Questions about “ground meat” or “hamburger” have always been in the top five food topics of calls to the USDA’s Meat and Poultry Hotline. Here are the most frequently asked questions and information about why ground beef requires careful handling.
What’s the difference between “hamburger” and “ground beef”?
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.
