Text 4963, 86 rader
Skriven 2010-12-14 21:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: spleen 890
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 ML> Yeah, maybe that's because spleen is cheaper than shoulder meat.
 DD> No spleen in ground pork - it's sausage meat gray, not red.

So you think ground pork shouldn't have pig spleen, but it's okay
for ground beef to? Nah.

 ML> Strikes me that for 40c/lb I'd happily mix my own and be certain
 ML> there's no fennel in it.
 DD> Well. that's you. Me, for 40c/lb I'm not going to screw with it. Of
 DD> course, I don't care one way or the other about fennel in my Italian
 DD> sausage - unless they overload to the point it drowns out the other
 DD> flavours. 

I'd do quite a bit to avoid an upcharge of 40c/lb.

==

 ML> But here it's not only legal, it's encouraged. Whereas
 ML> grinding pig spleens (tasty though they are) in with
 ML> one's beef is neither.
 DD> Huh!? Since when? As long as they don't advertise it as pure beef - so

Since 1906 and possibly before.

 DD> what? Is there some arcane USDA regulation about it? Or perhaps some

Nothing arcane about hamburger having to be beef.

 DD> provincial regulation from somewhere not Illinois? Other than Jewish or
 DD> Islamic dietary strictures I don't see any violation of "law".

I know you'll take this as a bit of an insult, but you're beginning
to sound like Jamieson.

from 77 Ill. Adm. Code 750

 "Hamburger" means chopped beef with or without the
 addition of beef fat and/or seasoning and shall not
 contain more than 30 percent fat.

For the Feds, this is from the FSIS factsheet called
Meat Preparation, available at
http://www.fsis.usda.gov/factsheets/ground_beef_and_food_safety/index.asp

 Q. What's the difference between "hamburger" and "ground beef"?
 A. Beef fat may be added to "hamburger," but not "ground beef." 
 A maximum of 30% fat is allowed in either hamburger or ground 
 beef. Both hamburger and ground beef can have seasonings, but 
 no water, phosphates, extenders, or binders added. The labeling 
 of meat food products must comply with the Federal Meat 
 Inspection Act (FMIA) and the meat inspection regulations 
 and labeling policies.

 Most states and cities set standards for store-packaged ground 
 beef which, by law, cannot be less than Federal standards. If 
 products in retail stores were found to contain more than 30% 
 fat, they would be considered "misbranded" under Federal law. 

and

 Policy Memo 027
 June 15, 1981 
 To: Branch Chiefs 
 From: Robert G. Hibbert, Director MPSLD 
[M's note: this stands for Meat and Poultry Standards Labeling
Division of the Federal Food Safety and Inspection Service]
 Subject: Clarification of "Meat" Definition in Chopped Beef, 
 Ground Beef or Hamburger
 ISSUE: What ingredients, defined as meat in the regulations 
 (301.2 (tt)), may be utilized in preparing chopped beef, 
 ground beef or hamburger (319.15(a) and (b))?
 POLICY: Beef of skeletal origin, or from the diaphragm or 
 esophagus (weasand) may be used in the preparation of chopped 
 beef, ground beef or hamburger. Heart meat and tongue meat, 
 as organ meats, are not acceptable ingredients in chopped 
 beef, ground beef or hamburger.
 RATIONALE: Historically organ meats such as heart meat and 
 tongue meat have not been permitted as ingredients in 
 chopped beef, ground beef or hamburger. Heart meat and 
 tongue meat have never been considered as beef or permitted 
 to be declared as beef on labels and are not expected 
 ingredients in chopped beef, ground beef or hamburger.

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