What’s the Best Type of Ground Beef to Use When Making Burgers, Lasagna, Chili, and More?

80/20: Ground Chuck

It’s the highest lean-to-fat ratio in the specialty grinds and tends to be quite tender and juicy. Ground chuck is from the shoulder of the cow. It is rich and tender with plenty of flavor. Often referred to as “lean ground beef,” this is perfect for hamburgers and meatballs.

What are all these different options

The short answer is that the differences between the types of ground beef are the proportion of fat to meat and the location of the meat on the cow. Regular ground beef is used at first, and then it gets progressively leaner. Here are some details that may aid you in choosing which to use for different recipes.

Ground beef (70% lean / 30% fat)

Which Ground Beef Is Best?

It’s typically made from brisket or shank and is similar to ground hamburger. It has the most flavor because it has the most fat of any variety of ground beef. However, that also means it will cook down the most. It can have between 25 and 30 percent fat and about 70 percent lean. Another pro? It’s the most affordable. Opinions differ, but some believe it to be overly sentimental.

Ground chuck (80% lean / 20% fat)

Which Ground Beef Is Best?

Given that it’s a little less fatty than regular ground beef, this is frequently referred to as lean ground beef. It originates from the cow’s shoulder and has an approximate 80/20 lean to fat composition. So even though you’re losing weight, you’re still getting a lot of flavor. This ground beef is still described as being rich and tender, making it excellent for burger patties.

Ground round (85% lean / 15% fat)

Which Ground Beef Is Best?

With only about 12 percent fat (sometimes as low as 10 or as high as 14 percent), it is regarded as extra lean ground beef. It originates from the cow’s back, frequently from the tail. You won’t notice as much of a beefy flavor, in contrast to ground sirloin, which also has low fat (ground sirloin retains its rich and meaty flavor better)

Ground sirloin (90% lean / 10% fat)

Which Ground Beef Is Best?

Additionally, ground sirloin from the middle of the cow is used in the extra lean category. After cooking, you might notice that it’s drier than regular ground beef or ground chuck; this is due to the lower fat content (roughly 10%, give or take). But that’s also what makes it the healthier option. It’s not ideal for burgers but works well in sauces.

What’s the healthiest ground beef?

Ground round and ground sirloin are the two leanest, healthiest options because they have the least amount of fat. But they are also more expensive.

USDA quality grades for meat

The USDA quality grade that ground beef has been given is another aspect to take into account. It may be classified as prime grade, choice grade, or select grade.

  • Prime grade – indicates it comes from well-fed, young cows. It’s the highest grade and likely had lots of marbling.
  • Below that but still of high quality, juicy, and flavor is choice grade.
  • Select grade – will be leaner and less juicy. Anything rated lower than the select grade is deemed ungraded; frequently, these are meats from generic store brands.

Recipes to try with ground beef

MEAT PERCENTAGES % – how to choose the right ground beef | Jess Pryles

FAQ

Which is better 80 20 or 90 10 ground beef?

If the recipe calls for only beef, choose 80/20 or 85/15 instead of 90/10. The majority of recipes call for 70/30 or 80/20 ground beef, which results in burger patties that are rich, juicy, and have a good crust on the outside.

What kind of ground beef is healthiest?

The leanest variety of ground beef, ground sirloin, is desirable as a source of healthy protein. The higher fat content of ground beef, on the other hand, makes it a preferable option for hamburger patties.

What is better 80 or 90 lean ground beef?

Ground beef is packaged and sold in a variety of leanness levels ranging from %2270% lean%22 to %2295% lean%22 or higher These figures represent the proportions of lean meat and fat in your grind. 80% lean meat contains 20% fat, 90% lean meat contains 10% fat, and so on

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