Is 85% Beef Considered Lean? The Truth About Meat Labels

October 24, 2025 •

3 min read

According to the USDA, a product must meet specific criteria to be labeled as 'lean'. For ground beef, this means having less than 10 grams of total fat per serving. By this definition, 85% beef, which contains 15% fat, is not officially considered lean, but it is often viewed as a balanced, versatile option for many dishes.

Quick Summary

This article clarifies ground beef labeling, explaining that 85% lean beef contains 15% fat by weight, falling outside the official USDA definition of 'lean'. It details the nutritional balance of 85/15 ground beef, compares it to leaner options, and provides guidance for its best culinary uses. The guide helps consumers select the right beef for their needs based on flavor, texture, and dietary goals.

Key Points

Not Officially 'Lean': 85% ground beef has 15% fat by weight, which is above the USDA's threshold for the official 'lean' label (which requires less than 10% fat per serving).
A Balanced Choice: Despite not being officially lean, 85/15 ground beef is a popular and versatile option that provides a good balance of flavor and moisture for many recipes.
Ideal for Flavor and Moisture: The 15% fat content is sufficient to create juicy and flavorful dishes, such as burgers, meatballs, and meatloaf, without being excessively greasy.
Versatile Culinary Uses: This blend is excellent for a wide range of dishes, including tacos, chili, casseroles, and pasta sauces, where a moderate fat content enhances the overall taste.
Flavor vs. Leanness: The choice between 85/15 and leaner blends (like 90/10 or 93/7) often comes down to balancing desired flavor and juiciness against fat content for dietary goals.
Cooking Tips for 85% Beef: Proper cooking techniques, such as browning in batches and draining excess fat, help manage the fat content and ensure optimal results for your dish.

Decoding Ground Beef Labels: The Difference Between Lean and 85%

The world of ground beef can be confusing, with different percentages and labels causing uncertainty for consumers. The most common percentages, such as 80/20, 85/15, and 93/7, refer to the ratio of lean meat to fat by weight. For instance, 85% beef is composed of 85% lean muscle and 15% fat. While this provides a good balance of flavor and moisture for many recipes, it's not what the United States Department of Agriculture (USDA) officially defines as 'lean'.

The Official Definition of Lean

The USDA has specific requirements for meat labels. To qualify for the official "lean" label, a 3-ounce cooked serving must contain less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol. For ground beef, this generally means a minimum of 90% lean meat. This places 85% beef in a category that is moderate in fat, offering a compromise between the richer 80/20 blend and the very lean 90/10 or 93/7 varieties.

Why 85% Ground Beef Remains Popular

Despite not being officially classified as 'lean', 85/15 ground beef holds its own as a kitchen staple. Its popularity stems from its versatility and balance. The 15% fat content provides enough moisture and flavor to prevent the meat from becoming dry, which is a common issue with leaner ground beef options, especially if overcooked. This makes it an ideal choice for dishes like meatloaf, tacos, and chili, where richness is desired but excessive grease is not.

Common uses for 85/15 ground beef:

Burgers: It provides a juicy, flavorful patty without an overly high-fat content.
Meatballs and Meatloaf: The fat helps bind the mixture and keeps the end product moist and tender.
Tacos and Chili: It offers a flavorful base for these dishes, and any excess fat can be easily drained after browning.
Casseroles and Pasta Sauces: It adds richness and depth of flavor without being overly greasy.

Cooking with 85% Lean Ground Beef

When cooking with 85/15 ground beef, a few simple tips can help you achieve the best results:

Brown in batches: To ensure proper browning and prevent the meat from steaming, avoid overcrowding the pan.
Drain excess fat: For recipes where you want less grease, use a slotted spoon to remove the browned meat or pour off the excess fat after cooking.
Cook to 160°F: For food safety, the USDA recommends cooking all ground beef to an internal temperature of 160°F.
Season generously: With its moderate fat content, 85/15 beef takes well to various seasonings, which can further enhance its flavor.

Comparison Table: 85/15 vs. Other Blends


Feature	80/20 Ground Beef (Ground Chuck)	85/15 Ground Beef (Ground Round)	90/10 Ground Beef (Ground Sirloin)
Fat Content	20%	15%	10% or less
USDA Label	Regular / Ground Chuck	Not officially "lean"	Lean / Extra Lean
Flavor & Juiciness	Maximum flavor and moisture, can be greasy	Balanced flavor and good moisture	Less flavor, drier texture
Ideal For	Burgers, traditional meatballs, meatloaf	Versatile for most recipes	Tacos, chili (when drained), sauces
Best Cooking Method	Grilling, pan-frying	Pan-frying, oven-baking	Crumbling in sauces, sautéing

Conclusion: The Right Choice Depends on Your Needs

While 85% beef is not technically classified as 'lean' under USDA regulations, it serves as an excellent, versatile option for a wide array of dishes. It strikes a balance between the rich flavor of higher-fat blends and the health-conscious profile of leaner versions. Understanding these distinctions allows you to select the best ground beef for your specific culinary goals, whether prioritizing maximum flavor for a juicy burger or seeking a reliable, all-purpose blend for weeknight dinners. As with any food choice, the most important factor is making an informed decision that aligns with your taste preferences and nutritional needs.

For more in-depth nutritional data on different types of ground beef, the USDA provides comprehensive resources.

Frequently Asked Questions

The percentages refer to the lean-to-fat ratio by weight. 85% lean beef contains 15% fat, while 90% lean beef contains 10% fat. This means 90% lean beef is officially considered 'lean' by USDA standards, while 85% is not.

85/15 ground beef is a moderately lean option and can be part of a healthy diet, particularly when eaten in moderation. Its higher fat content compared to leaner versions means it has more calories and saturated fat, so those monitoring these levels might prefer leaner cuts.

85/15 ground beef is considered an all-purpose option due to its balance of flavor and leanness. It is excellent for burgers, meatloaf, meatballs, tacos, and chili, where the fat contributes to moisture and taste.

For most recipes, you can pan-fry or bake 85% ground beef. Ensure you cook it to an internal temperature of 160°F for food safety. You can also drain off excess fat after browning, depending on your preference.

Yes, draining the rendered fat after cooking reduces the overall fat content of the final dish. However, it does not change the original raw meat's percentage label. The initial 85/15 ratio is based on the raw, uncooked product.

Like any ground beef, 85% lean can become dry if overcooked, but its moderate fat content provides more moisture and forgiveness than much leaner options like 93/7 or 96/4.

85% lean ground beef often comes from the 'round' portion of the cow, located in the hindquarters. This cut has less fat and flavor than beef from the chuck, but more than beef from the sirloin.