<P> The company utilizes a vertical integration model for its raw ingredients, procuring and manufacturing much of its food supplies in - house . The company does not utilize freezers in its operations, shipping food daily to its stores from its facilities . Instead of a broad menu like other competitors, In - N - Out has become known for its "secret menu", or unadvertised variations of its burgers that are based on customer preferences, such as the popular "Animal Style ." </P> <P> All burgers consist of zero (in the case of a' grilled cheese') or more 2 oz (57 g) beef patties cooked to "medium - well", and served on a toasted bun . The standard style of burger includes tomato, hand - leafed lettuce and "spread", a sauce similar to Thousand Island dressing . </P> <P> 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 . With its expansion into Texas, the restaurant opened its first production plant outside of California in a suburb of Dallas in order to increase its geographic footprint . By keeping the manufacturing process in house, the chain is able to maintain strict quality control standards . </P> <P> Beginning in March 2016 the company announced that it would move forward to sourcing its beef from cows that have not been treated with antibiotics . The chain did not announce a timeframe for the switch, but that it would move forward at an expedited pace . Part of the reason for the switch was that California passed a series of laws to ban the use of antibiotics in non-medical, prophylactic treatments . Additionally, several groups of consumer advocacy NGOs, led by CalPIRG, had been pressuring a number of restaurant chains to stop using meat raised with low - dose antibiotics . </P>

Where does in n out get their beef