[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.15]

[Page 298-299]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
 
                      Subpart B--Raw Meat Products
 
Sec. 319.15  Miscellaneous beef products.


    (a) Chopped beef, ground beef. ``Chopped Beef'' or ``Ground Beef'' 
shall consist of chopped fresh and/or frozen beef with or without 
seasoning and without the addition of beef fat as such, shall not 
contain more than 30 percent fat, and shall not contain added water, 
phosphates, binders, or extenders. When beef cheek meat (trimmed beef 
cheeks) is used in the preparation of chopped or ground beef, the amount 
of such cheek meat shall be limited to 25 percent; and if in excess of 
natural proportions, its presence shall be declared on the label, in the 
ingredient statement required by Sec. 317.2 of this subchapter, if any, 
and otherwise contiguous to the name of the product.
    (b) Hamburger. ``Hamburger'' shall consist of chopped fresh and/or 
frozen beef with or without the addition of beef fat as such and/or 
seasoning, shall not contain more than 30 percent fat, and shall not 
contain added water, phosphates, binders, or extenders. Beef cheek meat 
(trimmed beef cheeks) may be used in the preparation of hamburger only 
in accordance with the conditions prescribed in paragraph (a) of this 
section.
    (c) Beef patties. ``Beef Patties'' shall consist of chopped fresh 
and/or frozen beef with or without the addition of beef fat as such and/
or seasonings. Binders or extenders, Mechanically Separated (Species) 
used in accordance with Sec. 319.6, and/or partially defatted beef fatty 
tissue may be used without added water or with added water only in 
amounts such that the product characteristics are essentially that of a 
meat pattie.
    (d) Fabricated steak. Fabricated beef steaks, veal steaks, beef and 
veal steaks, or veal and beef steaks, and similar products, such as 
those labeled ``Beef Steak, Chopped, Shaped, Frozen,'' ``Minute Steak, 
Formed, Wafer Sliced, Frozen,'' ``Veal Steaks, Beef Added, Chopped--
Molded--Cubed--Frozen, Hydrolyzed Plant Protein, and Flavoring'' shall 
be prepared by comminuting and forming the product from fresh and/or 
frozen meat, with or without added fat, of the species indicated on the 
label. Such products shall not contain more than 30 percent fat and 
shall not contain added water or extenders. Transglutaminase enzyme at 
levels of up to 65 ppm may be used as a binder. Beef cheek meat (trimmed 
beef cheeks) may be used in the preparation of fabricated beef steaks 
only in accordance with the conditions prescribed in paragraph (a) of 
this section.
    (e) Partially defatted beef fatty tissue. ``Partially Defatted Beef 
Fatty Tissue'' is a beef byproduct derived from the

[[Page 299]]

low temperature rendering (not exceeding 120  deg.F.) of fresh beef 
fatty tissue. Such product shall have a pinkish color and a fresh odor 
and appearance.

[35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973; 43 
FR 26424, June 20, 1978; 47 FR 10784, Mar. 12, 1982; 47 FR 28257, June 
29, 1982; 66 FR 54916, Oct. 31, 2001]