Machine cut are classified as "hand cut". McDonalds, like most restaurants from the 40's to the 60's hand peeled their potatoes to remove the skin and rotten pieces, then they ran them through the cutting machine which was hand operated. . Today no one does that because it's too time consuming so restaurants have sold the notion of "natural Cut" fries being a good thing. It's just a scam to benefit themselves. McDonalds like many places used a process called "par boiling" their fries where they cooked them twice. This keeps them from getting brown spots and cuts down the final frying time, plus they stay crispy on the outside and soft on the inside. McDonalds would have as many as 15 par boiled fry baskets ready for frying at any time. At the end of the day they threw away the unused portions.
Each store had a machine like this