A chef and beef expert weighs in.
I don’t think so.
Before you press out those patties, know that a truly drool-worthy hamburger starts with choosing the bestground beef.
Simply Recipes / Nick Evans
90%, 85%, or 80% lean meat… which one should you choose?
Up to 30% fat is allowed for both hamburger and ground beef.
Packages of 85/15 and 90/10 are labeledextra lean.
Lori Rice
Some ground beef packaging lists the cut that the meat is fromchuck, round, and sirloin are common.
80/20 is often ground chuck, 85/15 is often ground round, and 90/10 is usually ground sirloin.
The USDA also allows ground beef to contain multiple cuts to get to the desired lean-to-fat ratio.
Simply Recipes / Nick Evans
The lean meat and the fat work together to create the juiciest and most flavorful burger.
The fat melts during grilling to make the most delicious flavor combination."
80/20 is the ideal choice because it will be the most flavorful.
Ground round comes from the back of the cow, near the tail, upper leg, and rump.
At 85/15 it’s considered an extra lean ground beef and it’s a solid second choice for hamburgers.
Ground sirloin is cut from the back section of the cow.
Its labeled 90/10 and is a more expensive cut of beef than round or chuck.
It has a full beefy flavor but is too lean for hamburgers.
Look for packages with a bright rosy-pink color with only a little juice emerging from the ground meat."
A pink color is a good indicator of how fresh the beef is.
If the outside of the beef is grey, pass on it.
To discourage bacteria from growing, keep ground beef cold in the refrigerator until ready for cooking.
Freshly ground beef will keep in the refrigerator for up to two days.
Ground beef can also be frozen for up to four months.
