Salisbury steak

is known by the name "Frikadelle" in Germany since (at least) the 17th century. Hamburg was a common embarkation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. Various New York restaurants offered Hamburg-style American fillet, or even ''beefsteak à l'hambourgeoise''. Early American preparations of ground beef were therefore made to fit the tastes of European immigrants. Origin of the name James H. Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centered, low-vegetable diet to promote health, possibly the earliest known fad diet. He called it muscle pulp of beef. Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive) disorders: == U.S. standards of identity (for packaged product) ==

United States Department of Agriculture standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork. The exception is if de-fatted beef or pork is used, where the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. The remainder consists of seasonings, fungi or vegetables (onion, bell pepper, mushroom or the like), binders (can include egg) and liquids (such as water, milk, cream, skim milk, buttermilk, brine, vinegar, etc.). The product must be fully cooked, or else labeled "Patties for Salisbury Steak". == See also ==