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Fifty_fifty_beef_trim

Level 3 — Contested

Fifty_Fifty_Beef_Trim is a other additive listed in the FDA food-additive database.

Also: fifty-fifties, fatty beef trim, carcass trimming

What the research says

Hamburger is engineered to a target fat percentage (5-30%) by blending 'fifty-fifties' (50% fat trim) with leaner cuts like 90/10. Retailers like Walmart order by fat content; fattier ground beef sells for less, so price incentives push consumers toward higher saturated fat. [salt-sugar-fat] Hamburger is engineered to a target fat percentage (5-30%) by blending 'fifty-fifties' (50% fat trim) with leaner cuts like 90/10. Retailers like Walmart order by fat content; fattier ground beef sells for less, so price incentives push consumers toward higher saturated fat.

Regulatory status

  • Notes: From enrichment source only, not in Winter Dictionary

Sources

  • Salt Sugar Fat (Moss) — Chapter 7 (That Gooey, Sticky Mouthfeel): The fattiest scraps are called 'fifty-fifties,' as in half fat and half protein