Ground beef is one of the most versatile and commonly used cuts of beef. From hamburgers to meatballs to chili, ground beef forms the base for countless beloved dishes. But have you ever wondered exactly what cut of meat is used to make ground beef?
The truth is that ground beef can come from a variety of cuts depending on the specific recipe price point and fat ratio desired. However, there are a few cuts that are particularly popular choices for making ground beef.
The Most Common Cuts Used for Ground Beef
Chuck
Chuck steak also sometimes called chuck roast, comes from the shoulder area of the cow. It contains a good amount of connective tissue which makes it a tougher cut. While chuck steak is often braised or stewed, it is also one of the most popular cuts used for ground beef.
Ground chuck contains about 15-20% fat, giving it a rich, beefy flavor. It is commonly labeled “80/20 ground beef,” referring to the 80% lean, 20% fat ratio. Ground chuck is also sometimes marketed as “lean ground beef.”
The high fat content and strong flavor of chuck steak makes it an economical and tasty choice for burgers, meatballs, tacos, chili and many other ground beef dishes.
Round
Round steak cuts come from the rear leg and rump of the cow. This area contains very lean tender meat. Ground round is one of the leanest types of ground beef with a fat ratio around 85-90%.
Because it contains less fat, ground round can become dry if overcooked. However, it is a smart choice for those looking to reduce fat and calories in their ground beef recipes. Ground round works well in dishes featuring bold spices and sauces that provide moisture.
Sirloin
Sirloin refers to cuts taken from the hip and lower back section of the cow. It is an exceptionally tender, lean cut of meat. Sirloin scraps are sometimes used to make a very lean type of ground beef labeled “90/10” or “extra lean.”
With minimal fat content, ground sirloin provides a healthy alternative when fat intake is a concern. However, the lack of fat also means it can become dry and crumbly if cooked improperly. Extra care must be taken to keep ground sirloin moist.
Brisket
Brisket comes from the lower chest area of the cow. It contains a significant amount of connective tissue, which must be cooked slowly to break down and tenderize the meat. When trimmed of excess fat and gristle, brisket can make an economical, flavorful ground beef. The collagen-rich connective tissue helps retain moisture during cooking.
Short Plate
Short plate refers to the beef from the abdominal area of the cow, including short ribs and skirt steak. These fatty, loose cuts are sometimes used for ground beef to increase moisture and flavor. Too much short plate meat can make greasy burgers, so it is often combined with leaner trimmings.
Flank
Flank steak comes from the bottom abdominal area of the cow. It is a fibrous, lean cut that can produce dry, stringy ground beef. Flank is often mixed with fattier trimmings to produce a balanced, juicy grind.
Fat Ratio and Grind Size
No matter the cut, ground beef is produced in a variety of fat ratios, from very lean (90/10) to very fatty (70/30). The label on ground beef packages indicates the maximum percentage of lean vs. fat.
For example, “80/20 ground beef” contains a maximum of 20% fat. The fat ratio impacts flavor, texture and cooking properties. Fattier blends are juicier and richer tasting, while very lean grinds require more care to prevent dryness.
Ground beef also comes in different grind sizes – fine, medium and coarse. Fine grind is the most common, with a smooth, uniform texture. Medium grind provides a meatier chew, while coarse grind has visible chunks of meat and is ideal for chili.
To ensure an even, consistent texture, meat is generally passed twice through the grinder for most ground beef recipes.
Buying, Storing and Using Ground Beef
For the freshest, highest quality ground beef, purchase meat ground on-site at a butcher shop. Talk to the butcher about the best cuts and fat ratios for your intended recipe. Select ground beef that is brightly colored with no off odors.
Since ground meat spoils rapidly, it’s important to store it properly. Refrigerate ground beef immediately at temperatures below 40°F, and use within 1-2 days. For longer storage, freeze for 3-4 months.
When cooking with ground beef, avoid overworking the meat so it stays tender. Handle it lightly and don’t compress it tightly into patties. Cook burgers and meatballs to an internal temperature of 160°F.
Ground beef’s flexibility, convenience and hearty flavor make it an essential ingredient. With knowledge of the source cuts and cooking methods, you can make the most of this meat mainstay.
