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Labelling of Beef Burgers/Patties

COMMON NAME	COMPOSITIONAL REQUIREMENTS	NUTRITION LABELLING REQUIREMENTS (in addition to normal labelling requirements)
*"[naming the fat level] Ground Beef Patties"** (i.e. patty shaped lean ground beef)	beef meat only other ingredients not allowed maximum fat levels: extra lean - 10% lean - 17% medium - 23% regular - 30%	Nutrition Facts table required
*"[naming the fat level] Ground Beef Burgers"** (i.e. burger shaped lean ground beef)	beef meat only other ingredients not allowed maximum fat levels: extra lean - 10% lean - 17% medium - 23% regular - 30%	Nutrition Facts table required
"Beef Patties"	fresh boneless beef seasoning optional filler not allowed	Nutrition Facts table required
"Beef Burgers"	fresh boneless or fresh mechanically separated beef or both filler optional	Nutrition Facts table required
"Lean Beef Patties" "Extra Lean Beef Patties"	same as "Beef Patties" above maximum fat levels: lean - 10% extra lean - 7.5%	Nutrition Facts table required
"Lean Beef Burgers" "Extra Lean Beef Burgers"	same as "Beef Burgers" above maximum fat levels: lean - 10% extra lean - 7.5%	Nutrition Facts table required
*"Beef Patties - made with/from [naming the fat level] ground beef"**	when patties or burgers are made solely from ground beef, the maximum fat levels are: extra lean - 10% lean - 17% medium - 23% regular - 30%	Nutrition Facts table required
*"Beef Burgers - made with/from [naming the fat level] ground beef"**	when patties or burgers are made solely from ground beef, the maximum fat levels are: extra lean - 10% lean - 17% medium - 23% regular - 30%	Nutrition Facts table required

* [naming the fat level] = "Extra Lean", "Lean", "Medium", or "Regular"
† Annex 1, Meat Inspection Regulations, 1990

For more information, please contact one of the offices of the CFIA Food Labelling Information Service