Ground Beef
Ground beef is made by grinding various cuts of beef, creating a versatile ingredient that's the foundation of countless classic dishes from burgers to meatballs to tacos.
5-15 min
Pan Frying
Affordable
Ground beef is typically made from trimmings of various beef cuts, though it can also come from specific primal cuts. The most common sources are chuck (shoulder) and round (rear leg).
The fat-to-lean ratio varies by type: 80/20 (chuck) is juiciest for burgers, 85/15 works well for most dishes, and 90/10 (round) is leanest for health-conscious cooking.
80/20 Ground Chuck
Most flavorful and juicy. Perfect for burgers, meatloaf, and dishes where moisture matters.
85/15 Ground Beef
Balanced option for tacos, pasta sauces, and general-purpose cooking.
90/10 Ground Round
Leanest option. Best for recipes where you'll add moisture through sauces or other ingredients.
Ground Sirloin
Premium ground beef with excellent flavor, typically 90/10 lean-to-fat ratio.
- •Don't overwork the meat when forming patties or meatballs - handle gently for tender results
- •For burgers, make a small indentation in the center to prevent bulging during cooking
- •Break up ground beef with a wooden spoon while browning for even cooking and texture
- •Cook to internal temperature of 160°F (71°C) for food safety
- •Let burgers rest 2-3 minutes after cooking to retain juices
Classic Burgers
The ultimate American favorite, best with 80/20 chuck
Tacos & Burritos
Seasoned ground beef is the heart of Mexican-inspired dishes
Spaghetti Bolognese
Rich Italian meat sauce simmered to perfection
Meatballs
Versatile for pasta, subs, or Swedish-style preparations
Chili
Hearty comfort food perfect for cold weather
Meatloaf
Classic family dinner, moist and flavorful
For the juiciest burgers, choose 80/20 ground chuck and avoid pressing down on the patties while they cook - this squeezes out the flavorful juices. Season generously with salt and pepper just before cooking, not when forming the patties.