Does the Percentage of Fat In Your Ground Beef Really Make a Difference? | Cook's Country (2024)

FAQs

Does ground beef fat percentage matter? ›

The most common lean point associated with ground round is 85/15. A fat content of 15% makes this ground meat more healthy, but it also has less flavor than fattier products. The ratio of lean to fat is best used for meat mixtures that are seasoned or contain extra ingredients for binding.

It turns out it's all about the fat. And on this, experts concur — the most popular and flavorful ratio of lean to fat comes in at 80/20. Paul Vaccari, owner of New York City's Piccinini Brothers, which sells to restaurants as well as individuals, says his most popular mixture for hamburgers is an 80/20 ground chuck.

When shopping for ground beef, the most important consideration is usually the percentage of fat; most of our recipes call for ground beef that's 85 percent lean (15 percent fat) for the best balance of beefy flavor and tender texture without too much greasiness.

If you desire the nutritional benefits of beef, but with less fat and cholesterol, you should choose for lean and extra-lean hamburger meat. However, don't be fooled into thinking you are consuming low-fat food by going “lean.” You're not; you're just decreasing the fat intake.

For a burger to qualify as lean meat, it must be made from ground beef that is 90% lean or more. This means there can be no more than 10% fat in the meat. However, no one wants a fat-free beef burger, as it makes the burger dry and chewy. A better option is to go with Angus beef, which is 80% lean and 20% fat.

Grass-fed, grass-finished beef offers a far better omega-3 to omega-6 fatty acid profile, as well as vitamin E and conjugated linoleic acid – all good for human health. Organic beef isn't necessarily grass-finished.

Fat is the component that carries flavor and creates texture in a burger. A higher fat ratio generally means a juicier, more flavorful burger. However, too much fat can make the burger feel heavy and overly greasy.

The whole cuts of beef used to make our beef patties contain approximately 20% naturally occurring fat.

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 rump.

For Leaner, Heart-Healthy Meals

Laura's 96% lean ground beef is Heart-Check certified by the American Heart Association. Our ground beef is all-natural, with nothing added to it: no water, no fillers, no additives, no preservatives, no coloring or dye.

Is it okay to eat extra lean ground beef every day? ›

Even if you choose lean or extra-lean cuts of beef, don't eat too much. The Dietary Guidelines for Americans recommends that adults eat no more than a total of 26 ounces of meat, poultry and eggs per week. One portion of cooked meat is three ounces.

You may have noticed that lean ground beef costs more per pound. Why? “You are essentially paying for a higher proportion of lean meat,” says Dana Ehrlich, CEO and founder of Verde Farms, a distributor of grass-feed beef. “In the meat market, prices are often based on the lean meat content of the product.”

"85/15" is 85 percent lean and 15 percent fat (ground round) and "90/10" is 90 percent lean and 10 percent fat (ground sirloin). By law, ground beef can have no more than 30 percent fat.

Ground chuck is made from the chuck primal, the shoulder area of the animal. It is preferred by many for its rich, beefy flavor and higher fat content. Most ground chuck is frequently listed as 80/20, meaning 80% lean meat and 20% fat.

If ground beef is labeled "90/10" that means it is made of 90 percent lean meat and 10 percent fat. The ratios range from 70/30 (fattiest) to 93/7 (leanest), but the most common ratios you'll find at most grocery stores are 80/20 and 90/10.

All in all, whether buying ground beef or ground turkey, the important thing is to buy at least 93/7 lean-to-fat ratio. Lowering saturated fat is the goal, as eating too much saturated fat can raise LDL cholesterol, increasing the risk for heart disease and stroke.