small carcassGround Beef


 

  • Ground Beef Patties and Beef Burgers

    Ground Beef Patties and Beef Burgers

    NAMP #1136

    Technical Description - Burgers/Steakettes are prepared from ground beef, plus water, a filler (binder) sweetening agent, flavour enhancer, salt, spice and seasonings. Shaped into a specific form and mass. The minimum protein level will be at least 13% with the meat protein level being at least 11.5%.

    Beef patties contain fresh boneless beef with optional seasoning and no fillers or binding agents.

    Beef burgers contain fresh boneless beef with seasoning and filler or binding agents which are optional. Burgers may also be manufactured using mechanically separated beef as part of the beef blend.

    Source-ground patties and burgers contain fresh beef trimmings from a particular primal (e.g., chuck or sirloin).


    Cooking Methods
    Grilling
    Sauté/Pan Fry
    Roasting

    Applications
    Hamburgers


  • Beef Sausage

    Beef Sausage

    NAMP n/a

    Technical Description – Beef sausage is made from fresh boneless beef or fresh mechanically separated beef, or any combination of the two. Specifications call for a minimum total protein of 9.0 % with a minimum meat protein of 7.5% and a maximum non-meat contribution of 1.5 % when sold as a raw meat product.

    Ready-to-eat sausage (e.g., salami, wiener, frankfurter, pepperoni, liver sausage, bologna, mortadella) is prepared from boneless meat or meat byproduct or mechanically separated meat or any combination of the two. If the ready-to-eat sausage is cooked, then partially defatted beef is allowed.


    Cooking Methods
    Grilling
    Sauté/Pan Fry
    Roasting
    Braising/Simmering

    Applications
    Pasta
    Hot Dogs
    Breakfast
    Dinner


Hip
Sirloin
Loin
Rib
Chuck
Flank
Plate
Brisket