The Hamburgler, Grimmace, McMayor, and the Gang

[OZZIE4DUKE]

McDonald's relationship with the pork industry goes back to the McRib's conception. In 1972, Roger Mandingo, a University of Nebraska professor, received a grant from the National Pork Producer's council to develop a technology that bound small "umarketable parts of the animal" into a formation that looked more appetizing. In other words, he figured out how to mold tripe, heart or stomach bits into something that looked like a choice cut of meat. Let's say, the ribs.


http://shine.yahoo.com/shine-food/why-d ... 00671.html
I think I'll not take advantage of my $1.50 McRib coupon I got in the mail recently. Hey, Oz, you interested?
Yeah, Ozzie; you could wash it down with a Bud Light! ;)

I like McRibs. I'll take the coupon I don't like Bud Light; it has no taste!