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Ground beef (or minced beef) is a widely used ingredient for dishes like hamburgers, bolognese, and meatballs, but its exact content is strictly governed by national food laws—for instance, the US allows up to 30% fat, France permits 5–20%, and Germany requires under 5% for its "Tatar" steak tartare. Because it is made from less tender trimmings, a 2008 study of US fast-food hamburgers found they contained on average 49% water, small amounts of muscle and connective tissue, bone/cartilage, and even plant-based fillers, but no brain tissue. In the US, a controversial additive called "pink slime" (lean, finely textured beef) was approved by the USDA in 2001 and used by McDonald's and Burger King, though it was questioned for safety in a 2009 New York Times article. Testing for the national school lunch program between 2005 and 2009 found pathogens like E. coli and salmonella dozens of times in BPI's meat, with a salmonella positive rate of 36 per 1,000 tests compared to just 9 for other suppliers. Ultimately, ground beef is a heavily regulated and processed product, but its quality, fat content, and safety record vary significantly depending on where it is produced.