What is Maximum Fat Content?

The Canadian Food Inspection Agency (CFIA) regulates Canada’s food system. Their requirements for food labelling cover everything from allergen warnings and nutrition tables to the descriptors used on meat packaging. In the case of ground meat, these descriptors refer to the maximum fat content of the meat in that package.

In Canada, a package of ground meat, whether beef, turkey, veal, chicken, pork or lamb, contains only minced meat (no fillers, binders, preservatives) and comes labelled as either Extra Lean, Lean, Medium or Regular.

This means that a 1 lb package of Lean ground chicken is in the same fat content category as 1 lb of Lean ground beef (up to 10% fat, that is).

Here’s a breakdown of the fat content of ground meat as regulated by CFIA:

Extra Lean – maximum fat content of 10% (90% lean)
Lean – maximum fat content of 17% (83% lean)
Medium – maximum fat content 23% (77% lean)
Regular – maximum fat content 30% (70% lean)

Learn:

About maximum fat content as defined by the Canadian food inspection agency
how to prepare the egg mixture
how to cut red onion
how to de-seed a tomato
how to cook eggs

Steps

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Cheeseburger Frittata

All the classic flavour of a cheeseburger baked into a frittata!

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Course: Main Course

Preparation: Quick & Easy

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings:

Author: Andrea Villneff

Ingredients

1 tsp canola oil
1 lb extra lean ground beef
1/2 tsp Each salt and pepper divided
1/4 tsp onion powder
8 eggs
2 Tbsp milk
1 small red onion thinly sliced
1 cup chopped spinach
1 small tomato seeded and diced
1/2 cup shredded cheddar cheese

Imperial – Metric

Instructions

Heat oil in a large ovenproof non-stick skillet over medium-high heat. Sprinkle ground beef with half of the salt and pepper and cook for 8 minutes, breaking into small chunks with back of spoon, until meat is browned and completely cooked. Drain and set aside on a plate until ready to use.
Whisk eggs, milk, onion powder and remaining salt and pepper in a medium sized bowl.
Return beef to the non-stick skillet and stir in onions and spinach. Cook until spinach wilts, about 1 minute. Stir in tomatoes. Turn heat to low and pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 5 minutes.
Sprinkle cheese over top and place skillet under preheated broiler for 2 minutes to melt cheese and puff up frittata, or cover with lid and cook for a couple minutes on stovetop. Loosen around edge of frittata. Cut into wedges and serve with ketchup for dipping.