March 30, 2012 // Franchising.com // DUBLIN, Ohio - The beef at Wendy’s restaurants is nothing but pure, 100% North American beef, always fresh and never frozen.*
“We’re extremely proud of Wendy’s beef standards – 100% pure beef from North American raised cattle… no additives… no fillers… no preservatives… no flavor boosters,” said Emil Brolick, Wendy’s President and Chief Executive Officer. “We’ve never used what some are calling ‘pink slime’, because it doesn’t meet our high quality standards.
“Our beef is fresh, never frozen, and delivered throughout the week to every restaurant. We think this is why our hamburgers taste better and are juicier. It costs us more to serve fresh, pure beef, but we’re not willing to compromise our quality standards,” he added.
Wendy’s was founded in 1969 by Dave Thomas, whose favorite food was a fresh, made-to-order cheeseburger. The high quality beef and ingredient standards Thomas created are still in effect today at Wendy’s.
“Quality was our recipe in 1969, quality is our recipe today, and quality will be our recipe tomorrow,” Brolick said.
For more information about Wendy’s hamburgers and other products, visit www.wendys.com or www.aboutwendys.com.
*Served in Wendy’s restaurants in North America. Fresh beef in contiguous U.S. and Canada.
The Wendy’s Company (NASDAQ: WEN) is the world’s third-largest quick-service hamburger company. The Wendy’s system includes more than 6,500 franchise and Company restaurants in the U.S. and 27 countries and U.S. territories worldwide.
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The Wendy’s Company
Bob Bertini, 614-764-3327
Denny Lynch, 614-578-5500