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Is ground beef inspected and graded?Īll meat transported and sold in interstate commerce must be federally inspected. If products in retail stores were found to contain more than 30% fat, they would be considered "misbranded" under Federal law. Most states and cities set standards for store-packaged ground beef which, by law, cannot be less than Federal standards. The labeling of meat food products must comply with the Federal Meat Inspection Act (FMIA) and the meat inspection regulations and labeling policies. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. What's the difference between "hamburger" and "ground beef"?īeef fat may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Here are the most frequently asked questions and information about why ground beef requires careful handling. Questions about "ground meat" or "hamburger" have always been in the top five food topics of calls to the USDA's Meat and Poultry Hotline.
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