Tag: Best for burgers

According to USDA data, Americans consume a significant amount of ground beef annually, with 80/20 being a popular choice for its balance of flavor and juiciness. But is 80/20 beef better for every application, or should you reach for a leaner option? The answer depends on your recipe and desired outcome.

According to culinary experts and chefs, the most popular and classic ratio of ground beef is the 80/20 blend. This is the ground beef that has 20% fat, delivering a rich flavor and juicy texture that is ideal for a wide variety of dishes, especially hamburgers and meatballs.

According to taste tests, ground beef with 15% to 20% fat is often highly rated for flavor and texture. Deciding how much fat is good for ground beef depends on your specific recipe and desired outcome, balancing richness with leanness.

By law, ground beef sold in the United States cannot contain more than 30% fat by weight. This makes regular ground beef, often labeled as a 70/30 blend, the fattiest ground beef you can buy at most grocery stores. This high fat content translates into a significantly more flavorful and juicy result, especially when cooked correctly.

By law, ground beef can contain a maximum of 30% fat, though the best percent lean beef for your kitchen varies by dish. The fat content directly impacts flavor, moisture, and how the meat holds its shape during cooking, making it a critical choice for any recipe.