Here is a little information about ground beef from Wikipedia: In many countries, food laws define specific categories of beef that is ground and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant.In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The allowable amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular ground beef may contain up to 15% fat while the special “Tatar” for steak tartare may contain less than 5% fat. Both hamburger and beef that has been ground can have added seasoning, phosphate, extenders, or binders added; but no additional water is permitted. Beef that is ground is often marketed in a range of different fat contents to match the preferences of customers.