NY Grown and Certified Ground Beef

Unless otherwise specified, ground beef may be derived from boneless meat which has been frozen and stockpiled. The purchaser may specify the maximum amount of frozen boneless meat that can be mixed with fresh-chilled meat prior to final grinding. All objectionable materials listed in the material requirements shall be removed. When specified by the purchaser, “finely textured beef”, low temperature rendered beef that is processed from boneless beef trimmings, is allowed to be combined with boneless beef meeting the above material requirements provided it does not exceed 20 percent by weight of the combined finished product. When finely textured beef is used, the following criteria must be met: Criteria Description Red Color The producer of finely textured beef shall assure that the product has a discernible redness in color. The finely textured beef shall maintain the same redness in color until the time of blending and grinding to minimize the effect of the color to the finished ground beef. Fat Content Does not exceed 10% fat. Grinding equipment shall have sharp knives and plates and be equipped with a bone/collector system. Objectionable material removed during final grinding may not be reintroduced into the finished product. The boneless meat shall be ground at least once through a plate having holes not larger than 1.0 inch (25 mm) in diameter, unless otherwise specified. Alternatively, boneless beef may be chopped or machine cut by any method provided the texture and appearance of the product after final grinding is typical of ground beef prepared by grinding only. Beef shall be thoroughly blended at least once prior to final grinding. However, the ground beef shall not be mixed after final grinding. Unless otherwise specified, final grinding shall be through a plate having holes ?-inch (3 mm) in diameter. The purchaser may specify the use of a bone collector/extruder system on the final grind ( 3 /16-inch (5 mm) or smaller plate) to remove objectionable materials (bone, cartilage, connective tissue, etc.). For certification purposes, the purchaser may waive examination for trimming defects provided the use of a bone collector/extruder system is specified. When coarse ground beef is specified, boneless meat shall be ground once through a plate having holes no larger than 1.0 inch (25 mm) and no smaller than ?-inch (16 mm) in diameter. Alternatively, the boneless meat may be ground twice, with the smallest plate having holes no larger than 1.0 inch (25 mm) and no smaller than ¾-inch (19 mm) in diameter. Coarse ground meat may be blended after grinding or between grinds to assure uniformity of fat content. The term “coarse ground” shall appear on the product label. Unless otherwise specified, the fat content shall be 20 percent fat. The purchaser may specify a different fat content provided it does not exceed 30 percent.