Tag: Ground round

According to USDA data, the fat content in ground beef can vary dramatically, from 30% or more in standard grinds to as little as 5% in extra-lean varieties. This wide range means that a generic package of "ground beef" can be far fattier and less healthy than the specifically labeled and leaner ground round.

While most premium burgers feature a higher fat content, with 80/20 blends being a popular choice, ground round (typically 85/15) is a common, leaner alternative found in many grocery stores. However, its leanness presents a challenge for producing the classic juicy and flavorful burger most people crave.

Ground round, sourced from the cow's lean hindquarters, is typically 85-90% lean, making it a lower-fat alternative to ground chuck. So, is ground round a good meat for your cooking needs? This guide explores its flavor, texture, and best applications.

Ground round beef originates from the hindquarters, or 'round primal,' of the cow, a muscular area that results in a significantly leaner ground meat compared to standard ground beef. This distinction in sourcing provides a leaner profile ideal for specific culinary applications.

According to the USDA, a lean ground beef product must contain no more than 22.5% fat by weight. Understanding this labeling is key when asking what is considered a lean hamburger and choosing the right option for your diet or cooking method.

According to the USDA, ground sirloin and other extra-lean options can contain as little as 4% fat, making them the least greasy ground beef options available. Understanding the different cuts and their fat percentages is key to achieving a less greasy dish, whether you're making tacos, sauces, or casseroles.

Typically sold as an 85/15 blend, ground round has 15% fat, making it a moderately lean choice for many dishes. This specific composition helps answer **what percentage of fat does ground round have**, a critical factor for a balanced nutrition diet.