Types of Ground Beef (2024)

FAQs

What are the different types of ground beef? ›

In the grocery store, the four major varieties of ground beef (a.k.a. “hamburger meat”) are Ground Round, Ground Sirloin, Ground Chuck and Ground Beef.

If it's an all-beef recipe, avoid 90/10, and go for 80/20 or 85/15. Most recipes call for 70/30 or 80/20 ground beef, which makes a rich and juicy burger patty with a good exterior crust.

Ground beef (70% lean / 30% fat)

Similar to ground hamburger, it's usually made from brisket or shank. Because it has the highest fat content of all the types of ground beef, it also has the most flavor.

Ground beef is sold by the actual %beef and %fat the package contains. 90/10 ground beef means the purchase is 90% beef and 10% fat. 80/20 ground beef means the purchase is 80% beef and 20% fat.

There are eight total quality grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. They have been used by the beef industry since 1927. The first three quality grades — Prime, Choice and Select — are the most commonly recognized by consumers and are considered food-grade labels by USDA.

Look for a ratio of 80 percent meat to 20 percent fat. Avoid supermarket blends marked “lean,” which are generally mixed in a ratio of 90 percent meat to 10 percent fat, often marked on the label as 90/10. A 90/10 blend will lead to dry hamburgers. (Conversely, be careful with blends that are more than 20 percent fat.

Let's Talk Fat Content

That means 93/7 has almost no fat. Do not think for one minute you're going to get a juicy, mouthwatering burger with a 93/7 blend. It's too lean and with burgers, you need some fat.

Does Five Guys use quality beef? "Five Guys uses 80/20 ground chuck-high quality ground beef containing only steer and heifer meat, which does not include any cow meat or fatty trimmings. We do not use ammoniated procedures to treat our ground beef. This means that there is NO "pink slime" in our burgers.

Ground round

This type of meat usually features a ratio of 85 percent lean meat to 15 percent fat, making it a great addition to many soup and stew recipes. Like ground sirloin, it's important to watch the moisture content when cooking ground round.

Is 80/20 ground beef the best? ›

80/20 Ground Chuck Is Best for Burgers

The best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger.

Ground sirloin, for example, is ground beef sourced from the sirloin area of the animal, and typically falls at the 90% lean/10% fat content. Other source grinds include ground round (typically 85% lean/15% fat) and ground chuck (typically 80% lean/20% fat).

85/15 Ground Beef means 85% lean and 15% fat. Packaged in 1lb. bricks makes it easy for preparation and guaranteed high-quality burgers, tacos, spaghetti, or whatever else you desire! Basically, you can't go wrong with this delicious and extremely versatile product!

High-fat, low-carb diets have many benefits – reducing blood pressure, lowering blood sugar, decreasing LDL cholesterol, and successfully promoting weight loss and reducing the risk of heart disease.

To make the juiciest, most flavorful burgers, choose ground beef that is 70 percent lean and 30 percent fat. To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat.

The U.S. Department of Agriculture has established grade standards for meat and other products to help the consumers know what they are buying. There are only three grades of meat; Prime, Choice and Select designated for consumer purchase.

Prime is the highest USDA beef grade and is the best quality beef you can find. Prime has the most intramuscular fat which makes it tender and juicy, and gives it a rich, beefy flavor. This represents about 5% of all beef that's sold in the United States.

We use 100 percent USDA premium beef in our seasoned beef.

A: The same independent USDA graders inspect black-hided cattle (typical of the Angus breed) and give it a grade. All beef considered for the brand must be the best Choice, or Prime, beef – truly the top of the scale.

The majority of beef you purchase at the grocery store or consume in restaurants fall in to one of two categories, Choice and Select. Prime beef is distinctively superior. It is almost never found in grocery stores. The beef is tender, juicy and showcases a buttery richness.

What is 73 lean ground beef good for? ›

Ground Beef that is not less than 70% lean (usually a 73/27 or 75/25 lean-to-fat ratio) is used for burgers and in recipes calling for browning (crumbles) and pouring off drippings, such as chili, tacos and spaghetti sauce. When properly cooked, it is moist and juicy.

Eighty percent ground chuck provides a source of vitamins, minerals and other nutrients important for your health. However, it also contains large amounts of fat, so leaner types of ground chuck make for a more healthful option.

When shopping for ground beef, the most important consideration is usually the percentage of fat; most of our recipes call for ground beef that's 85 percent lean (15 percent fat) for the best balance of beefy flavor and tender texture without too much greasiness.

As shown below, a 3-ounch serving of 90% extra-lean ground beef has less fat, more protein and fewer calories per serving than 80% lean ground beef. The amount of iron and zinc is slightly higher in leaner ground beef.

The short answer is, “Yes!” There are others factors to keep in mind, as well. “Cooking and draining ground beef significantly reduces fat and calorie content,” Dr. Garden-Robinson said.

