Ground beef and ground chuck are two of the most popular types of ground meat. Both come from cattle, but there are some important differences between these two grinds that impact their flavor, texture, and best uses. In this article, we’ll compare ground chuck versus ground beef to help you determine which is better for your recipes.
What is Ground Beef?
Ground beef is a catch-all term for beef that has been ground or minced from various cuts of beef. The exact cuts that go into ground beef can vary, but common sources include:
- Round
- Sirloin
- Chuck
- Brisket
- Shank
This mix of cuts results in an affordable, versatile ground meat option. The leanness of ground beef can also vary with common labels being 90/10 85/15, and 80/20. The first number refers to the percentage of lean meat, while the second number refers to the fat percentage.
For example, 80/20 ground beef contains 80% lean beef and 20% fat, making it a juicier, more flavorful option Ground beef with a higher fat content usually costs a bit more per pound but provides more moisture and beefy flavor
What is Ground Chuck?
Ground chuck comes from a specific cut of beef – the chuck primal. The chuck sits along the front shoulder and neck area of the cow and contains a good deal of connective tissue. Chuck roasts are often used for braising since the collagen breaks down into gelatin and keeps the meat tender.
When the chuck is ground into ground chuck, you get a beef grind with a rich, beefy flavor and relatively high fat content. Most ground chuck is 80/20 or 85/15 lean to fat. Since it comes from a single cut, ground chuck offers a more consistent texture and flavor than generic ground beef.
Ground Chuck vs Ground Beef: Key Differences
Here are the main differences that set ground chuck apart from regular ground beef:
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Cut of meat – Ground chuck uses only chuck roast, while ground beef uses a blend of cuts.
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Fat content – Ground chuck typically contains around 20% fat. Ground beef is leaner, usually 90-95% lean.
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Texture – The higher fat content makes ground chuck more tender and cohesive during cooking. Ground beef tends to crumble more.
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Flavor – Ground chuck has a beefier, more pronounced flavor compared to generic ground beef.
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Price – Due to its premium cut, ground chuck costs $1-2 more per pound than standard ground beef.
Understanding these core distinctions will help you choose the best option depending on your recipe and preferences. Next, we’ll compare how they perform in different dishes.
Ground Chuck vs Ground Beef for Burgers
One of the most popular uses for both ground chuck and ground beef is making juicy, delicious burgers. For grilling up burgers, ground chuck generally has an advantage over lean ground beef:
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The higher 20% fat content provides more moisture and beefy flavor.
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Ground chuck patties hold together better on the grill without falling apart.
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Since it comes from the well-marbled chuck, the patties are tender and satisfying.
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You can make thinner patties without drying out the meat while cooking.
If you prefer a leaner burger, you can still achieve good results with 90-95% lean ground beef. But for that classic, indulgent burger experience, ground chuck is tough to top. Just be prepared for a little more shrinkage during cooking than ultra-lean grinds.
Ground Chuck vs Ground Beef for Meatballs
Much like with burgers, ground chuck tends to make superior meatballs compared to regular ground beef:
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The higher fat content keeps the meatballs tender and adds richness.
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Ground chuck adheres together better than lean ground beef when rolled into balls.
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Meatballs hold their shape better without falling apart.
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You end up with a more moist, beefy-flavored interior.
That said, you can certainly make great meatballs with 90-95% lean ground beef as well. For a healthier version, use extra lean ground sirloin. But for hearty, beefy meatballs, ground chuck is the clear winner.
Ground Chuck vs Ground Beef for Chili
When making chili, ground beef and ground chuck perform somewhat differently. For classic chili, lean ground beef is often preferable:
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The lower fat content prevents greasiness, since chili cooks for a long time.
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Lean ground beef blends into the chili and thickens it without too much grease.
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You can control fat and calories by using 96-99% lean ground beef.
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The loose texture is perfect for breaking up into chili.
That said, a blend of 50% ground chuck and 50% extra lean ground beef makes a good compromise. This balances the tender texture with a meaty flavor.
Cost Comparison
Due to its premium cut, ground chuck does cost noticeably more than regular ground beef, around $1-2 more per pound.
Here’s an approximate cost breakdown:
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Ground chuck: $6-$9 per pound
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90-95% lean ground beef: $5-$7 per pound
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96-99% lean ground beef: $7-$8 per pound
So you’ll pay a premium for the indulgence of ground chuck. Lean ground beef keeps costs lower for recipes where fat content isn’t as important.
Ground chuck stands apart from ground beef thanks to its beefy flavor, tender texture, and higher fat content. For burgers and meatballs, ground chuck is clearly the better choice for juiciness and flavor. However, for dishes like chili or pasta sauce, lean ground beef may be a more appropriate fit.
