Labelling of Beef Burgers/Patties

COMMON NAME COMPOSITIONAL 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%
"[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%
"Beef Patties"
  • fresh boneless beef
  • seasoning optional
  • filler not allowed
"Beef Burgers"
  • fresh boneless or fresh mechanically separated beef or both
  • filler optional

"Lean Beef Patties"

"Extra Lean Beef Patties"
  • same as "Beef Patties" above
  • maximum fat levels:
    lean - 10%
    extra lean - 7.5%

"Lean Beef Burgers"

"Extra Lean Beef Burgers"
  • same as "Beef Burgers" above
  • maximum fat levels:
    lean - 10%
    extra lean - 7.5%
"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%
"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%

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