Cage-free Eggs and Butter for McDonald’s McMuffin

McDonald’s announces that it will fully transition to cage-free eggs for its nearly 16,000 restaurants in the U.S. and Canada over the next 10 years. In addition, McDonald’s announces that will use real butter for its muffins, instead of liquid margarine.

“Our customers are increasingly interested in knowing more about their food and where it comes from,” said McDonald’s USA President Mike Andres, according to a press release. “Our decision to source only cage-free eggs reinforces the focus we place on food quality and our menu to meet and exceed our customers’ expectations.”
Marion Gross, senior vice president and Chief Supply Chain Officer of McDonald’s North America, sais that the company is working with farmers and suppliers to advance environmentally and socially conscious practices for the animals in our supply chain.
“This is a bold move and we’re confident in our ability to provide a quality, safe, and consistent supply”, Marion Gross continues.
On an annual basis, McDonald’s USA purchases approximately two billion eggs and McDonald’s Canada purchases 120 million eggs to serve on its breakfast menus, which includes popular breakfast sandwiches, such as the Egg McMuffin and Egg White Delight. Since 2011, McDonald’s USA has been purchasing more than 13 million cage-free eggs annually.
“Animal welfare has always been important to us and our customers,” added Gross. “Today’s announcement is another big milestone building on our work with industry experts and suppliers to improve the treatment of animals.”
In addition, McDonald’s USA introduced the Artisan Grilled Chicken patty, seasoned with simple, everyday ingredients and introduced a new contemporary salad blend of romaine, baby spinach and baby kale.
McDonald’s is also moving from liquid margarine to real butter on English muffins, biscuits and bagels on the breakfast menu and has introduced a new Buttermilk Crispy Chicken, which uses real buttermilk in the breading. McDonald’s Canada introduced a salad leaf blend, including baby kale, in its three chef-inspired contemporary salads in May 2015.

In August, McDonald’s announced that it would be serving breakfast all day at every one of its 14,000 restaurants in the U.S.A starting with October 6.