Burgers, tacos, and casseroles, here’s the meat that’s best for each.
It also tenderizes tougher cuts of beef and boosts flavor by incorporating additional fat.
Its a staple when makingmeatloaf, tacos, spaghetti sauce, and other recipes.
Credit:Caitlin Bensel; Food Styling; Torie Cox
Becausewe use it so much in everyday cooking, buying ground beef should be simple, right?
Well, thedifferent labelsand terminology can confuse many folks.
Lets take a peek behind the curtain and break down ground beef.
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Which Types of Ground Beef Are Best for Recipes?
Beef is a great source of protein, minerals, and vitamins.
But, it is also one of the largest sources of fat in our diets.
Ground beef comes in different ratios of lean-to-fat.
you’re free to choose from high- to low-fat, depending on the grind.
Most ground beef is now clearly labeled with the fat and lean percentages on the packaging.
The brighter the red color, the leaner the beef will be.
Beef Brief
What’s the best ground beef for burgers?
What’s the best ground beef for meatballs?
Ground beef or ground chuckthe higher fat percentage can take a longer cook time.
What’s the best ground beef for soups?
Ground roundit has less fat, which means less moisture and flavor.
While ground beef cannot have added fat, ground hamburger can have added fat mixed into the grind.
Both cannot contain more than 30 percent fat by weight.
This is the highest fat ratio of grind, which means it is also the moistest and most flavorful.
Ground hamburger is best foryou guessed it!hamburgers.
What Are Specialty Grinds?
Some grinds are made with only one cut of beef and are labeled as such.
Its 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.
It keeps the burger juicy, but a lot of the fat is rendered while grilling.
The burgers will hold together well while cooking, but wont dry out.
A middle-of-the-road grind, ground round can dry out easily with its lower fat content.
Like ground sirloin (see below), it is considered to be an extra-lean grind.
Its cut from the back of the cow and isnt as flavorful as ground chuck.
Because it lacks flavor and moisture, it is best in recipes that mix it with other ingredients.
Avoid it for burgers, but its great for soups, stews, sauces, and tacos.
It is cut from the middle of the cow.
*Keep in mind that these are standards in the United States.
Other countries might vary.
