https://consumerist.com/2017/02/02/t...ium=socialflow

Thanks To Policy Change, Your Ground Beef May Include More Heart Than You Think

"For nearly 40 years federal food safety regulators had prohibited the use of any part of the cow heart in making ground beef. With little fanfare, that policy has changed.

The U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) quietly revamped the long-standing policy recently, essentially allowing companies to include as much heart meat (more on what that means later) in their ground beef products as they desire, MeatingPlace.com reports (subscribers only).

Under the 1981 policy €” known as Policy Memo 27€” chopped beef, ground beef, and hamburger should be made of components of beef or skeletal origin.

€œHeart meat and tongue meat, as organ meats, are not acceptable ingredients in chopped beef, ground beef or hamburger,€� the policy states.

At the time, FSISs rationale for prohibiting heart and tongue in ground beef was that they had never been €œconsidered as beef or permitted to be declared as beef on labels and are not expected ingredients in chopped beef, ground beef, or hamburger.€�

However, without publicly releasing a new policy, FSIS had a change of (forgive me) heart on the matter.


In a post on the Ask FSIS site dated July 25, 2016, the agency explains that beef heart meat €œcan be used in unlimited quantities and declared as "beef on the label.€�

https://askfsis.custhelp.com/app/ans...tail/a_id/1989

Its important to distinguish between beef heart meat and just plain old beef heart. The meat that is allowed in ground beef is limited to €œcardiac muscle trimmed from the ventricular wall of a beef heart.€� The rest of the heart €” the aorta, atria, pericardial fat, etc. €” is €œmeat byproduct,€� according to FSIS, and €œnot permitted components of chopped beef, ground beef, or hamburger.€�

While ground beef producers can now include as much heart meat as they want, it still looks like they are limited when it comes to the use of beef cheek. According to USDA policy, cheek meat can only account for up to 25% of the ground beef product before requiring a special label..."

"The Greatest!" wrote in message
...

https://consumerist.com/2017/02/02/t...ium=socialflow

Thanks To Policy Change, Your Ground Beef May Include More Heart Than You
Think

"For nearly 40 years federal food safety regulators had prohibited the use
of any part of the cow heart in making ground beef. With little fanfare,
that policy has changed.

The U.S. Department of Agricultures Food Safety and Inspection Service
(FSIS) quietly revamped the long-standing policy recently, essentially
allowing companies to include as much heart meat (more on what that means
later) in their ground beef products as they desire, MeatingPlace.com
reports (subscribers only).

Under the 1981 policy €” known as Policy Memo 27€” chopped beef, ground beef,
and hamburger should be made of components of beef or skeletal origin.

€œHeart meat and tongue meat, as organ meats, are not acceptable ingredients
in chopped beef, ground beef or hamburger,€� the policy states.

At the time, FSISs rationale for prohibiting heart and tongue in ground
beef was that they had never been €œconsidered as beef or permitted to be
declared as beef on labels and are not expected ingredients in chopped beef,
ground beef, or hamburger.€�

However, without publicly releasing a new policy, FSIS had a change of
(forgive me) heart on the matter.


In a post on the Ask FSIS site dated July 25, 2016, the agency explains that
beef heart meat €œcan be used in unlimited quantities and declared as "beef
on the label.€�

https://askfsis.custhelp.com/app/ans...tail/a_id/1989

Its important to distinguish between beef heart meat and just plain old
beef heart. The meat that is allowed in ground beef is limited to €œcardiac
muscle trimmed from the ventricular wall of a beef heart.€� The rest of the
heart €” the aorta, atria, pericardial fat, etc. €” is €œmeat byproduct,€�
according to FSIS, and €œnot permitted components of chopped beef, ground
beef, or hamburger.€�

While ground beef producers can now include as much heart meat as they want,
it still looks like they are limited when it comes to the use of beef cheek.
According to USDA policy, cheek meat can only account for up to 25% of the
ground beef product before requiring a special label..."

======================

Not mine. I grind my own.




--
http://www.helpforheroes.org.uk

On Thursday, February 2, 2017 at 11:23:08 AM UTC-10, The Greatest! wrote:
> https://consumerist.com/2017/02/02/t...ium=socialflow
>
> Thanks To Policy Change, Your Ground Beef May Include More Heart Than You Think
>
> "For nearly 40 years federal food safety regulators had prohibited the use of any part of the cow heart in making ground beef. With little fanfare, that policy has changed.
>
> The U.S. Department of Agricultures Food Safety and Inspection Service (FSIS) quietly revamped the long-standing policy recently, essentially allowing companies to include as much heart meat (more on what that means later) in their ground beef products as they desire, MeatingPlace.com reports (subscribers only).
>
> Under the 1981 policy €” known as Policy Memo 27€” chopped beef, ground beef, and hamburger should be made of components of beef or skeletal origin.
>
> €œHeart meat and tongue meat, as organ meats, are not acceptable ingredients in chopped beef, ground beef or hamburger,€� the policy states.
>
> At the time, FSISs rationale for prohibiting heart and tongue in ground beef was that they had never been €œconsidered as beef or permitted to be declared as beef on labels and are not expected ingredients in chopped beef, ground beef, or hamburger.€�
>
> However, without publicly releasing a new policy, FSIS had a change of (forgive me) heart on the matter.
>
>
> In a post on the Ask FSIS site dated July 25, 2016, the agency explains that beef heart meat €œcan be used in unlimited quantities and declared as "beef on the label.€�
>
> https://askfsis.custhelp.com/app/ans...tail/a_id/1989
>
> Its important to distinguish between beef heart meat and just plain old beef heart. The meat that is allowed in ground beef is limited to €œcardiac muscle trimmed from the ventricular wall of a beef heart.€� The rest of the heart €” the aorta, atria, pericardial fat, etc. €” is €œmeat byproduct,€� according to FSIS, and €œnot permitted components of chopped beef, ground beef, or hamburger.€�
>
> While ground beef producers can now include as much heart meat as they want, it still looks like they are limited when it comes to the use of beef cheek. According to USDA policy, cheek meat can only account for up to 25% of the ground beef product before requiring a special label..."

Welcome to the new world of meat. My son won't mind at all. He loves beef tongue. �