nm
By that reasoning, a typical human male is about 60% “filler”, too.
If Taco Bell is 35% meat I wonder what percentage of meat Jack in the Boxes tacos have?
Where do I go to nominate the OP as the funniest post of the year? Focusing on the first paragraph.
Man, I’m glad it has an anti-dusting agent. Nothing pisses me off more than getting dusty beef on my taco.
Send any Threadspotting nominations to TubaDiva at aol dot com. You can also send any Weird Earls (odd or funny websites) to her as well.
Doublemeat Palace!
Oh, pleeeeeeeeease.
Think of your 10 favorite restaurants. How many have this? I’m guessing a whopping zero. But you want to make up new rules for Taco Bell, because someone else pointed out that your prior post was dead wrong and need to move the goalposts. Whatever.
Sorry, I got the TVP from an earlier post.
The claim by the lawyer is that the labelling is inaccurate and the “Seasoned Beef” is only 35% beef. By federal law, apparently, a product labeled “beef” must be minimum 70% beef.
Yes, but I’m also reading conflicting reports. The quote I linked to above says the taco filling is only 35% “solids.” What the heck does this mean exactly? Beef itself is only a certain percentage solids. I’m guessing most of the problem here is the added water weight–beef can absorb a bunch of water.
I’m not even clear how the FDA law would apply to this. Somebody explain this to me. If I make a beef chili, depending on how I make it, it very well probably will be well below 70% beef. However, I can sell that as “beef chili” can’t I? Why can’t Taco Bell, who starts with a 100% beef product and then adds water to it and spices (and perhaps an extender), much like I make my chili, not be able to call their final product a “beef taco”?
They can. The beef just has to be at least 40 percent beef to be legally called beef; the suit is claiming only 35 percent beef is in the Taco Bell stuff.
And if there is no tvp at all in those ingredients, then I heartily apologize for derailing the thread; those ingredients LOOK like tvp to me, just broken down. I personally think it’s still tvp, technically. Or not technically; maybe it’s only 35 percent tvp instead of 40. 
So, I think the outrage isn’t with Taco Bell, but with the government for allowing food that is less than half beef to be called beef.
And yeah, don’t get premade frozen hamburgers in the store; the ingredients on the box sound just like the ones at Taco Bell. And they taste DISGUSTING, it’s awful.
Of that 35% that is actually meat, I’m sure only a portion is what anyone would refer to as ground beef. It is a bit gross, in my opinion.
Since I only really eat Taco Bell when drunk, I probably won’t eat any less of it. Grilled stuffed burritos are like raunchy women- more appealing after a few beers.
According to the USDA, taco filling only needs to be 40% fresh meat.
No, the 40% number, so far as I’ve read, refers to what can be referred to as “meat taco filling,” not “beef.”
This is why I’m asking for a lot of qualifications, because there’s a bunch of numbers being thrown around, a bunch of different FDA definitions/regulations, and I’m trying to sort what applies to how the name of a particular item appears on a menu.
Well, when I go to a restaurant to get macaroni and cheese, and they make it with Velveeta, should I complain that it’s not labeled as macaroni and pasteurized process cheese spread? That’s how the FDA classifies Velveeta, and that’s how the labeling laws require Velveeta to be sold (as a raw ingredient.) Do these laws apply to menu items? That’s what I’m wondering.
At the least, the real ingredients should be listed. But this isn’t a ‘should’ world. It’s a ‘what can we get away with’ world. So…ask what’s in the food, and if they lie, make something of it so that nobody else is fooled. That’s all anyone can do, I guess.
Stray cats qualify don’t they? 
Ever notice there’s no strays any near the local taco truck? 
Ok, I have really stuck my foot into it with this. Thanks for the clarification; I have no idea how I missed that. I am slightly less annoyed now; no one expects orange ice cream to be made entirely or even mostly of oranges, so why would beef filling, where beef is a modifier and not the primary ingredient, be primarily beef?
This makes a little more sense now.
I don’t agree. If you care that much about what you stuff in your gob, ask (like you said.) Or, better yet, don’t go to Taco Bell in the first place.
If the labeling is not being intentionally deceiving and corresponds to what a reasonable average person might call that foodstuff, I have no problem labeling it as such. I would venture to guess that most people, when shown a block of Velveeta, would call it “cheese.” In the same way, when given a particular Taco Bell taco, they would describe it as “ground beef” or “ground meat.” Is it really necessary to call it a “beef-flavored taco” or a “beefy taco” or some other stupid euphemism?
ETA: Taomist – definitely don’t take my info as the definitive source for the regulations. This is what I’m digging reading a number of reports, some which appear to contradict each other, so, like I said, I’m trying to figure out what law applies to what labeling in what cases.