Is 85% ground beef considered lean? A nutritional guide

October 20, 2025 •

4 min read

According to the USDA, ground beef can be labeled as “lean” if it contains a maximum of 17% fat by weight. Therefore, to answer the question, is 85% ground beef considered lean? Yes, it officially falls into this category, representing a middle-ground option for those balancing flavor with fat content.

Quick Summary

85% lean ground beef is officially classified as lean by USDA standards, having 15% fat by weight. It provides a good balance of flavor and leanness compared to fattier and extra-lean options. This versatile cut is a source of high-quality protein and essential nutrients like iron and zinc.

Key Points

Classification: 85% lean ground beef is officially categorized as "lean" under USDA regulations, as it meets the requirement of having less than 17% fat by weight.
Fat and Calorie Content: While considered lean, its 15% fat content makes it more caloric and fattier than "extra-lean" options like 90/10 or 93/7.
Nutrient-Dense Protein Source: It is an excellent source of high-quality protein and essential micronutrients, including iron, zinc, and Vitamin B12.
Balanced Flavor Profile: The 85/15 blend offers a desirable balance of rich beef flavor and moisture, making it a versatile ingredient for many recipes.
Fat Reduction Strategies: Cooking techniques such as draining the fat after browning, rinsing with hot water, or grilling can significantly reduce the final fat content.
Culinary Versatility: The 85/15 blend is a versatile choice, working well in burgers, meatloaf, and sauces, while extra-lean is ideal for dishes where you want to minimize fat.

Understanding Ground Beef Labeling

When you see a package of ground beef labeled with a percentage, such as 85%, it indicates the lean-to-fat ratio by weight. This means the product is 85% lean meat and 15% fat. This ratio is determined before cooking, and the fat content of the final product will vary depending on the cooking method used. Understanding these labels is the first step in making informed nutritional decisions.

Is 85% Ground Beef Considered Lean?

Yes, according to the United States Department of Agriculture (USDA), 85% ground beef is considered lean. The USDA sets specific standards for meat labeling, and the "lean" designation applies to ground beef that contains a maximum of 17% fat. Anything with a higher fat content, such as 80/20 or 73/27 blends, is categorized as medium or regular ground beef.

However, it's crucial to distinguish between "lean" and "extra-lean." The USDA defines "extra-lean" ground beef as having less than 5 grams of total fat per 100 grams. Extra-lean varieties are typically labeled 90/10 or 93/7 and contain significantly less fat than 85/15 ground beef.

Nutritional Profile of 85/15 Ground Beef

Choosing 85/15 ground beef offers a nutritious option rich in protein and essential vitamins and minerals. A typical 4-ounce (113-gram) serving of raw 85/15 ground beef contains approximately 243 calories, 21 grams of protein, and 17 grams of total fat. It is important to note that the calorie content is significantly impacted by the fat percentage, as fat contains more than twice the calories per gram compared to protein.

Key Nutrients in Ground Beef

Protein: An excellent source of high-quality, complete protein, providing all essential amino acids for muscle repair and growth.
Iron: A good source of heme iron, which is highly bioavailable and crucial for healthy red blood cells and oxygen transport.
Zinc: A vital mineral for immune function, cell growth, and wound healing.
B Vitamins: A particularly rich source of Vitamin B12, essential for nerve function and red blood cell formation.
Selenium: An antioxidant that helps protect cells from damage.

Comparing Ground Beef Ratios

Here is a comparison of different ground beef types to help you make the best choice based on your culinary and dietary goals.


Feature	85/15 Ground Beef (Lean)	90/10 Ground Beef (Extra-Lean)	73/27 Ground Beef (Regular)
Fat Content	15% fat by weight	10% fat by weight	27% fat by weight
Approximate Calories (per 3.5oz cooked)	~250 calories	~217 calories	~288 calories
Best For	Tacos, meatloaf, sauces	Chili, stuffed peppers, casseroles	Juicy burgers, meatballs
Flavor	Balanced, good beefy flavor	Less flavor, can be drier	Rich, very flavorful
Moisture	Moist but not excessively greasy	Tends to be drier	High moisture, can be greasy

Cooking Methods for a Healthier Dish

Even when using 85% lean ground beef, you can reduce the final fat content of your meal. Different cooking techniques can significantly affect the amount of fat consumed.

Draining the Fat: After browning the meat in a skillet, drain the excess fat. A simple way is to push the meat to one side and blot the fat with a paper towel.
Rinsing with Hot Water: For a more aggressive approach, place the browned meat in a colander and rinse it with hot (not boiling) water. This can reduce the fat content by up to 50%.
Grilling or Broiling: These cooking methods allow the fat to drip away from the meat as it cooks.
Adding Fillers: Incorporate finely chopped mushrooms, lentils, or other vegetables. This allows you to use less meat while still enjoying the flavor, boosting the fiber, and reducing the overall calorie and fat content.

The Flavor and Health Trade-Off

The choice between different ground beef ratios often involves a trade-off between flavor and health. Fat is a primary carrier of flavor in beef, so leaner cuts may have less intense beef flavor and can sometimes be drier. The 85/15 blend is a popular choice precisely because it strikes a satisfying balance, offering enough fat for a rich, beefy taste without being overly greasy. For those concerned about heart health, choosing a leaner cut like 90/10 or even 93/7 can help reduce saturated fat intake, especially when cooked to drain away excess fat. Integrating lean meat into a diet that emphasizes fruits, vegetables, and whole grains is key for maintaining overall health. You can learn more about balancing diet for heart health from authoritative sources such as the American Journal of Clinical Nutrition studies.

Conclusion: Making the Best Choice for You

In summary, 85% ground beef is legally and nutritionally considered lean by USDA standards, but it's not the leanest option available. While it contains more fat and calories than extra-lean varieties, it offers a richer flavor and moisture content that many cooks appreciate. For recipes like tacos or sauces where fat can be easily drained, 85/15 can be an excellent, balanced choice. For those focused on stricter calorie and fat limits, opting for 90/10 or 93/7 is more suitable. Ultimately, the right choice for your diet depends on your personal health goals, cooking application, and flavor preferences. With smart cooking techniques, you can enjoy the benefits of lean ground beef while managing your fat intake effectively.

Frequently Asked Questions

The main difference is the fat content: 85% lean contains 15% fat, while 90% lean contains 10% fat by weight. This means 90% lean has fewer calories, less saturated fat, and can be drier, whereas 85% lean offers a better balance of flavor and moisture.

Yes, draining the fat after browning removes a portion of the rendered fat, which reduces the total fat and calorie count of the finished dish. However, it won't remove all the fat, and starting with a leaner cut is still the most effective way to minimize fat content.

85% ground beef is a versatile choice suitable for a wide range of recipes. It works well for juicy burgers, flavorful meatloaf, spaghetti sauces, tacos, and casseroles where some fat is beneficial for moisture and flavor.

Yes, it can be part of a weight loss diet when consumed in moderation. Its high protein content promotes satiety and helps build muscle. To manage calories, choose leaner blends, watch portion sizes, and use cooking methods that reduce fat, such as grilling.

Choose based on your dietary needs and cooking style. For those prioritizing lower fat and calorie intake, or for recipes that can't be drained (like meatloaf), extra-lean is best. For dishes where a little more flavor and moisture are desired, 85% lean is a great balance.

Ground beef is an excellent source of protein, iron (especially the easily-absorbed heme iron), zinc, and B vitamins, particularly B12. These nutrients are vital for energy, immune function, and overall health.

Yes, the cut of beef used for grinding often determines its lean-to-fat ratio. Ground round is commonly 85/15, while ground sirloin is typically leaner, around 90/10.