Is 80/20 Beef Lean or Extra Lean? Understanding USDA Standards

November 16, 2025 •

2 min read

By official USDA standards, beef labeled "lean" must contain less than 10% fat by weight, while "extra lean" must have less than 5%. Therefore, the popular 80/20 beef, which is 20% fat, is neither lean nor extra lean, but offers a flavorful balance prized for many recipes.

Quick Summary

80/20 ground beef is 20% fat by weight and does not meet the USDA standards for lean or extra lean categories. This blend is valued for its rich flavor and juiciness in specific dishes, despite its higher fat content.

Key Points

Not Lean: At 20% fat by weight, 80/20 beef does not meet the USDA's official nutritional standard for "lean" beef (<10g fat per 100g).
Neither Extra Lean: The standard for "extra lean" beef is even stricter (<5g fat per 100g), making 80/20 completely disqualified from this category.
Flavorful Choice: The higher fat content in 80/20 beef is intentionally included to provide maximum flavor and moisture, especially for dishes like burgers and meatballs.
Culinary Versatility: While fattier, 80/20 is a classic for specific recipes, but leaner options (like 90/10) are better for dishes where less grease is desired, such as tacos.
Fat is Key: The fat ratio profoundly impacts cooking results; a higher fat content prevents ground beef from drying out, while leaner cuts may require more attention to moisture.
Healthier Alternatives: For weight management or heart health, consistently choosing leaner options like 90/10 or 93/7 is more effective for reducing saturated fat and calorie intake.

Understanding Ground Beef Ratios

Ground beef labels like 80/20 indicate the ratio of lean meat to fat by weight, not a USDA grade. 80/20 means 80% lean and 20% fat. Other common ratios include 90/10 and 93/7, each suited for different culinary applications.

The USDA Definition of Lean and Extra Lean

The USDA has specific nutritional standards for labeling beef as "lean" or "extra lean" per 100-gram serving.

Lean: Less than 10 grams total fat, 4.5 grams or less saturated fat, and less than 95 milligrams cholesterol.
Extra Lean: Less than 5 grams total fat, less than 2 grams saturated fat, and less than 95 milligrams cholesterol.

Why 80/20 is Neither Lean nor Extra Lean

With 20% fat by weight, 80/20 ground beef exceeds the total fat limits for both "lean" and "extra lean" categories. A 100-gram serving typically contains 20-23 grams of total fat, disqualifying it based on USDA standards.

The Culinary Implications: Flavor vs. Fat

The fat content significantly impacts flavor, moisture, and tenderness. 80/20's 20% fat provides richness and moisture, making it ideal for dishes like burgers where juiciness is key. Leaner options have less fat and moisture, requiring careful cooking to prevent dryness.

Choosing the Right Ground Beef

Selecting the appropriate ground beef ratio depends on your recipe and desired outcome.

Ideal Uses for Different Ground Beef Ratios

80/20 Ground Beef: Excellent for burgers, meatballs, and meatloaf, where its fat ensures moisture and flavor.
85/15 Ground Beef: A balanced choice for various dishes like tacos and chili.
90/10 or Leaner: Best for minimizing fat in dishes like stuffed peppers or for health-conscious meals.

Comparison of Common Ground Beef Ratios


Feature	80/20 Ground Beef	90/10 Ground Beef	93/7 Ground Beef
Lean Percentage	80%	90%	93%
Fat Percentage	20%	10%	7%
Flavor & Juiciness	Rich and very juicy.	Moderate flavor and juiciness.	Mild flavor, can dry out.
Shrinkage	Moderate to high.	Low to moderate.	Low.
Best Uses	Burgers, meatballs, meatloaf.	Tacos, chili, sauces.	Stuffed vegetables, lean meals.

Conclusion: Know Your Beef Labels

Understanding ground beef ratios and USDA definitions is crucial. While 80/20 beef is not lean or extra lean by official standards, its higher fat content makes it a flavorful choice for specific culinary uses. Selecting the right ratio ensures both delicious results and aligns with dietary needs. For more information, the USDA website is a valuable resource.

Frequently Asked Questions

The ratio 80/20 means the ground beef is composed of 80% lean meat and 20% fat by weight, a common blend often associated with ground chuck.

Yes, 80/20 ground beef has a higher fat content than what is officially designated as 'lean' beef under USDA standards. Lean beef must have less than 10 grams of fat per 100g, while 80/20 has significantly more.

Under USDA rules, extra lean ground beef must contain less than 5 grams of total fat per 100-gram serving. This typically corresponds to blends like 93/7 or 96/4.

People choose 80/20 beef for its rich flavor and juiciness, which the higher fat content provides. It is especially popular for making burgers and meatloaf.

Yes, you can drain the rendered fat after cooking to reduce the overall fat and calorie content. However, this will not make it as lean as a package of 90/10 beef was to begin with.

It is a classic choice for burgers, meatballs, and meatloaf, where the fat helps keep the meat moist and full of flavor. The higher fat content also adds a rich texture to chili and hearty sauces.

80/20 has a richer flavor and is juicier due to its higher fat content, while 90/10 is leaner and healthier but can be drier if overcooked. The choice depends on your culinary goals and health priorities.