You could not produce anything like a McRib using those techniques. The unique thing you get with the McRib is the same unique thing you get with the McNugget. That chewy, smooth, almost but not quite rubbery texture is a triumph of modern food processing. The article writer is correct on that front, the McRib and McNugget are restructured meats. You can’t achieve it by just cooking an actual piece of muscle meat, it needs to be assembled and cooked and pressed from many parts of the animal, more like scrapple or headcheese or something.
