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Post Info TOPIC: USDA Ingredient And Label Requirements For Ground Beef Manufactures


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USDA Ingredient And Label Requirements For Ground Beef Manufactures


This topic is an addition to the topic for Ground Sirloin as per our discussion "Ground Sirloin! A Hot Topic". I found this site:

(https://www.fs.fed.us/fire/contracting/food/ground_beef_strd.pdf) which is a chart as to what can be used in the making of primal grinds, ground beef, and other various ground beef products.



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RE: USDA Ingredient And Label Requirements For Ground Beef Manufactures


Coalcracker wrote:

This topic is an addition to the topic for Ground Sirloin as per our discussion "Ground Sirloin! A Hot Topic". I found this site:

(https://www.fs.fed.us/fire/contracting/food/ground_beef_strd.pdf) which is a chart as to what can be used in the making of primal grinds, ground beef, and other various ground beef products.


Interesting chart. Interesting that sometimes organ meat, head meat, cheeks, fillers, water binders, etc are allowed on certain things. 



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USDA Ingredient And Label Requirements For Ground Beef Manufactures


burgermeister i thought organs like heart were allowed in hamburger meat though but it had to state it on the label

here you see heart more in canned meat products like stagg chilli and bolognse beef sauce you can tell by the irony taste and soft texture.

i had beef chilli in a restaurant one described as homecooking knew it was canned hearts straight away



-- Edited by irishdude on Sunday 22nd of January 2017 11:07:27 PM

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RE: USDA Ingredient And Label Requirements For Ground Beef Manufactures


irishdude wrote:

burgermeister i thought organs like heart were allowed in hamburger meat though but it had to state it on the label

here you see heart more in canned meat products like stagg chilli and bolognse beef sauce you can tell by the irony taste and soft texture.

i had beef chilli in a restaurant one described as homecooking knew it was canned hearts straight away



-- Edited by irishdude on Sunday 22nd of January 2017 11:07:27 PM


 In my opinion, it's "wrong" to grind heart with regular beef muscles. I think all ground beef should only come from the hind and forequarters. No head meat of offal. Except unless a label clearly states exactly what's in it. "ground beef, with heart". OTOH, I don't mind hot dogs that only say "beef" on the label rather than "heart, testicle, lungs, tendons, udders". But when it comes to ground meat, I like to be 100% honest. 

 I have a can of "dynamite hot" chili in my cupboard. One ingredient is "beef". I never thought about that before. I don't mind if it's heart or any other offal as long as it tastes good. 



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RE: USDA Ingredient And Label Requirements For Ground Beef Manufactures


In the U.S. Cheek Meat can be used to make ground beef however at a limited ratio.  Beef cheek meat (trimmed meat from cheeks) is a popular and trendy entrée in many restaurants these days and is sometimes used in hamburger. Cheek meat is just like other beef because it comes from the muscle in the cheek (just as all beef comes from various muscles). 
          When used, the amount of cheek meat is limited to 25 percent of hamburger.  Why? Because cheek meat has a slightly different texture and when used at levels higher than 25 percent, it may create a product that has a different texture than what is commonly considered to be the texture of ground beef.

As far as Head Meat is concerned and according to chart, it doesn't have to be declared on the label. Possibly this rule has been changed but I can't find documentation of any changes. There is nothing wrong with head meat, at one plant I had the privilege to run we sold 40,000 pound loads of ground beef in 3 pound chubs to a chain in the Mid Atlantic area.



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RE: USDA Ingredient And Label Requirements For Ground Beef Manufactures


Coalcracker wrote:

In the U.S. Cheek Meat can be used to make ground beef however at a limited ratio.  Beef cheek meat (trimmed meat from cheeks) is a popular and trendy entrée in many restaurants these days and is sometimes used in hamburger. Cheek meat is just like other beef because it comes from the muscle in the cheek (just as all beef comes from various muscles). 
          When used, the amount of cheek meat is limited to 25 percent of hamburger.  Why? Because cheek meat has a slightly different texture and when used at levels higher than 25 percent, it may create a product that has a different texture than what is commonly considered to be the texture of ground beef.

As far as Head Meat is concerned and according to chart, it doesn't have to be declared on the label. Possibly this rule has been changed but I can't find documentation of any changes. There is nothing wrong with head meat, at one plant I had the privilege to run we sold 40,000 pound loads of ground beef in 3 pound chubs to a chain in the Mid Atlantic area.


 Not sure, but I think cheeks have a different& recognizable flavor. At least they do when you eat beef cheek tacos.



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USDA Ingredient And Label Requirements For Ground Beef Manufactures


Burgermesiter that may be true because mostly you taste fat when eating muscle which is why some burger mixologists if there is such a thing mix brisket fat into the burger say of 80% chuck 15% of round and 5 %of brisket to give a sweeter buttery taste due to brisket fat , or maybe thats just marketing
Ive always wondered about that what fat is different i know i started a thread on suet fat yrs ago so maybe thats what you are tasting the fat in the cheek and it tastes a certain way to you.

So maybe cheeks have a flavour profile also. i do know since I been cooking them last year half of the students didnt want to even eat them and so maybe perception of what they are or should taste like may be a factor.



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