UK regulations governing the labelling of burgers divides them into three types:
* Burgers: which must contain 80% of the meat or food named in the title, eg, beef or chicken. Some 65% of the meat must be lean;
* Economy burgers: they must contain at least 60% of the meat or food named in the title. Some 65% of the meat must be lean;
* Hamburger: the meat used must be pork, beef or a mixture and the burger must contain 80% meat with 65% of that being lean meat.
Meat includes muscle tissue, fat, skin, rind and gristle.
Mechanically Recovered Meat (MRM) is also regarded as meat and is used in many of cheaper brands of beefburgers.
Until recently, MRM contained the spinal columns of cows.
I only have to see 'MRM' to feel quite sick! I believe they have stopped using it in burgers now.
