Ground beef is a kitchen staple used in many classic American dishes like hamburgers, meatloaf chili, tacos pasta sauces, and so much more. But with so many options at the grocery store, how do you know which type of ground beef is best for your recipe?
In this comprehensive guide, we’ll break down the different types of ground beef, explain what the labels mean, provide tips on how to choose the right ground beef for specific recipes, and share proper storage and cooking methods.
Understanding Ground Beef Labels
Ground beef packaging contains important information to help you determine the leanness, fat content, and cut of meat used Here’s how to decipher common ground beef labels
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Percentage lean vs. fat: Labels noting 80/20, 85/15, 90/10 etc. tell you the ratios of lean meat to fat. The first number is the percentage of lean beef, while the second number is the fat percentage.
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Ground Chuck: Contains 80-85% lean meat and 15-20% fat. Comes from shoulder cuts.
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Ground Round 85-90% lean and 10-15% fat Comes from rump and leg cuts
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Ground Sirloin: 90-92% lean and 8-10% fat. Comes from sirloin cuts.
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Ground Beef or Ground Hamburger: Typically 70% lean and 30% fat. Can come from various cuts.
Choosing the Right Ground Beef
The best ground beef depends on the recipe. Here are tips for selecting ground beef for different dishes:
Burgers
- Use 80/20 ground chuck or ground beef/hamburger. The higher fat content keeps burgers juicy and flavorful during grilling.
Tacos, Chili, Sloppy Joes
- Choose 85/15 ground round or 90/10 ground sirloin. The leanness lets the spices and seasonings shine. Drain fat as needed.
Spaghetti Sauce, Soups, Stews
- Use 90/10 ground sirloin. Very lean, so it won’t make the dish greasy. Adds meaty flavor.
Meatballs, Meatloaf
- Pick 80/20 ground chuck. Fat keeps meat moist through long cooking times.
Casseroles, Stuffed Peppers, Empanadas
- Try 85/15 ground round. Less fat so casseroles won’t be too greasy.
Buying, Storing, and Cooking Tips
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Inspect ground beef before buying. It should be bright red with minimal liquid.
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Refrigerate promptly and use within 1-2 days, or freeze for 3-4 months.
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Cook fully to an internal temperature of 160°F. Use a meat thermometer for accuracy.
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Season ground beef lightly before cooking. Over-mixing can toughen texture.
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Drain fat from cooked ground beef when needed to reduce calories.
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Add dried breadcrumbs to meatballs and meatloaf to help retain moisture.
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Adjust cook times for fat content. Higher fat browns faster. Lower fat requires more time.
Specialty Ground Beef Varieties
Beyond traditional supermarket offerings, you may also find:
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Grass-fed ground beef: Very lean with bolder beef flavor. Treat as 90/10 ground sirloin.
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Wagyu or heirloom breed ground beef: More fat marbling for richness. Use like 80/20 ground chuck.
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Organic or local farm ground beef: Can vary in leanness. Check labels.
The bottom line is reading the label carefully and considering the recipe. With this guide, you can pick the ideal ground beef for burgers, tacos, meatballs, casseroles, and any dish calling for everyone’s favorite versatile and budget-friendly meat. Confidently choose which ground beef is best for your cooking needs.
85/15 or 80/20 Ground Chuck Is Best for Burgers
According to Chef Hunter, “Burgers are juiciest [made with ground beef] with an 85/15 or 80/20 ratio. The lean meat and the fat work together to create the juiciest and most flavorful burger. The fat melts during grilling to make the most delicious flavor combination.”
80/20 is the ideal choice because it will be the most flavorful. Ground round comes from the back of the cow, near the tail, upper leg, and rump. At 85/15 its considered an extra lean ground beef and its a solid second choice for hamburgers.
Ground sirloin is cut from the back section of the cow. It’s labeled 90/10 and is a more expensive cut of beef than round or chuck. It has a full beefy flavor but is too lean for hamburgers.
Chef Hunter adds, “90/10 is perfect for making spaghetti sauce, taco meat, and other concoctions when sauce and seasonings are in the mix. Theres less fat to drain, the yield is better, and the flavor of the lean meat really shines.”
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Types of Ground Beef
There are two types of ground meat: meat labeled “hamburger” can have beef fat added to it, and meat labeled “ground beef” cannot. Up to 30% fat is allowed for both hamburger and ground beef.
Ground beef is labeled by lean-to-fat ratio:
- 80/20 = ground beef that contains 80% lean meat and 20% fat
- 85/15 = ground beef that contains 85% lean meat and 15% fat
- 90/10 = ground beef that contains 90% lean meat and 10% fat
A fat content of 25% to 30% is labeled regular while 80/20 is labeled lean ground beef. Packages of 85/15 and 90/10 are labeled extra lean.
Some ground beef packaging lists the cut that the meat is from—chuck, round, and sirloin are common. 80/20 is often ground chuck, 85/15 is often ground round, and 90/10 is usually ground sirloin. The USDA also allows ground beef to contain multiple cuts to get to the desired lean-to-fat ratio.
Unlike whole cuts of beef, the USDA doesn’t grade ground beef or hamburger, though it does need to meet all the federal and state guidelines to be sold in stores.
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The BEST Type of Ground Beef to Get on a Fat Loss Diet
FAQ
Which is better, 80/20 or 90/10 ground beef?
Is 85-15 ground beef healthy?
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Leaner than some other ground beef:85/15 ground beef has a higher lean meat percentage (85%) compared to some fattier options like 75/25 or 80/20.
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Lower in calories and fat:The lower fat content results in fewer calories and less saturated fat per serving, which can be beneficial for heart health.
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Still provides essential nutrients:Ground beef, including 85/15, is a good source of protein, iron, and other important nutrients.
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Good for various dishes:85/15 ground beef is versatile and can be used in many recipes, from tacos and chili to burgers and stir-fries.
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Moderation is key:While 85/15 is a healthier option, it’s still important to consume it in moderation as part of a balanced diet.
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.
What is the healthiest ground meat to eat?
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Lower in Saturated Fat:Houston Methodist points out that ground turkey has a more beneficial fat profile than ground beef, with less saturated fat.
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More Polyunsaturated Fat:Ground turkey contains more healthy polyunsaturated fats, which can be beneficial for heart health.
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Lower in Calories:Ground turkey can be a lower-calorie option than ground beef, EatingWell notes.