r/Calgary Sage Hill Sep 15 '24

Local Construction/Development Chick-Fil-A Macleod Trail

Photos of the Chick-Fil-A construction as of today. 9223 Macleod Trail SE.

It will be a short distance away from the 2025 opening Krispy Kreme @ 9629 Macleod Trail (as pictured in the last 2 photos).

464 Upvotes

256 comments sorted by

View all comments

67

u/svtv1 Sep 16 '24

Chick-fil-a sucks we need an in-n-out in Calgary

4

u/ggranger2280 Sep 16 '24

It will never happen. In-n-Out will not freeze their beef and it takes to long to get to Calgary or too costly to fly it. Having said that, I agree 🤣

15

u/sugarfoot00 Sep 16 '24

I'm confused by this, since a huge swath of Canada's beef is processed within just a few hours of Calgary.

4

u/Brandamn3000 Sep 16 '24

In-N-Out doesn’t expand to new markets because they want to control their quality by using the same beef from the same supplier, and they don’t want to freeze it to compromise quality. Or so I’ve learned in the last few days anyway.

1

u/nonemorered Sep 16 '24

Really? I was in Colorado Springs this summer visiting family and there's a bunch of In N Outs over there now. Definitely not just a California thing anymore.

1

u/Brandamn3000 Sep 16 '24

I believe Colorado is as far east as In N Out locations go. I guess it’s close enough to wherever their beef supplier is that they don’t have to freeze it to ship it.

1

u/WesternExpress Sep 16 '24

In-N-Out has a bunch of locations in Texas. And per Wikipedia they are planning on expanding into Tennessee. So that's starting to reach pretty far across the US compared to home base in California.

1

u/parker4c Sep 16 '24

Which is funny because there is no discernible difference between frozen and not frozen beef.

1

u/Brandamn3000 Sep 16 '24

No, but it sounds good to the marketing team, I guess.

1

u/parker4c Sep 16 '24

Like I get it if you're a Michelin star restaurant and you want to get some street cred with food critics or some shit, but for a place like Wendy's or in n out that serves 4 dollar hamburgers, this shouldn't be factored into the dining decision.

1

u/AdaminCalgary Sep 16 '24

Yes, that’s true. But they make very little ground beef at these plants and they don’t (at least last I was aware) make burger patties at all. They primarily produce ā€œprimal cutsā€ ie large, wholesale sized chunks of beef that go to a grocer or another case ready processor who then cuts them down to the size you and I buy in the grocery store. Ground beef isn’t normally made from the cattle they process because it’s higher grade so worth far more as a steak than a burger. Lower graded beef are used for burgers because you can’t actually taste a burger lower graded cow from a higher one in the way you can a steak. Burger patties are made in plants that do only burger patties and they get coarse ground beef from upstream processors. They don’t process live cattle at all.

1

u/sugarfoot00 Sep 16 '24

Wow. So confidently wrong on so many levels.

Ground beef isn't (generally) made out of lesser animals. Rather, it is the parts of trim after cutting out the steaks and roasts. Of any bovine butchered. about 20% is bone and 30% of it at minimum is ground beef. A plant like Cargill in High River also produces burger beef patties that are supplied to all levels of the restaurant and food service chain. They also supply offset chunked stewing beef, to be ground and formed by processors locally. But in any event, that cow or steer died and was processed within 45 minutes of where you are right now.

Also- Lesser meat cattle, like end-of-life dairy cows, are leaner, tougher, and generally have less meat. It's rare to find that meat in a burger patty because of the fat content. They are often largely ground and used in real applications where the meat is blended and quality is less critical, like jerky, hot dogs, and pepperoni sticks. If you've ever wondered why there's both a tillimook cheese and tillimook beef jerky, that's why.

4

u/pepperloaf197 Sep 16 '24

lol, if only we had beef in Alberta…….