Consider your recipe and personal preferences when deciding between these two popular ground meats. While ground chuck does cost more per pound, it can be worth it for making exceptionally delicious burgers and meatballs. Know the differences between the two grinds to make the best selection for your cooking needs.
Health Benefits of Eating Beef
A small sampling (there’s more) of health improvements derived from proper nutrition from the nutrients found in beef:
- Assistance in transporting fats into our mitochondria for burning.
- Improvements with fasting glucose levels and the overall cholesterol profile.
- Prevention of unnecessary illness.
- Increased longevity.
- Reduction of chronic disease outcomes.
- A stronger immune system.
- Heart disease risk reduction.
- Support for neurological function.
- Improvement of sleep cycle and circadian rhythm.
- Improvement in mood and reduction of severe depression.
- Assistance in the growth of lean muscle mass.
- Protection from Anemia.
- Regulation for inflammation and improved healing.
Differences of Ground Beef vs. Ground Chuck
Ground chuck is a type of ground beef, it can be used in ground beef recipes. However there are a few key differences that make ground chuck better for certain recipes over standard, lean ground beef.
Also, the chuck is a primal cut of beef, one of the eight primal cuts recognized by the USDA. Ground chuck specifically refers to the neck and shoulder area of the beef.
Here are a few differences between ground chuck and ground beef:
Ground chuck’s composition is fattier, meaning it’s not as lean as ground beef. The fat in ground chuck enables it to “stick together” which makes it a great option for your favorite burger recipe. Ground beef’s loose consistency typically makes it a better option for recipes like tacos.
Fat. Fat’s the reason ground chuck will be juicier and tastier than ground beef. Ground chuck should typically come in at around 20% fat content. Fat makes enhances flavor, and so:
You’ll typically find a higher fat content in ground than you’ll find with ground beef. Ground beef is typically made up of lean meat while ground chuck comes from one of the fattier parts of the cow. It’s true that some ground beef has a high fat ratio too which can make things confusing. Lean ground beef is readily available for those looking to find a lower fat percentage. USDA guidelines require meat advertised as extra-lean that it must have under 5% fat.
Ground Chuck 80/20 versus Ground Waygu
FAQ
Is 80/20 ground beef the same as ground chuck?
Most ground chuck is frequently listed as 80/20, meaning 80% lean meat and 20% fat. In a 4-ounce raw portion, ground chuck has 287 calories and a whopping 19.4 grams of protein.
What ground meat is the healthiest?
If you’re looking to reduce calories for weight loss, either lean ground turkey or lean ground beef are healthy choices.Feb 6, 2025
What is the best ground meat for burgers?
To have a juicy, flavorful burger, you need fat. 80/20, or ground chuck, is the BEST ground beef to use for burgers. It has enough fat to ensure the hamburgers have flavor, but not too much that they are greasy or grizzly.
Is ground beef or ground chuck better for meatballs?
According to Chef Arpaia, beef chuck is the absolute best beef for meatballs. “It has a distinct beefy flavor and naturally comes with an 80/20 fat-to-lean ratio, which is ideal for juiciness,” she explains.
Is ground chuck better than ground beef?
Ground chuck is better for burgers than ground beef because it is fattier and coheres and sticks together easier. This makes it a candidate for the best burger choice, whereas the looser consistency of ground beef can make it a better option for tacos or a stroganoff.
Is ground chuck fattier than brisket?
Ground chuck naturally has a higher fat content than ground beef made from leaner cuts like the round steak and the sirloin. This gives ground chuck a richer flavour and makes it more tender and juicier. Though ground chuck is not the fattiest ground beef option—ground beef from the brisket can be more than 10% fattier.
Why is ground chuck better than regular Chuck?
Ground chuck has the perfect lean-to-fat ratio. This means the meat coheres and holds together better because it’s leaner and contains less fat than regular ground beef. Meanwhile, the right amount of fat prevents it from drying out, keeping it juicy and flavorful!
Is ground chuck a lean meat?
Ground chuck is not as lean as extra-lean beef products, which must have under five percent fat. It usually comes in around twenty percent fat and eighty percent lean meat, making it juicier and more flavorful than ground beef.
Why is ground chuck better for burgers?
Ground chuck is better suited for foods made of shaped beef, like burgers or meatballs, due to its higher fat percentage. The extra fat stops your hamburgers or meatballs from drying out when cooked, keeping them nice and juicy.
What is ground chuck meat?
Ground chuck is a set of different primal cuts of beef that come from the front part of the cow near its shoulders. These specific cuts of meat generally come with a high fat percentage and more connective tissue. People often use ground chuck roast to make hamburger meat or meatballs.