I thought whole milk was around 4%, but a couple pages say 3.5%, and a couple more say 3.25% even in the US. Modern processing involves removing all the fat, then adding some back in. So I guess the Canadians are being more honest... oh wait, Wikipedia says the UK uses 'whole' for 3.6%. A chart says raw milk is 3.25-5%.

Half-and-half (half milk, half cream) is 10.5-18% but Wiki says US products are pretty much always at the minimum.