The Ground Beef Guide: Fat Percentages, Burgers and Safe Cooking

Ground beef is the most-bought form of beef in many households, and the one most likely to be treated as an afterthought. Yet the choice you make at the meat case, and the way you cook it, changes the juiciness of a burger, the richness of a chili and whether anyone gets sick. A little knowledge goes a long way.

This guide explains what the numbers on ground beef packages mean, which grind suits which dish, how to handle and cook it safely and how to store it. Labels and practices vary, so read the package, and check the sources linked. If you want to find local beef producers and butchers, agriculture.directory can help you find agriculture events in your area.

What the Numbers Mean

Ground beef labels often show two numbers, such as 80/20. The first is the percentage of lean meat and the second is the percentage of fat, by weight. USDA rules limit the amount of fat in ground beef, and products labeled as ground beef generally cannot exceed 30 percent fat. Common choices are 70/30, 80/20, 85/15, 90/10 and 93/7. More fat means more flavor and juiciness, but also more shrinkage as fat renders out in the pan.

Which Cut It Comes From

• Ground chuck. From the shoulder, typically around 80/20. Rich and flavorful, a favorite for burgers.
• Ground round. From the rear leg, usually leaner, around 85/15 to 90/10, with a milder flavor.
• Ground sirloin. From the sirloin area, lean, often 90/10 or leaner.
• Ground beef. A general term that can include trimmings from various cuts.
• Blends. Some butchers grind combinations of chuck, brisket and short rib for burgers.

Cut names on labels are regulated differently from percentages, so ask your butcher where the meat comes from. See the USDA's information on beef grades and cuts at the Agricultural Marketing Service.

Matching Grind to Dish

• Burgers: 80/20 gives juicy results. Leaner blends can dry out.
• Meatballs and meatloaf: 80/20 or 85/15, often mixed with binders that add moisture.
• Chili, tacos, sauces: Leaner blends, such as 90/10, are fine, since you can drain the fat or the liquid adds moisture.
• Stuffed peppers, casseroles: Lean to medium blends work well.

Safe Cooking Temperature

Ground beef must be cooked to a higher temperature than steaks, because grinding mixes any surface bacteria throughout the meat. The USDA recommends cooking ground beef to an internal temperature of 160 degrees Fahrenheit, measured with a food thermometer. See the USDA safe minimum temperature chart. Color is not a reliable indicator, since some burgers turn brown before they are fully cooked and some stay pink even when safe. Use a thermometer, inserting it sideways into the center of a patty.

Handling and Storage

• Keep ground beef refrigerated at 40 degrees Fahrenheit or below, and use it within a day or two of purchase, or freeze it.
• Freeze in flat portions for fast, even thawing, in airtight packaging.
• Thaw in the refrigerator, in cold water or in the microwave, and cook immediately after microwave or cold-water thawing. Do not thaw on the counter.
• Wash hands, utensils and surfaces after contact with raw beef, and keep it separate from ready-to-eat foods.
• Refrigerate cooked leftovers promptly.

Making Better Burgers

1. Start with cold meat, and handle it as little as possible. Overworking makes burgers dense.
2. Form patties about three-quarters of an inch thick, slightly larger than the bun, and press a shallow dimple in the center to keep them from puffing.
3. Salt the outside right before cooking, since salting the mix early can make the texture firmer.
4. Cook on a hot grill or skillet, turning once or twice, until the center reaches 160 degrees.
5. Rest briefly before serving.

Grinding at Home

Some cooks grind their own beef, mixing cuts such as chuck, sirloin and short rib. Grinding at home lets you control fat and texture, but it needs clean equipment, cold meat and careful handling, since grinding increases surface area and potential contamination. Chill the meat and the grinder parts before grinding, and cook the burgers to 160. Talk with your butcher if you are not sure.

Buying Ground Beef From a Rancher

If you buy beef directly from a rancher, ask what cuts go into the grind, the fat percentage and how it is packaged. A beef share often includes a lot of ground beef, so plan on how to store and use it. See our guide to buying a quarter, half or whole beef for details.

Common Mistakes

• Judging doneness by color. Use a thermometer.
• Buying very lean for burgers. You may get dry patties.
• Overworking the meat. It gets tough.
• Leaving beef out. Keep it cold.
• Thawing on the counter. It encourages bacterial growth.

Learn More

For ideas and background, Certified Angus Beef has recipes and cooking guides, and farm.fm's page What Is Angus Beef? explains the breed behind many ground beef labels. For a laugh, see farm.fm's humor piece on eight more companies labeling meat American.