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Ground Beef…It’s one of the most popular ways in which beef is consumed. It’s versatile and can be simply made into burgers for the grill or into a fancy Bolognese sauce for pasta. There are literally thousands of different recipes for ground beef. Some of the most popular include: meatloaf, chili, meatballs, tacos, and of course, the iconic American burger!!
Ground beef is made out of “trimmings,” which are pieces of beef that are trimmed off a primal cut to make the slice of beef look more desirable in the meat counter. Trimmings may include whole muscle meat, which are boneless without cartilage or heavy connective tissue. An entire beef carcass will yield about 15-20% of its weight in trimmings.
At my shop we grind three different types of ground beef: 80% lean ground chuck, 85% lean ground round, and 90% lean ground sirloin. Each type is made of trimmings from that specific primal cut. 80% lean ground chuck (shoulder) will be the juiciest and most flavorful. It’s also the grind I recommend for making burgers for the grill. It has the perfect fat-to-meat ratio. These burgers will still be juicy when grilled to the recommended internal temperature of 160 degrees. 85% lean ground (rear leg) will have less fat and flavor. 90% lean ground sirloin (just in front of the rear leg) will have very little fat and is preferred by those who are watching their fat intake. Sirloin is best in recipes that may include spices to bring out the flavor. Sirloin may be drier and may not have as soft of a texture.
GRIND SIZES
Ground beef is made with different sized plates on the meat grinder. It may be fine, medium, or coarse. Fine is the most popular and commonly found in grocery stores and butcher shops. We use it everyday in our production of grinds for the meat case and is perfect for most recipes. Medium size will have a meatier texture, while holding in more moisture. This is definitely my grind choice for burgers!! Coarse ground is best for recipes like chili. The meat will not break down as much as a fine grind, therefore producing a moist, chunky texture. With all sizes of grinds it’s best to grind the meat through twice for a consistent product.
BUYING AND STORING
When buying ground beef, I recommend having your butcher grind something on the spot for you. Let him or her know what you’re making, how lean you want it, and go with their recommendation! Sometimes you won’t be able to track down the butcher, and you’ll have to choose your ground beef from the self-serve meat case. Look for something that was freshly ground today in store. Make sure to check the sell-by date. Ground beef should have a bright pink-red color with visible flecks of meat and fat in it. Avoid ground beef which looks pale or pasty; it was probably ground too many times. Ground beef is the most perishable item in the meat case, and thus has the shortest shelf life. When you get your ground beef home, store it immediately in the fridge that is below 40 degrees. Use it the same day, or freeze it for a later day, up to 3-4 months.
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FAQ
What cut of meat is used for ground beef?
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Wikipedia, the free encyclopediahttps://en.wikipedia.orgGround beef – WikipediaCuts of beef Although any cut of beef can be used to produce ground beef, chuck steak is a popular choice because of its rich flavor and meat-to-fat ratio. Roun…
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Weberhttps://www.weber.comThe Butcher’s Guide to Ground Beef | Tips & Techniques | Weber GrillsGround beef is made out of “trimmings,” which are pieces of beef that are trimmed off a primal cut to make the slice of beef look more desirable in the meat cou…
Is ground chuck 80/20?
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Aspen Ridge Natural Angus Beefhttps://aspenridgebeef.comGround Beef vs. Ground Chuck | Beef Blend Comparison GuideNov 1, 2023 — Ground chuck is made from the chuck primal, the shoulder area of the animal. It is preferred by many for its rich, beefy flavor and higher fat conten…
What is grocery store ground beef made of?
Ground beef typically includes a mix of beef cuts, most commonly the chuck, round, and sirloin, as well as other beef trimmings that don’t make for good steaks or roasts. These cuts are chosen for their balance of meat and fat, which can vary to produce different fat content ratios in the final product.
What are the 3 types of ground beef?
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Ground Chuck:Generally considered the fattiest of the three, with a richer flavor and juicier texture. It’s a good choice for burgers and dishes where a more robust flavor is desired.
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Ground Round:Leaner than ground chuck, offering a slightly less intense flavor. It’s a good option for dishes where you want to reduce fat content while still maintaining good flavor.
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Ground Sirloin:The leanest of the three, with a more delicate flavor. It’s a good choice for dishes where you’re aiming for a lower fat content and a lighter flavor profile.