It’s all about the fat

Ground chuck is a popular cut for burgers, maybe the most popular. That’s because it comes from the neck and shoulder area of the cow, a region that tends to be very flavorful and on the fatty side, with 16-22% fat content. “80/20” is how we refer to it and tends to be our beef blend of choice.

Hamburger that has been designed as a typical restaurant ratio is 80:20 lean to fat. Angus Brands tones it down just a bit with our 85/15 ratio which is recommended as a better ratio for taste and texture.

Which brings us to the question: Why does ground beef have fat?

Fat helps give ground beef a wonderful, buttery beef flavor. Generally, the higher the fat content in ground beef, the more juice it will deliver and flavor it will preserve. However, leaner grinds can deliver an equally desirable beefy flavor, depending on how they are used. So understanding what lean points are best for various applications can help you enjoy ground beef to the fullest without sacrificing your healthy diet.

Lean Points: 73/27 – 81/19
Attributes: Exceptional flavor and juiciness · Helps bind meat together for patties or meatballs
Best in: Burgers, meatloaf, meatballs, Salisbury steak

Lean Points: 83/17 – 89/11
Attributes: Delicious flavor and great texture · Ideal for use when beef is the king of the plate
Best in: Meatballs, leaner burgers, pizza topping, meatloaf, chili

Lean Points: 90/10 – 92/8
Attributes: Great for use as an ingredient when cooking · Ideal for making your favorite meals leaner
Best in: Lasagna, chili, enchiladas, burritos, spaghetti, casseroles, tacos, sloppy joes

Lean Points: 93/7 – 96/4
Attributes: Leanest grinds available · 96% lean grinds are given Heart-Check mark as a heart-healthy food · Primarily used as an ingredient in lean, healthy foods
Best in: Asian lettuce wraps, cabbage rolls, tacos, stuffed peppers, tostadas

Source: Cargill Ground Beef