McDonald's boosts value menu and bigger burgers as beef costs rise

Rising beef costs are forcing McDonald’s to do something more complicated than simply cut prices. The chain is trying to keep customers feeling like they are getting a deal while pushing bigger, beefier sandwiches that protect the business when hamburger economics get tighter.

On April 2, McDonald’s said it would expand its McValue menu starting April 21 with at least 10 items priced under $3, plus a $4 breakfast meal deal and lunch and dinner meal deals starting at $5 and $6. The under-$3 lineup includes the McChicken, McDouble, 4-Piece Chicken McNuggets, small Fries and a medium Soft Drink. Alyssa Buetikofer, McDonald’s USA chief marketing and customer experience officer, said the company was making it easier for customers to get the value they are looking for, while Scott Rodrick, OPNAD chair, said the next evolution of McValue builds on what fans already love.

That value reset is running alongside a bigger-burger push. McDonald’s launched the Big Arch in the United States on March 3 for a limited time, after testing it in Europe and Canada and making it a permanent menu item in the United Kingdom. The sandwich has two quarter-pound patties, three slices of white cheddar and Big Arch Sauce, and McDonald’s says it is its biggest and boldest burger yet. The company said the exact U.S. price was not finalized and that local restaurants would set pricing, a reminder that franchise operators are still making the day-to-day call on what customers see at the register.

The strategy makes sense in a beef market that has turned less forgiving. In March, U.S. ground beef for hamburgers averaged about $6.70 a pound, roughly 12% higher than a year earlier. The USDA has projected beef prices could rise more than 10% in 2026 and possibly as much as 18%, with historically tight cattle supplies keeping pressure on the category. The U.S. herd is at its smallest size in 75 years. Chris Kempczinski said late last year that inflation was sticky and beef costs remained well above historical norms.

For crew members and managers, the hidden math shows up in the way McDonald’s defines value at the counter. Value is no longer just the lowest sticker price. It is the promise that a customer can still walk away with a burger that feels substantial, while the chain keeps its margins intact. That is why McDonald’s keeps leaning on core items, which it says make up about 65% of systemwide sales, and why its Best Burger push matters so much. Better preparation, fresher ingredients, softer toasted buns and more melted cheese are not just kitchen tweaks. They are part of a larger effort to sell more burger for the money without letting beef inflation eat the whole menu.