If you’ve ever been to In-N-Out Burger, you probably fell in love with it after the first bite. The toasted sponge bread, the fresh-never-frozen patty, the grilled onions, and the secret sauce make it anything but average. Fans have long called the chain the “it” fast food restaurant, which isn’t a surprise. Since it opened in 1948, it’s built a cult following that other burger joints could only wish to reach. These people manage to do this without any fancy ads or marketing, and they don’t have any locations east of Texas. They only do business in six states: California, Nevada, Arizona, Oregon, Utah, and Texas. But that hasn’t stopped foodies all over the world from loving them.
A lot of people talk about the chain’s not-so-secret menu (Animal Style fries, anyone?), but there may be some things that even the biggest fans don’t know about their favorite burger place. Find out some interesting facts about In-N-Out Burgers below, but be careful—you’ll want a Double Double afterward.
The irresistible burgers and famous fries at In-N-Out have amassed a cult-like following over the decades. With over 350 locations across the western United States, In-N-Out has secured its spot as a fast-food staple. But what truly sets this chain apart is its commitment to quality ingredients and a streamlined menu.
At the heart of In-N-Out’s appeal are the fresh, juicy burgers. So where exactly does the burger giant source the beef for its sandwiches that customers can’t seem to get enough of?
Vertically Integrated Supply Chain
For most of its history, In-N-Out has produced its own meat in company-owned facilities. This allows them to maintain complete control over the production process from start to finish. The chain has a long-standing policy of using only fresh, never frozen beef. All In-N-Out restaurants are supplied by production facilities in California and Texas. This vertically integrated supply chain is unique in the fast food industry and enables excellent oversight of quality and food safety.
Relationships with Local Ranchers
While In-N-Out owns their processing plants, they do not actually raise cattle themselves. Instead, they maintain close relationships with carefully selected beef suppliers in California and Texas These ranchers must meet stringent standards for humane animal treatment, environmental sustainability, and responsible use of antibiotics and hormones In-N-Out prides itself on supporting local family farms and has partnered with some providers for over 20 years.
Angus and Grass-Fed Options
Most of In-N-Out’s beef comes from grain-finished cattle, though they do offer grass-fed patties in some locations. Their newest burger addition, the Angus Beef Patty, is made from 100% American Angus cattle. Providing this Angus option catered to customers’ growing demand for premium beef. However, In-N-Out remains committed to serving their classic, freshly ground chuck patties that so many fans have come to know and love.
Strict Specifications
All the beef In-N-Out uses, whether for their standard burgers or specialty offerings, must meet their strict specifications. Suppliers work closely with the company’s Quality Systems Department to ensure criteria are met for marbling, color, fat content, weight, and more. In-N-Out also regularly audits ranches and processing facilities to guarantee food safety protocols are followed.
Minimal Processing
Once cattle are harvested, In-N-Out uses proprietary minimal processing methods. Beef trimmings are ground once, gently formed into patties, and flash-frozen. There are no fillers, binders, or preservatives added during this process. The simplicity of their patties highlights the fresh, wholesome beef flavor. Patties are shipped frozen to restaurants, where they are thawed overnight and cooked on the grill to order.
Food Safety Vigilance
In-N-Out has an extensive food safety program to validate that all beef meets their rigorous standards. Suppliers must comply with the company’s microbiological testing procedures and facilities are subject to frequent audits. In-N-Out helped develop the Global Food Safety Initiative certification program their suppliers follow. They even created a one-of-a-kind smartphone app so inspectors can easily access documents during audits.
Regional Focus
Despite their large footprint, In-N-Out remains devoted to their regional supply chain. All burgers are made exclusively with American beef, with most coming from California and Texas. In fact, In-N-Out turned down the chance to open restaurants in Australia because they would have to import beef and compromise their standards. They prefer to keep their supply chain close rather than sacrifice quality.
Family-Run Values
Since Harry and Esther Snyder first opened In-N-Out in 1948, it has remained a family-run company. Leadership adheres to their founders’ commitment to quality and community support. Associates even celebrate “Founding Family Day” each February in honor of Harry and Esther’s wedding anniversary. This family influence reinforces In-N-Out’s dedication to values like freshness, customer service, and employee appreciation.
So the next time you take a bite of an In-N-Out burger, you can rest assured knowing exactly where that delicious beef comes from. Their vertically integrated local supply chain, long-term rancher relationships, exacting standards, and family-run spirit combine to deliver an unmatched burger experience for customers. In-N-Out’s devoted following is proof of their success crafting burgers fans just can’t resist.
Their president died in a plane crash
These days, we all know Lynsi Snyder, the billionaire In-N-Out heiress, as the companys president. But before Lynsi took the helm, her uncle, Rich Snyder bore the title.
In 1976, after founder Harry Snyder died, his son Rich was named as president of the growing burger chain, KCET reports. At 24 years old, it was quite a responsibility, but the young man had been doing the companys books for almost a decade at that point. Under Richs leadership, In-N-Out saw success, expanding from 18 to 80 locations by 1992. Bob Meserve, Harrys nephew, remembered, “Rich was shrewder as a business person. Harry was old school and Richard was new school. Rich had vision. He knew what he wanted to accomplish.”
Rich didnt get that chance though — on December 15, 1993 he was killed when his private jet crashed during descent into a field near the John Wayne Airport in Orange County. He was just 41 years old.
Their beef got an F
In-N-Out has always been committed to using 100 percent fresh beef thats free of additives, preservatives, and fillers. But what about antibiotics? A 2018 report that ranked 25 different burger chains on their policies relating to antibiotic use in their beef gave In-N-Out a big, fat “F.”
Why the failing grade? In 2016, amidst pressure from environmental, animal welfare, and consumer groups, In-N-Out released a statement saying, “Our company is committed to beef that is not raised with antibiotics important to human medicine and weve asked our suppliers to accelerate their progress toward establishing antibiotic alternatives.” At that time, however, no timeline was provided for this change. Now, two years later, that lack of change earned them that failing grade. “In-N-Out Burger publicly announced in 2016 that it intended to source beef raised without medically important antibiotics,” the report states. “Despite requests to do so, the company has yet to follow through with a time-bound commitment or provide any updates on its progress.”
In case youre wondering, Shake Shack and BurgerFi were the only chains to receive “A” grades for “sourcing beef raised without antibiotics.”
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 ).
Where is in-N-Out meat made?
For most of its history, In-N-Out has produced its own meat in company-owned facilities. The chain has a policy of using only fresh meat, and all of its stores are supplied by its California manufacturing operations located in Baldwin Park.
Does in-N-Out have a beef chuck?
That’s because In-N-Out makes no compromises on quality. According to a 2018 “Forbes” interview with Lynsi Snyder, In-N-Out’s president (and Harry Snyder’s granddaughter), In-N-Out grinds its own beef chuck for its hamburger patties, which are shipped fresh to locations daily. And the quality control starts before the patties are even formed.
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.