In February 2012, I received a special souvenir during a visit to the U.S. Army Natick Soldier Research, Engineering and Development Center: Menu 16’s Rib-Shaped, Barbecue Flavor Pork Patty, an MRE (Meal, Ready to Eat). Military rations are designed to last up to three years in moderate temperatures, so despite its age, I felt it was still safe to eat. Finally, inspired by a fast-food-themed event, I decided to open it. The occasion called for tasting this now-vintage meal, which had been lingering behind my desk.
First Impressions of the “Rib” Patty
After snipping open the package, a caramel-brown patty with faux “bones” tumbled onto my plate. The yellowish-orange meat juice that accompanied it wasn’t exactly appealing. Slicing a bite with a knife and fork, I found it smoky and porky, with a hint of metallic aftertaste, likely due to the preservatives. Combined with the included “wheat snack bread” and a packet of barbecue sauce, it almost resembled a McRib sandwich. A few onion slices and pickles could have completed the imitation.
Fast Food Meets Combat Rations
Given the popularity of the McRib among consumers, it’s easy to see why the U.S. military might want to create a similar treat for soldiers. The Natick food technologists, responsible for designing combat rations, may have drawn some inspiration from fast food chains. McDonald’s, an iconic American brand, could have influenced the Army’s take on making field-ready barbecue pork.
The McRib: Born Out of Necessity
The McRib debuted in the late 1970s when McDonald’s was facing competition from Burger King and Wendy’s. Meanwhile, health guidelines suggested people reduce red meat consumption, putting pressure on McDonald’s burger-focused menu. Although the company had already introduced the Filet-O-Fish to appeal to non-burger lovers, pork, particularly barbecued, presented a new opportunity. The challenge was making barbecue portable and affordable for fast food.
The Secret Technique of Restructured Meat
The creation of the McRib came down to restructured meat—a processing method the Army had developed in the 1960s to reduce food waste. This involved grinding meat trimmings and turning them into versatile, boneless patties. After years of experimentation, Natick scientists perfected a way to turn leftover meat scraps into portion-controlled, affordable food items. By 1981, this restructured meat became a staple in MREs, providing essential nutrition in easy-to-cook packages.
Military Innovations Enter the Fast Food World
The fast food industry saw an opportunity in the Army’s restructured meat technology. When Natick’s collaborators began sharing these techniques, fast-food chains saw potential in creating new items that were affordable and easy to prepare. McDonald’s embraced this innovation, creating the McRib with pork trimmings formed into rib-like patties. Although not made from whole cuts of meat, the restructured pork fit well with McDonald’s drive for efficiency and customer appeal.
Introducing Chicken McNuggets
Restructured meat wasn’t limited to pork. Around the same time, McDonald’s also introduced Chicken McNuggets. With their popularity soaring, the demand for boneless chicken quickly outpaced supply. Keystone Foods, McDonald’s meat supplier, used a similar restructured technique to meet demand, adding modified cornstarch for thickness. This method was so successful that other fast-food giants, like KFC and Popeyes, followed suit, launching boneless chicken products.
The Chef Behind the McNugget and McRib
To make these products more appealing to the public, McDonald’s hired Rene Arend, a European-trained chef, to lead the development of new menu items. Although he initially resisted working for a fast-food chain, Arend eventually joined McDonald’s and created the now-famous McNuggets and McRib. His culinary expertise helped bring these restructured meat items into the mainstream, adding unique flavors and shapes that made them iconic fast-food items.
Marketing a Controversial Product
The introduction of restructured meat in fast food raised eyebrows as the public became more health-conscious in the early 2000s. Yet, McDonald’s tackled skepticism with clever marketing. By embracing its unconventional nature and adding a playful, nostalgic touch, McDonald’s launched a “farewell tour” for the McRib, sparking a cult-like following. Ironically, efforts to “retire” the sandwich only increased demand, creating an aura of exclusivity around the McRib.
Conclusion: The Military’s Influence on Our Fast Food
What started as an effort to stretch the military’s food budget ultimately transformed the fast food industry. The Army’s restructured meat techniques not only provided soldiers with nutritious, durable meals but also paved the way for popular fast-food items like the McRib and Chicken McNuggets. This intersection of military necessity and consumer appeal shows just how deeply American innovation can shape even the simplest aspects of daily life—right down to the drive-through.
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