As an iconic West Coast burger chain, In-N-Out has earned a cult following for its simple, fresh burgers made from high-quality ingredients. But one question has long captivated its loyal fans: where exactly does In-N-Out get the beef for those tasty burgers?
I decided to dig into the details of In-N-Out’s beef supply chain and trace the origins of their signature patties. Here’s an inside look at where this favorite fast food chain sources its beef.
Sourced From California’s Largest Cattle Farm
In-N-Out procures most of its beef from Harris Ranch, the largest cattle farm and beef processor in California. Harris Ranch raises herd of around 150,000 cattle in California’s Central Valley and operates a USDA beef processing plant.
As In-N-Out’s primary beef supplier Harris Ranch plays a key role in producing the fresh beef used in In-N-Out’s patties accounting for an estimated 80% of their beef.
Located just hours from In-N-Out’s patty-making facilities and distribution centers in Baldwin Park, Harris Ranch offers the advantage of proximity to reduce transportation miles. This localized beef supply chain supports In-N-Out’s commitment to serve the freshest burgers possible.
Vertically Integrated Supply Chain
In-N-Out utilizes a vertically integrated model for sourcing its beef and other ingredients. This means the company exerts direct control over the production and supply chain rather than relying on third-party suppliers.
Key elements of In-N-Out’s vertical integration include:
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Cattle Sourcing: In-N-Out sources cattle directly from Harris Ranch instead of purchasing commodity beef. This gives them control over breed, genetics, and cattle raising practices.
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Patty Production: In-N-Out employs in-house butchers to hand-cut beef delivered from Harris Ranch. Patties are produced at In-N-Out’s three patty-making facilities in California and Texas.
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Distribution: In-N-Out uses its own fleet of trucks to distribute freshly made patties daily from production facilities to all restaurants. No freezing or long-term cold storage.
This degree of supply chain control is unique for a fast food chain and allows In-N-Out to maintain quality standards from farm to finished burger.
Minimal Use of Antibiotics
In-N-Out has faced scrutiny over antibiotic use in their beef supply, particularly in cattle raised by Harris Ranch.
In 2016, a coalition of over 50 consumer and environmental groups criticized In-N-Out for sourcing beef raised with routine antibiotics. This led the company to issue a new commitment to work with suppliers to “eliminate the routine use of antibiotics important to human medicine”.
However, follow-up reports in 2018 gave In-N-Out an “F” grade for lack of documented progress on their commitment. The chain still lags behind competitors like Shake Shack and BurgerFi that serve beef raised without any antibiotics.
While In-N-Out hasn’t completely eliminated antibiotics, they maintain that no additives or preservatives are ever added to their beef. Their patties are produced from raw beef with only salt added.
Emphasis on Humane Treatment
In-N-Out has faced scrutiny over animal welfare practices at Harris Ranch, including a temporary closure of their slaughterhouse in 2012 due to mistreatment of cattle.
In response, In-N-Out has asserted commitment to humane livestock handling, issuing statements that they will conduct internal audits of Harris Ranch. However, the company has not made an explicit policy to source beef from providers that are certified humane.
While not perfect, In-N-Out does exercise more supply chain control than most chains to improve animal welfare. Their use of in-house butchers provides oversight into ethically processing cattle into beef for their burgers.
Climate Impact of Localized Supply Chain
Beef production is carbon-intensive, but In-N-Out’s localized supply chain helps minimize their climate impact.
Sourcing beef from Harris Ranch just a few hours from their patty plants cuts down on transportation emissions relative to national chains that source commodity beef from across the country.
Studies have also found In-N-Out’s vertically integrated supply chain to be more efficient than competitors in terms of greenhouse gas emissions per pound of beef. Their control from farm to restaurant increases resource efficiency.
The Takeaway: Quality Control From Pasture to Patty
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Direct sourcing relationship with Harris Ranch provides access to locally raised cattle.
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In-house butchers and patty-making facilities allow oversight into processing raw beef.
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Company-owned distribution fleet delivers fresh patties daily to all locations.
While there is room for improvement in reducing antibiotic use and ensuring humane treatment, In-N-Out’s control over their supply chain allows unparalleled quality and freshness for a fast food burger. That tasty In-N-Out beef is never frozen and typically spends just days traveling from pasture to patty.
So the next time you sink your teeth into an In-N-Out burger, you can appreciate the localized, vertically integrated supply chain that delivers exceptionally fresh, never-frozen beef. No national chain can quite stack up to the quality of beef In-N-Out accomplishes through their control from pasture to patty.
The History of In N Out Burgers.
FAQ
Where does In-N-Out get there meat from?
Where does in and out burgers get their meat from?
Does In-N-Out use factory farming?
Where does McDonald’s get their beef?
Does in-N-Out use frozen beef?
For In-N-Out, it’s about keeping things simple — especially the beef. Just like some of its esteemed peers, In-N-Out refuses to use frozen beef, and in 2016 announced that it would begin moving towards using beef raised without antibiotics (via The Guardian ).
Who owns in-N-Out Burger?
The co-founder of In-N-Out Burger, Snyder opened In-N-Out’s first location in Baldwin Park, CA, in 1948 with three items on the menu: burgers, fries and shakes. Almost 70 years later, In-N-Out’s business model remains almost as simple, with its operations aligned to match. Snyder’s focus at In-N-Out was on quality, cleanliness and service.
How are burgers made at in-N-Out?
At the In-n-Out distribution facilities, they grind the meat themselves using whole chucks (from cattles chosen just for In-N-Out) that have each been inspected. They also take the time to remove any bones themselves before they form the burger patties.
Is in-N-Out a good place to eat?
In-N-Out is already well known for prizing ingredient quality in its food, but Snyder’s book revealed that that commitment to quality goes much deeper than you might expect. For starters, all of the food at In-N-Out is delivered fresh and never ever microwaved or frozen. (In fact, In-N-Out restaurants don’t even own microwaves or freezers).
