What is the difference between hamburgers and ground beef?

With summer comes the time to share with family and friends outdoors and prepare barbecues with the best cuts of meat, but did you know that there is a difference between ground beef and hamburgers.

According to the Food Safety and Inspection Service (FSIS), one of the most frequent questions they receive about beef and poultry inquiries is the difference between hamburger and ground beef.

“Hamburger” and “ground beef”?

Beef fat can be added to hamburgers, while “ground beef” cannot, however, in both cases a maximum of 30% fat is allowed.

The FSIS explains that both hamburger and ground beef can have seasonings, but water, phosphates, diluents or binders cannot be added.

Labeling of meat food products must comply with the Federal Meat Inspection Act (FMIA) and meat inspection labeling regulations and policies, FSIS advises.

What type of meat is used for hamburgers and ground beef?

Ground beef is made from less tender and less popular cuts of meat, trimmings from more tender cuts can also be used. Grinding tenderizes meat and fat, reduces dryness and improves flavor.

Relationship between processed meats and health

Processed meat is considered any meat to which some ingredient has been added to improve the flavor and preserve the food, such as seasoning, smoking, marinating, fermenting or curing.

Processed meats typically contain pork, beef, other red meats, poultry, offal, or meat byproducts such as blood.

The World Health Organization warned about the convenience of limiting the consumption of processed meats due to their health risks.

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