Is 90/10 Considered Lean Ground Beef? Understanding Ratios and Labels

November 28, 2025 •

4 min read

According to the U.S. Department of Agriculture (USDA), 90/10 ground beef is officially classified as "extra lean," not just lean. This common designation signifies a ratio of 90% lean meat to 10% fat by weight and is often sourced from the leaner sirloin cut.

Quick Summary

This article clarifies if 90/10 ground beef is lean by explaining the classification systems and how fat content affects flavor, texture, and cooking methods. Learn the distinctions between different ground beef ratios and how to select the right one for various recipes, from burgers to sauces.

Key Points

Extra Lean Classification: The USDA designates 90/10 ground beef as "extra lean," distinguishing it from simply "lean" beef.
Less Fat, Less Flavor: With only 10% fat by weight, 90/10 has a lower flavor and moisture content than fattier grinds like 80/20.
Ideal for Sauces: The low-fat ratio is perfect for dishes like chili or spaghetti sauce, where minimal grease is desired.
Requires Care When Cooking: To prevent dryness, 90/10 beef should be seasoned well and not overcooked, especially when making patties.
High in Protein and Nutrients: Extra lean beef offers a calorie-friendly source of high-quality protein, iron, and B vitamins.
Best for Healthy Recipes: Choosing 90/10 is a simple way to reduce fat and calories in many recipes without sacrificing the nutritional benefits of beef.

The world of ground beef labels can be confusing for even experienced home cooks. Terms like "lean," "extra lean," and numbered ratios like 80/20 or 93/7 all point to one key factor: the meat's lean-to-fat composition. A 90/10 ratio is a popular choice for many health-conscious consumers, but what does the labeling actually mean, and how does it impact your cooking?

Decoding Ground Beef Labeling

For consumers in the United States, the USDA provides specific guidelines that dictate how ground beef can be labeled. The key takeaway is that the labeling is based on the percentage of lean meat to fat by weight, not by calories. A 90/10 package indicates 90% lean meat and 10% fat. Under USDA regulations, this ratio qualifies for the extra lean designation, a step above what is simply labeled as "lean". A product must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams to be labeled extra lean.

In Canada, the Canadian Food Inspection Agency (CFIA) has slightly different regulations, but the principle is the same. The "Extra Lean" label corresponds to a maximum fat content of 10%, meaning a 90/10 grind would also be considered extra lean in Canada.

Why the Distinction Matters

Understanding the precise fat content is crucial because it affects the meat's culinary properties. Fat contributes significantly to the flavor, juiciness, and texture of cooked ground beef. A lower fat content, while beneficial for reducing calorie intake, results in a drier, less flavorful end product if not cooked correctly.

For Sauces and Chili: The low fat content of 90/10 ground beef means less grease to drain, making it an excellent choice for recipes that benefit from a lean texture, such as spaghetti sauce, chili, or tacos.
For Burgers and Meatloaf: For dishes where fat renders to create a moist, juicy product, a higher fat percentage is often preferred. Using a 90/10 for burgers may result in a drier, less flavorful patty, though clever cooking techniques can help mitigate this.

Comparison of Common Ground Beef Ratios


Lean-to-Fat Ratio	Typical Source	Characteristics	Best Uses
90/10 (Extra Lean)	Sirloin	Less fat, drier texture; minimal shrinkage during cooking.	Sauces, chili, casseroles, stuffed peppers.
85/15 (Lean)	Round	Good balance of flavor and leanness; can dry out if overcooked.	Tacos, meatloaf, and recipes with added moisture.
80/20 (Lean/Ground Chuck)	Chuck	High flavor and juicy texture due to higher fat content; more shrinkage.	Classic burgers, meatballs, and grilled patties.
73/27 (Regular)	Trimmings	Highest fat content, most flavor, and juiciest when cooked.	Dishes where fat can be rendered off, such as some sausages or a very juicy burger.

Health Benefits of Choosing Lean Ground Beef

Switching to a leaner grind like 90/10 can offer several health benefits, though the final dish depends on preparation. Here are some of the advantages:

Lower Calorie Count: With less fat, extra lean beef has fewer calories per serving. This is a simple way to reduce caloric intake without sacrificing protein.
Reduced Saturated Fat: High intake of saturated fat is linked to higher cholesterol levels. Choosing a leaner option, like 90/10, helps decrease overall saturated fat consumption.
High-Quality Protein: Lean beef is a fantastic source of high-quality protein, which is essential for building and repairing muscle tissue.
Rich in Nutrients: Ground beef, including leaner varieties, provides essential nutrients such as iron, zinc, and B vitamins, particularly vitamin B12.
Supports Muscle Mass: For those focused on fitness or managing weight, protein-rich lean beef helps preserve muscle mass and keeps you feeling full longer.

Tips for Cooking with 90/10 Ground Beef

Because of its lower fat content, 90/10 ground beef requires a slightly different approach to cooking to prevent it from becoming dry. Here are some tips to achieve a delicious result:

Do not overcook: Cook only until the meat is no longer pink. Overcooking will dry out the lean meat.
Add moisture: For dishes like meatballs or meatloaf, use binders and moisture-rich ingredients like breadcrumbs, eggs, or finely grated onions.
Season generously: Since less fat means less inherent flavor, generously season your meat with herbs and spices to build depth.
Proper technique for browning: Avoid overcrowding the pan. Cook in batches to ensure proper browning rather than steaming.

Conclusion

So, is 90/10 considered lean ground beef? The answer is yes, and specifically, it is classified as extra lean under USDA standards. This ratio is an excellent choice for those seeking a healthier, lower-fat protein source for dishes like sauces, chilis, and casseroles. While it may not produce the juiciest burgers on its own, understanding its properties allows you to adapt cooking techniques and achieve a delicious result. Ultimately, the best ground beef for your needs depends on your recipe and health goals. By understanding the labeling system and how fat content impacts cooking, you can confidently choose the right option every time.

Check out more information on lean ground beef from the USDA.

Frequently Asked Questions

The primary difference is the fat content regulated by the USDA. 'Lean' ground beef must contain less than 22.5% fat, while 'Extra Lean' must have less than 15% fat. The 90/10 ratio falls into the extra lean category.

While 90/10 ground beef can be used for burgers, its low fat content can result in a drier patty. Many chefs prefer 80/20 ground chuck for burgers because the higher fat content renders during cooking, resulting in a juicier, more flavorful product.

90/10 ground beef shrinks significantly less than ground beef with higher fat percentages (like 80/20). Since fat melts during cooking, fattier meat loses more volume.

To prevent 90/10 from drying out, avoid overcooking it. In recipes like meatloaf, add moist binders such as breadcrumbs and eggs. For skillet cooking, don't overcrowd the pan and consider adding moisture like broth or sauce.

The leaner texture of 90/10 is ideal for dishes where you want less grease. It's excellent for sauces, chili, stuffed peppers, casseroles, and tacos.

90/10 ground beef is considered healthier in terms of macronutrients, as it contains less fat, fewer calories, and less saturated fat than 80/20. However, both offer valuable protein and nutrients like iron and zinc.

Yes, you can substitute 90/10 for other ratios, but be mindful of the difference in fat content. You may need to add extra moisture or seasonings to compensate for the lower fat and potential lack of flavor and juiciness.