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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 USDA-inspected plant. [note 1] 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).
Ground beef: 0%: 4%: 26%: 15% ... [80] 8.99: 63.4: 62.9: 20.7: 0.16: 20.5: ... reducing saturated fat intake to less than 7% of total calories according to its ...
The 80/20 rule is a simple, flexible approach to eating that encourages balanced, nutritious eating 80% of the time and eater’s choice — or foods that may be less healthy — 20% of the time.
UGR-H&S modules have a minimum shelf life of 18 months at 80 °F (26.6 °C). [13] [14] ... Creamed ground beef, bacon, biscuit mix Peaches ... [20] UGRs are supplied ...
Ground meat in sausage making Ground beef in an industrial grinder. Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and ...
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The Quarter Pounder is a brand of hamburger introduced in 1971 by a Fremont, California franchisee of international fast food chain McDonald's and extended nationwide in 1973. . Its name refers to the beef patty having a precooked weight of approximately one quarter of a pound, originally portioned as four ounces (113.4 g) but increased to 4.25 oz (120 g) in 2015
For instance, in the wake of well-publicized health concerns associated with saturated fats in the 1980s, the fat content of United Kingdom beef, pork and lamb fell from 20–26 percent to 4–8 percent within a few decades, due to both selective breeding for leanness and changed methods of butchery. [9]