Is 85% Ground Beef Considered Lean?

October 14, 2025 •

4 min read

According to USDA guidelines, beef with up to 17.5% fat can be labeled as 'lean'. This means that ground beef labeled 85% lean, which contains 15% fat, falls comfortably within the official definition of lean meat.

Quick Summary

This article explains how 85% lean ground beef is classified as lean based on USDA standards and details how its 15% fat content impacts cooking results, flavor, and juiciness. It compares the 85/15 ratio to other common percentages and offers tips for choosing the right ground beef for different recipes.

Key Points

85% lean is officially 'lean': The USDA considers ground beef with up to 17% fat to be "lean," meaning 85/15 beef falls within this category.
Fat affects flavor and juiciness: The 15% fat in 85/15 ground beef provides a balanced flavor and moisture level suitable for many recipes.
Versatile for many dishes: 85% lean is a highly versatile option that works well for burgers, meatballs, tacos, and chili.
Cooking method matters: Adjusting your cooking time and temperature is key to preventing leaner beef from drying out.
Match the ratio to the recipe: For juicier burgers, a higher fat content (like 80/20) is often preferred, while leaner ground beef is better for sauces and crumbles.
Ground round is typically 85/15: If your beef is labeled by cut, ground round is generally the cut used to achieve the 85/15 ratio.

Understanding Ground Beef Labeling

When you're at the grocery store, the percentages on ground beef packages can be a bit confusing. The first number, such as in "85/15," always refers to the percentage of lean meat, while the second number represents the percentage of fat by weight. In the case of 85% lean ground beef, you are buying a product that is 85% meat and 15% fat. The USDA has specific criteria for using terms like "lean" and "extra lean" on product labels, and an 85% lean product fits squarely into the "lean" category, which allows for up to 17% fat.

The Role of Fat in Ground Beef

Fat content plays a critical role in both the cooking process and the final outcome of your dish. It affects flavor, moisture, and texture. While higher fat percentages (like 80/20) offer a richer flavor and more moisture, a leaner option like 85/15 provides a balanced compromise. When fat is heated, it melts and renders out, basting the meat and contributing to its flavor. However, excessive fat can lead to a greasy finished product and significant shrinkage during cooking.

How Cooking Method Affects Your Choice

Your cooking method is a major factor in deciding which lean-to-fat ratio to use. For dishes that involve crumbling the meat and draining the fat, like tacos or chili, a leaner ratio is often preferred to reduce grease. Conversely, for items like juicy hamburgers, a slightly higher fat content is desired for flavor and moisture. With 85% lean, you have a versatile product that works well for a wide range of recipes without being overly greasy.

Common Lean-to-Fat Ratios in Comparison

90/10 (Extra Lean): This is one of the leanest options available, with only 10% fat. It is best for recipes with added moisture, like pasta sauce or meatloaf, where the meat's tendency to dry out is counteracted by other ingredients.
85/15 (Lean): A balanced and versatile choice, 85/15 is excellent for burgers, meatballs, tacos, and chili. It provides a good middle ground of flavor and leanness.
80/20 (Lean): Often considered the standard for a classic, juicy burger, the 80/20 blend offers more flavor and tenderness due to its higher fat content. It can be greasier and shrink more during cooking than leaner options.
70/30 (Regular): This is the fattiest option typically found in stores, though still within the USDA's legal maximum of 30% fat. It is used for dishes where maximum flavor and juiciness are the priority, and excess grease can be easily drained.

Comparison Table: 85/15 vs. Other Common Blends


Feature	85% Lean (85/15)	90% Lean (90/10)	80% Lean (80/20)
Fat Content	15%	10%	20%
Cooking Juiciness	Good, balanced	Tends to be drier	Very juicy
Overall Flavor	Moderate	Mild, needs seasoning	Rich, full flavor
Versatility	High, great for most dishes	Good for dishes with sauce/liquid	Best for burgers and meatballs
Ideal For	Tacos, chili, versatile recipes	Pasta sauce, casseroles	Burgers, meatloaf
Health Profile	A balanced option	Healthier, lower in fat/calories	Higher in fat/calories

Cooking Recommendations for 85% Lean Beef

When working with 85% lean ground beef, a few simple techniques can help you achieve optimal results:

Use High Heat: Cooking at a high temperature for a shorter time can sear the outside while keeping the inside moist. This is especially useful for burgers.
Add Moisture: For dishes like meatloaf, consider adding ingredients such as breadcrumbs soaked in milk, shredded vegetables, or an extra egg to help retain moisture.
Don't Overcook: Lean meat can become dry if cooked for too long. Cook to the proper internal temperature and then remove from the heat immediately.
Consider a Binder: For meatballs or meatloaf, adding a binding agent can help the meat hold its shape and prevent it from drying out.

How to Choose the Right Cut

If your butcher labels beef by cut instead of just percentages, you can use that information to predict the fat content. Ground round is typically 85/15, making it a good choice for this ratio. Ground chuck, which comes from the shoulder, is usually closer to 80/20, while ground sirloin is the leanest, often around 90/10. For the freshest selection, look for bright cherry-red colored beef without excessive liquid in the package.

Conclusion: A Versatile and Lean Choice

In conclusion, 85% ground beef is indeed considered lean and represents an excellent middle-ground option for home cooks. It strikes a balance between the rich flavor provided by a higher fat content and the health-conscious benefits of a leaner cut. This versatility makes it suitable for everything from flavorful tacos and sauces to juicy burgers. By understanding the key differences between various lean-to-fat ratios, you can make an informed decision at the grocery store and tailor your choice to your specific recipe and dietary goals.

For more in-depth information on federal meat labeling guidelines, refer to the USDA's official resources on food standards.

Frequently Asked Questions

Yes, 85% lean ground beef is a good choice for burgers. It offers a balance of flavor and leanness that results in a juicy and satisfying burger without excessive grease.

From a nutritional standpoint, 85% lean ground beef is slightly healthier than 80% lean because it contains 5% less total fat and fewer calories. For those monitoring fat intake, the 85/15 option is better.

No, 85% lean ground beef will not produce as much grease as fattier blends like 80/20 or 70/30. While some fat will render out during cooking, it is generally not excessive.

Ground round typically corresponds to an 85/15 lean-to-fat ratio, while ground sirloin is usually leaner, at 90/10 or higher. Ground sirloin is a premium cut and often more expensive, while ground round is a good middle-ground option.

To prevent 85% lean ground beef from drying out, avoid overcooking it and consider cooking it at a slightly higher temperature for a shorter duration. For dishes like meatloaf or meatballs, adding binders and moisture-rich ingredients can also help.

Yes, you can substitute 85% lean for 90% lean ground beef. Just be aware that it has a higher fat content, so you may need to drain some of the rendered fat during cooking to avoid an overly greasy final dish.

People often choose 85% lean for a better balance of flavor and moisture. The slightly higher fat content adds richness that the very lean 90% beef lacks, which can sometimes taste dry and bland without extra ingredients.