Virginia Administrative Code
Title 2 - AGRICULTURE
Agency 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES
Chapter 590 - RULES AND REGULATIONS PERTAINING TO TOLERANCES AND PROHIBITIONS APPLICABLE TO GROUND BEEF
Section 2VAC5-590-10 - Ground beef

Universal Citation: 2 VA Admin Code 5-590-10

Current through Register Vol. 41, No. 3, September 23, 2024

A. Chopped beef, ground beef, hamburger shall consist of chopped fresh or frozen beef, with or without seasoning, and with or without the addition of beef fat as such. It shall contain no more than 30% fat, and shall not contain added water, binders, or extenders. When beef cheek meat (trimmed beef cheeks) is used in the preparation of chopped or ground beef, the amount of cheek meat shall be limited to 25%. If in excess of natural proportions, its presence shall be declared on the label.

B. Beef patties shall consist of chopped fresh or frozen beef, with or without the addition of beef fat as such or seasonings. Binders or extenders or partially defatted beef fatty tissue may be used, without added water or with added water, only in amounts such that the product's characteristics are essentially that of a meat patty. When seasoning, water, binders, or extenders or partially defatted beef fatty tissue are used, their presence shall be declared on the label by their common or usual name in descending order of predominance. Beef patties shall contain no more than 30% fat.

C. Fabricated beef steaks, veal steaks, beef and veal steaks, or veal and beef steaks, and similar products such as those labeled "beef steak, chopped, shaped, frozen," "minute steak, formed, wafer sliced, frozen," "veal steaks, beef added, chopped-molded-cubed-frozen, hydrolized plant protein, and flavoring" shall be prepared by comminuting and forming the product from fresh or frozen meat, with or without added fat, of the species indicated on the label. These products shall contain no more than 30% fat, and shall not contain added water, binders, or extenders. Beef cheek meat (trimmed beef cheeks) may be used in the preparation of fabricated beef steaks only in accordance with the conditions prescribed in subsection A of 2VAC5-590-20.

Statutory Authority

§§ 3.2-5101 and 3.2-5121 of the Code of Virginia.

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