Is 90% ground beef lean or medium?

December 28, 2025 •

3 min read

According to labeling standards, 90% ground beef is classified as "extra lean" due to its maximum fat content of 10%. This makes it significantly leaner than medium ground beef, which contains a much higher percentage of fat and is not an appropriate label for this versatile, lower-fat option.

Quick Summary

90% ground beef is extra lean, not medium, and contains only 10% fat by weight. It is best used for dishes like sauces, casseroles, and meatballs, where controlling grease is important. Different fat ratios impact flavor, moisture, and appropriate cooking applications.

Key Points

Extra Lean Classification: 90% ground beef is extra lean, not medium, as it contains a maximum of 10% fat.
Medium vs. Extra Lean: Medium ground beef has up to 23% fat, while 90% beef has only 10%, making them distinctly different in fat content.
Ideal for Low-Grease Dishes: 90% ground beef is best for recipes like chili, meat sauces, and casseroles where you want to minimize excess fat.
Requires Added Moisture: Due to its low fat, 90% lean beef can dry out easily and often benefits from added moisture or binders like eggs and breadcrumbs.
Better for Burgers: Fattier options like 80/20 (medium) ground beef are generally preferred for juicy burgers because the fat renders during cooking, adding flavor and moisture.
Cooking Method Matters: Proper technique is crucial when cooking 90% lean beef to prevent it from becoming dry and crumbly.

Understanding Ground Beef Percentages

When you see a package of ground beef labeled with a percentage, such as 90%, it refers to the ratio of lean meat to fat by weight. Therefore, 90% ground beef is composed of 90% lean meat and 10% fat. This precise ratio places it firmly in the extra-lean category, not medium. This classification is regulated by food inspection agencies to provide consumers with clear and consistent information. Understanding this key difference is essential for both nutritional awareness and successful cooking results.

The Official Lean-to-Fat Classifications

Different levels of ground beef leanness are defined by specific fat content thresholds. The distinctions are important, as each type behaves differently when cooked.

Extra Lean: Maximum fat content of 10% (e.g., 90/10). This is the leanest option commonly available in grocery stores and is often derived from leaner cuts like sirloin.
Lean: Maximum fat content of 17% (e.g., 83/17). This is a popular and versatile all-purpose option, often made from hip cuts.
Medium: Maximum fat content of 23% (e.g., 77/23). Primarily sourced from the chuck (shoulder) region, this grind offers more fat for added flavor and moisture.
Regular: Maximum fat content of 30% (e.g., 70/30). The highest fat option, regular ground beef is economical but can produce a lot of grease when cooked.

Culinary Applications and Cooking Differences

Choosing the right ground beef for your recipe depends on the desired outcome. The fat content directly influences flavor, juiciness, and the need for draining after cooking. Using a leaner grind where a fattier one is needed, or vice-versa, can negatively impact your dish.

Where 90% Lean Ground Beef Shines

Because of its low fat content, 90% lean ground beef is ideal for dishes where excess grease is undesirable. It is a fantastic choice for the health-conscious cook and for recipes that don't allow for fat drainage after cooking. Specific uses include tacos, burritos, chili, meat sauces, meatloaf, meatballs, stuffed peppers, and cabbage rolls, where it helps prevent greasy results.

Why You Might Choose a Fattier Cut

While 90% lean is a healthy choice, sometimes a higher fat content is what a recipe needs for moisture and flavor. For example, 80/20 ground chuck is widely recommended for juicy, flavorful burgers. Higher-fat options are also more budget-friendly.

Comparison: 90% Extra Lean vs. 80/20 Medium


Feature	90% Extra Lean Ground Beef	80/20 Medium Ground Beef
Lean-to-Fat Ratio	90% lean / 10% fat	80% lean / 20% fat
Best Uses	Sauces, casseroles, stews, stuffed vegetables	Burgers, meatballs, meatloaf
Moisture	Tends to be drier; benefits from added moisture	Juicier and more flavorful due to higher fat content
Flavor	Less intense beef flavor from fat; benefits from seasoning	Richer, more intense beef flavor
Cost	Generally more expensive due to less fat by weight	More economical
Draining Needed?	Minimal to none	Often necessary for dishes where excess fat is a concern

Tips for Cooking with 90% Lean Ground Beef

To get the best results from your 90% lean ground beef, consider these tips:

Don't Overcook: Cook just until the meat is no longer pink to avoid a dry texture.
Add Moisture: Use broth or tomato products in sauces or chili.
Season Generously: Use ample herbs, spices, and aromatics to enhance flavor.
Incorporate Flavorful Ingredients: Onions, garlic, and peppers add moisture and taste.
Consider a Blend: Mixing with a small amount of fattier meat can balance flavor and leanness in dishes like meatloaf.

Conclusion: Choosing the Right Grind for the Job

To answer the question, is 90% ground beef lean or medium?, the definitive answer is that it is extra lean. It is not classified as medium, which contains a significantly higher fat percentage. The key takeaway is that the fat percentage on the package is more than just a nutritional fact; it is a critical indicator of how the meat will perform in different recipes. While 90% lean is an excellent choice for healthier cooking and specific dishes that benefit from less grease, fattier cuts excel where maximum moisture and flavor are paramount, such as in burgers. By understanding the distinct characteristics of each grind, you can make an informed choice and elevate your cooking from standard to sensational.

For a deeper dive into the different types of ground beef and their uses, consider reading this detailed guide from WebstaurantStore, which covers ground sirloin, chuck, and round options.

Frequently Asked Questions

The difference is based on fat percentage. Extra lean ground beef has a maximum of 10% fat, while lean ground beef has a maximum of 17% fat. This makes extra lean the healthier and lower-fat choice.

You can, but it will result in a drier burger with less flavor compared to a fattier grind like 80/20. You may need to add moisture-retaining ingredients and be careful not to overcook it.

Avoid overcooking it and consider adding a little moisture during the cooking process, such as broth, tomato sauce, or finely chopped vegetables. In dishes like meatloaf, use binders like breadcrumbs and eggs.

Yes, because extra lean ground beef contains more muscle meat and less fat by weight, it is typically more expensive than medium ground beef. You are paying for a higher concentration of lean protein.

Medium ground beef is ideal for dishes where you want more flavor and moisture from the fat, such as grilled burgers and meatballs. The fat renders off, providing a richer taste and preventing the meat from drying out.

No, while draining the fat does reduce the overall fat content, it does not remove all of it. You are better off buying a naturally leaner grind like 90% if your goal is to minimize fat content.

The dish may turn out drier and less flavorful than intended, as it relies on the fat from the medium beef for moisture and taste. You might need to adjust by adding extra liquid or seasoning to compensate.