Reverting possible vandalism by 198.150.25.196 to version by MrSchimpf. Report False Positive? Thanks, ClueBot NG. (4318913) (Bot)
Okumaya devam et...
← Previous revision | Revision as of 18:42, 29 April 2024 |
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| [[File:Hackfleisch-1.jpg|thumb|right|Ground beef]] | [[File:Hackfleisch-1.jpg|thumb|right|Ground beef]] |
 | In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the [[United States]], beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a [[United States Department of Agriculture|USDA]]-inspected plant.<ref group=note>These rules only apply to meat being sold across state lines. In the U.S., much ground beef is produced at local grocery stores and is not sold across state lines. In these cases, the laws of the local state apply; state laws may have different requirements.</ref> In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The allowable amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular ground beef may contain up to 15% fat while the special "Tatar" for ''[[steak tartare]]'' may contain less than 5% fat. Both hamburger and ground beef can have added seasoning, [[phosphate]], extenders, or binders added, but no additional water is permitted. Ground beef is often marketed in a range of different fat contents to match the preferences of customers. |
| HI IM BOB | |
| In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the [[United States]], beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a [[United States Department of Agriculture|USDA]]-inspected plant.<ref group=note>These rules only apply to meat being sold across state lines. In the U.S., much ground beef is produced at local grocery stores and is not sold across state lines. In these cases, the laws of the local state apply; state laws may have different requirements.</ref> In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The allowable amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular ground beef may contain up to 15% fat while the special "Tatar" for ''[[steak tartare]]'' may contain less than 5% fat. Both hamburger and ground beef can have added seasoning, [[phosphate]], extenders, or binders added, but no additional water is permitted. Ground beef is often marketed in a range of different fat contents to match the preferences of customers. |
| Ground beef is generally made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used.<ref>{{cite web|url=http://www.fsis.usda.gov/wps/portal...paration/ground-beef-and-food-safety/CT_Index |title=Ground Beef and Food Safety |website=Fsis.usda.gov |publisher=[[United States Department of Agriculture]]|date=August 6, 2013 |access-date=November 11, 2015}}</ref> | Ground beef is generally made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used.<ref>{{cite web|url=http://www.fsis.usda.gov/wps/portal...paration/ground-beef-and-food-safety/CT_Index |title=Ground Beef and Food Safety |website=Fsis.usda.gov |publisher=[[United States Department of Agriculture]]|date=August 6, 2013 |access-date=November 11, 2015}}</ref> |
Okumaya devam et...