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Food & Ingredients

Ground Beef Meat

Ground Beef Meat, the humble staple in kitchens across the country, boasts a surprising variety when it comes to its lean-to-fat ratio. This seemingly simple percentage can drastically change the flavor, texture, and ideal uses of this versatile ingredient. Let's delve into the world of ground beef subcategories and what they mean for your cooking endeavors.

Chef Tom Chef Tom Founder
Published:
May 26, 2024

The Numbers Breakdown

Ground beef ratios look like this: 80/20, 90/10, etc. This isn’t a mysterious code but refers to the percentage of lean meat versus fat. An 80/20 ratio means the ground beef is composed of 80% lean meat and 20% fat.

What If My Recipe Doesn’t Specify Which Ground Beef Meat to Use?

If your recipe doesn’t specify what kind of ground beef to use, feel free to use the ground beef that best matches your preference or availability. But generally speaking, 85/15 ground beef would be the best fitting option for the majority of applications.

The Most Common Varieties of Ground Beef Meat

75/25 Ground Beef

  • Highest fat content of typical grocery store options.
  • Produces extremely juicy and rich results.
  • Best for occasional use or when you want maximum beef fat flavor.
  • Read more here.

80/20 Ground Beef

  • The king of burgers – juicy and flavorful.
  • Excellent for meatballs and meatloaf.
  • All-around crowd-pleaser with a satisfying fat content.
  • Read more here.

85/15 Ground Beef

  • A versatile, middle-ground option.
  • Good for tacos, sauces, and dishes where you might drain some fat.
  • Offers strong flavor with slightly less grease than 80/20.
  • Read more here.

90/10 Ground Beef

  • Leaner choice for health-conscious meals.
  • Ideal for crumbles, sauces, and fillings.
  • Needs careful cooking to stay moist.
  • Read more here.

93/7 Ground Beef

  • Ultra-lean, use with caution to avoid dryness.
  • Works best mixed into recipes rather than as a standalone star.
  • Perfect for those closely monitoring fat intake.
  • Read more here.
Kitchen Guide

Ground Beef Meat

The USDA minimum safe internal temperature is 160°F.

Popular serving temperatures:

  • 120 – 130°F – Rare
  • 130 – 140°F – Medium Rare
  • 140 – 150°F – Medium (most popular, especially by chefs)
  • 150 – 160°F – Medium Well
  • 160°F and more – Well Done
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Choosing the Right Ground Beef Meat

The best choice depends entirely on your recipe and desired results:

  • Rich and Juicy: 75/25 or 80/20 are your champions for dishes where you crave that melt-in-your-mouth fattiness.
  • Flavor with Less Grease: 85/15 strikes a great balance and works across a vast spectrum of recipes.
  • Healthier Meals: 90/10 or 93/7 drastically reduce fat but remember to adjust seasoning and cooking times to prevent dry results.
Food & Ingredients

Conventional, Grass-Fed, Pastured, and Organic Beef

April 17, 2024

Beef doesn’t magically appear in the grocery store. It follows a journey from the farm to your table, and the way cattle are raised along the way drastically influences everything from taste to sustainability. Let’s explore the different paths beef can take, and how those choices affect what ends up on your plate. Conventional beef, grass-fed, pastured, and organic beef: these terms represent significant differences in how the cattle were raised.

Read More
Chef Tom Chef Tom Founder

Ground beef meat labels are regulated, so you can trust the ratios you see. Knowing the basics of these categories empowers you to make informed decisions for tasty and successful dishes, whether you’re grilling up the perfect burger or rustling up a hearty weeknight dinner.

About the Author:
Chef TomFounder
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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