The Thawing Of McDonald's

Using fresh— never frozen— beef in its quarter pounders is just one part of a massive transformation the company is undergoing in the face of changing consumer tastes and competition. But it’s definitely the most complicated.

- Jonathan Ringen

A cryptic missive went out last spring to all 3.6 million people who follow McDonald’s on Twitter. The tweet read, simply: “ 100% Fresh Beef + John Goodman = ASMR(ish)” and included a link to a video. In the split screen clip, the Big Lebowski and Roseanne star stares into the camera and—somewhat unnervingly—whispers a carnal ode to the fast-food giant’s Quarter Pounder burger, accompanied by the sounds and visuals of an appetizing-looking patty sizzling on the grill. “Hey, you,” Goodman murmurs intently. “McDonald’s new fresh-beef Quarter Pounder is hotter and juicier. It’ll leave you speechless. I can almost feel that juice sizzling . . . . Oh baby, the melted cheese is hugging every corner of that grilled patty. . . . That cheese is so hot, so melty.” ¶ ASMR videos, named for autonomous sensory meridian response, typically star carefully primped young women tapping on objects and whispering into high-end microphones with the intent of creating a pleasant frisson in viewers, whereas this one featured a large man waxing near pornographically about a burger. But the spot was a viral hit, quickly racking up more than 3 million views. It was timed to the arrival—at every one of the restaurant chain’s 14,000 U.S. outposts—of fresh, never-frozen beef patties in its signature Quarter Pounder burgers, a change that execs say has been as seismic for the company as the introduction of all-day breakfast, in 2015, or even the drive-through window, which McDonald’s began experimenting with in 1975. (The new patty is also available in the chain’s more premium Signature Crafted Recipes line of burgers, but not yet in Big Macs or its basic ones.)