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The USDA's Meat and Poultry Hot line provided us with questions and answers concerning ground meat and hamburger. The questions have always been in the top five food topics of calls to the Meat and Poultry Hot line. Some of the most frequently asked questions include:
What’s the difference between hamburger and ground beef9
Beef fat may be added to hamburger but not ground beef, if the meat is ground and packaged at a USDA inspected plant. A maximum of 30 percent fat by weight is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. They must be labeled in accordance with Federal Standards and Labeling Policy and marked with a USDA inspected label.
Most ground beef is ground and packaged in local stores rather than in food processing plants under USDA inspection. Even so, the Federal labeling laws on fat content apply.
Is ground beef inspected and graded?
All meat transported and sold in interstate commerce must be federally inspected. The larger cuts are usually shipped to local stores where it is gfound. The Food Safety and Inspection Service carries out USDA’s responsibilities under the Federal Meat Inspection Act. These laws protect consumers .by assuring
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