Types of ground beef are listed below in order of preference.
- Ground Chuck. Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our tasters for its "rich" flavor and "tender," "moist" texture. ...
- Ground Sirloin. ...
- Ground Round. ...
- Ground Beef.
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 rum
The four main types to consider are regular ground beef, ground chuck, ground round, and ground sirloin . These will all look quite similar in a grocery store or butcher's shop, and they may be labeled under a variety of names as well.
You might see what's called the lean-to-fat ratio. 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. ... By law, ground beef can have no more than 30 percent fa
USDA quality grades for meat
Prime grade – indicates it comes from well-fed, young cows. It's the highest grade and likely had lots of marbling. Choice grade – is below that but still high quality, juicy, and flavorful. Select grade – will be leaner and less juic
Given this, the healthiest option is an extra lean ground beef, either sirloin or tenderloin . This will help you minimize your saturated fat and cholesterol intake while capitalizing on the beef flavor and nutritional value you lov
Chuck is your classic burger meat and is usually the most flavorful, simply because it has the most fat. Ground round is the leanest of the three, with sirloin in the middle range. Sirloin has a great flavor, but it is the most expensive. ... You will get a juicier burger, but it will be higher in fat.
Choosing a Grind
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 Bee
They are all about the same in tenderness, the only difference being in the amount of fat in each grade . The regular ground beef, with the 27% fat will probably be more juicy than ground round, but you will have more loss in weight when cooking the regular ground beef as when cooking the ground roun
"Ground chuck comes from a specific part of the cow — from the shoulders. ... Ground chuck and 80 percent lean ground beef can be used interchangeably , as they usually have the same fat conten
Ground chuck is a form of ground beef taken from the shoulder and neck of the cow. The 20/80 fat to lean meat ration in ground chuck makes it great for burgers and meatballs, but it can be used in just about any dish that needs ground bee
80/20 ground beef means that it's 80 percent lean, 20 percent fat. That might sound like a lot of fat, but a large amount of that fat is going to render out as you cook it, with the result will be a moist, juicy burger. As it happens, beef chuck is right at the sweet spot of 80/20—if you see ground chuck, get i
Chuck is your classic burger meat and is usually the most flavorful, simply because it has the most fat. Ground round is the leanest of the three, with sirloin in the middle range.