80 – 85% Lean

80/20 is your classic grilled hamburger ratio because it has a good amount of fat, and therefore flavor, but not so much that it's going to ooze out of the lean meat and cause dangerous flame-ups. After all, you paid for that meat–it should be in your belly, not on the bottom of the grill.

70 – 75% Lean

This is the most delicious ground beef blend widely available yet, ironically, the most affordable. By law, no pre-packaged ground beef can have more than 30% fat, but there's always custom grinds at your local butcher. 70/30 or 75/25 beef also makes a good meatloaf if you're going with all-beef.

Wendy's, Beef, Ground, 90% Lean Meat / 10% Fat, Patty, Cooked, Pan-broiled Nutrition Facts & Calories.

With 93% lean, the ground beef is very low in fat. Try using it to make your own hamburger patties, beef chili, ground beef casserole, meatballs, meatloaf, sloppy joes, and more!

That refers to the makeup of the meat, not its nutritional content, Underly told us "80/20" means a breakdown of 80 percent lean beef to 20 percent fat, typically ground chuck. "85/15" is 85 percent lean and 15 percent fat (ground round) and "90/10" is 90 percent lean and 10 percent fat (ground sirloin).

What does an 80/20 label on ground beef mean? ›

80/20. This refers to the percent of lean meat and fat by weight in the ground beef. Common lean-to-fat percentages are 70/30, 80/20, and 90/10. That doesn't tell you the percent of calories from fat in the beef, however. For example, 51 percent of the calories in 90/10 ground beef come from fat.

Dakota Grass-Fed Organic 90/10 Ground Beef is the perfect addition to your favorite chili, soups, casseroles and burgers.

Look for meat with ample fat content

It's also the juiciest and most tender, whereas lean meat can be a bit drier and more bland. For most preparations, a fattier blend of meat works best. Hirsheimer and Hamilton generally recommend an 80/20 lean-meat to-fatty-meat ratio (more detail on this below).

The key to cooking ground beef for tacos is pretty simple: Use 80/20 ground beef. That 20% beef fat means tons and tons of flavor, because fat is where a lot of flavor lives.

The extra lean beef cuts that meet the American Heart Association's requirements for heart-healthy foods as part of an overall healthy dietary pattern, and are certified to display the Heart-Check mark, include: Extra Lean Ground Beef (96% lean, 4% fat)

The best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger. Ground round comes from the back of the cow, near the tail, upper leg, and rump.

That refers to the makeup of the meat, not its nutritional content, Underly told us "80/20" means a breakdown of 80 percent lean beef to 20 percent fat, typically ground chuck. "85/15" is 85 percent lean and 15 percent fat (ground round) and "90/10" is 90 percent lean and 10 percent fat (ground sirloin).

Ground Chuck Is Leaner Than Ground Beef

Or sometimes, 80/20 ground beef. In terms of fat content, ground chuck sits just right below ground sirloin (90 percent lean and 10 percent fat) and ground round (85 percent lean and 15 percent fat).

Grass-fed, grass-finished beef offers a far better omega-3 to omega-6 fatty acid profile, as well as vitamin E and conjugated linoleic acid – all good for human health.

What are the top 3 grades of beef? ›

The U.S. Department of Agriculture has established grade standards for meat and other products to help the consumers know what they are buying. There are only three grades of meat; Prime, Choice and Select designated for consumer purchase.

Ground beef and turkey are both nutritious meats that provide protein, fat, and a variety of vitamins and minerals. Turkey is generally lower in saturated fat than beef. As such, it may be a better choice for heart health. Fat-free turkey is also the lowest calorie option if you're interested in weight loss.

As shown below, a 3-ounch serving of 90% extra-lean ground beef has less fat, more protein and fewer calories per serving than 80% lean ground beef. The amount of iron and zinc is slightly higher in leaner ground beef.

Ground round

This type of meat usually features a ratio of 85 percent lean meat to 15 percent fat, making it a great addition to many soup and stew recipes. Like ground sirloin, it's important to watch the moisture content when cooking ground round.

Regular ground beef (70% to 77% lean)

Ideal for meatloaf and meatballs, ground chuck holds its shape during cooking. The cooked meat should be moist, juicy and slightly firm.

100% beef patty with onions, pickles, mustard and a dollop of tomato ketchup, all in a soft bun. A classic, every time.

Generally, the best ground beef for a spaghetti sauce is ground chuck because it contains more fat than ground sirloin and ground round. More fat means more flavor, and you can always drain excess fat. It is also important to slowly brown the meet at medium-high heat so that it does not loses its moisture too quickly.

Lean Ground Beef – Lean ground beef works best because it won't be too fatty or cook up too much. If you should get a fattier beef, drain the fat off after browning and before adding seasoning. Salt – Any salt you like to add is fine, be sure to taste as you go so you don't overload the tacos with salt.