[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2006]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR319.15]



[Page 308-309]

 

                  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



[[Page 309]]



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 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]