What is the definition of "Lean" and "Extra lean" when used on a food label?

These terms can be used to describe the fat content of meat, poultry, seafood, and game meats.

• lean: less than 10 g fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per serving and per 100 g.
• extra lean: less than 5 g fat, less than 2 g saturated fat, and less than 95 mg cholesterol per serving and per 100 g.