User:Meteoritestrike/sandbox

  has two meanings. One meaning is a sandwich that is enclosed by a bun or two slices of bread and contains a filling of a cooked patty, usually condiments, like ketchup and perhaps, vegetables like lettuce, onions, tomatoes, and pickles. The cooked patty is a hamburger patty. In the United States, the second meaning is that of a standardized food used to form the Hamburger Patty. It is also known as "Hamburger."

Hamburger has a standard of identity or composition as defined by the United States Department of Agriculture (USDA) in Title 9 Code of Federal Regulations (CFR) 319.15(b). Hamburger (or Burger) is made from ground skeletal meat from beef. Beef fat and/or seasonings may be added. Hamburger shall not contain more than 30 percent fat, and shall not contain added water, phosphates, binders, or extenders.

Under the mandatory labeling rules of 9CFR 317.2(f), when commercially packaged hamburger contains two or more ingredients, an ingredients statement is required, for example, ingredients: beef, beef fat, and salt. Further, such a product shall not bear "All Beef," "Pure Beef," or "100% Beef" or similar claim(s) accorded for single-ingredient meat products per 9 CFR 317.8(b)(34).

Ground Beef (also known as, Chopped Beef) is similar to Hamburger but has its own USDA standard of identity and composition in 9 CFR 319.15(a). Ground Beef is made from chopped skeletal meat from beef. Seasonings may be added. Beef fat shall not be added. Ground Beef shall not contain more than 30 percent fat, and shall not contain added water, phosphates, binders, or extenders. Ground Beef may be labeled as "Hamburger."

Beef Patties has a USDA standard of identity and composition in 9 CFR 319.15(c). Beef patties are made from chopped fresh and/or frozen beef. Beef fat may be added. Seasonings may be used. Binders or extenders and added water may be used only in amounts such that the product characteristics are essentially that of a meat patty.

The binders and extenders contain an array of ingredients that include items like cereal flour (barley, corn, oats, rice, rye, and wheat), textured soy protein (isolated soy protein, soy flour, and soy protein concentrate), bread, carrageenan, dried milk, food starch modified. For more binders and extenders, refer to 9 CFR 424.21 for the substance chart or FSIS Directive 7120.1 "Safe and Suitable Ingredients Used in the Production of Meat, Poultry, and Egg Products."

Products labeled as "Beef Patties" are not labeled as hamburgers or ground beef because they most likely do not meet the standard of identity or composition for hamburger or ground beef. A beef patty should not be sold as a hamburger for commercial consumption because that is misleading.

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The difference between hamburger and ground beef - beef fat is permitted in hamburger but has to be declared in the ingredients statement. Ground beef does not permit the addition of beef fat.

The difference between hamburger and a beef patty - Hamburger shall not contain contain added water, phosphates, binders, or extenders unlike beef patties.

What is a beef patty? Anything edible is permitted in a beef patty as long as it is safe and suitable, provided the sole meat ingredient is sourced from beef and any meat byproduct is sourced from beef, provided it maintains the shape of a meat patty.

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