While the real meat McRib Sandwich is set to return to McDonald’s menus throughout the USA on November 1, two days later the fast food chain will commence conducting an operations test of the McPlant, a plant-based burger, for a limited time in eight select restaurants in Texas, Iowa, Louisiana and California.
The McPlant (pictured above) features a meat substitute patty co-developed with the El Segundo, California-headquartered Beyond Meat company. Exclusive to McDonald’s, it is made from plant-based ingredients including peas, rice and potatoes. The patty is served on a sesame seed bun with tomato, lettuce, pickles, onions, mayonnaise, ketchup, mustard and a slice of American cheese.
Earlier this year the McPlant was introduced on a test basis outside the United States in countries including Sweden, Denmark, the Netherlands, Austria and the United Kingdom.
Meanwhile, the clock is ticking for the turn of the ironic McRib Sandwich (pictured below) in a little more than two weeks’ time. Served on a homestyle bun, the product initially debuted 40 years ago featuring seasoned a boneless pork patty slathered in BBQ sauce and topped with slivered onions and tart dill pickles.
“In the 80s, the masterminds behind McDonald’s food innovation had a truly unique idea: a tasty sandwich that could be enjoyed during the colder seasons,” said Mike Bullington, senior archives manager at the world’s leading QSR chain. “Whether you’re a McRib loyalist or first timer, there is no denying that the McRib is one of the most iconic sandwiches of the last four decades and we have thousands of e-mails and tweets from fans to prove it.”
The McRib started as a regional favorite following its 1981 debut in Kansas City, Kansas, and launched into international fandom when it was paired with the promotion of a major motion picture, along with innovations like the McRib Jr. It has since become an international hit that has appeared in Germany, New Zealand and France.
