free” fat from the butcher - they throw it in the garbage, so I get them to give it to me for free.

Sadly you would not be allowed to use any of that free butcher’s fat in a commercial kitchen, at least in the US.

[Fiorella]

Actually, the fat is free because of the nutritionist scare, as in the warning against “unhealthy saturated animal fat”. Restaurants, like McDonalds, used to use beef tallow and pork lard, until the “expert” nutritionists warned that they should not. And the restaurants also faced strong political lobbying…like from this guy:

The fat is “free”, because everybody has been told to stay away from it. If nutritionists manage to convince that “filet mignon is unhealthy”, the butchers would be throwing out the tenderloin as well.

[farmgirl]

I was speaking more of the germaphobia aspect of basically anything not sealed or certified in some way as to quality control. Anything without the required certifications would not be allowed to be used in a commercial kitchen. I get that you are happy to capitalize on the “unhealthy fat” scare by getting all you want of this “bad” stuff from the butcher, for free.

[Fiorella]

I was speaking more of the germaphobia aspect of basically anything not sealed or certified in some way as to quality control.

Ah…yes! I’m totally with you on that!

Unfortunately, the fat is treated like garbage right at the start of the food chain process.