What is the leanest ground beef you can eat?

December 31, 2025 •

4 min read

According to the USDA, the leanest ground beef available on the market, often labeled as 'extra-lean,' can have a fat percentage as low as 4-5%. While widely available options like ground sirloin (90/10) are extremely lean, some specialty blends or custom grinds can push the leanness even further. Understanding these percentages is key to selecting the right beef for your health goals and culinary needs.

Quick Summary

The leanest ground beef options include 96/4 and 95/5 blends, while ground sirloin (90/10) is a commonly found and very lean cut. Higher lean ratios offer lower fat and calories but can be drier when cooked. Adjusting cooking methods and adding moisture-retaining ingredients can help maintain flavor and texture in low-fat ground beef dishes.

Key Points

The leanest cuts are up to 96/4: Extra-lean ground beef, typically with a 95/5 or 96/4 lean-to-fat ratio, is the leanest option available in most supermarkets.
Ground Sirloin is a lean standard: Common ground sirloin, labeled as 90/10, is a widely accessible and very lean cut, though typically not the absolute leanest.
Flavor decreases with leanness: As the fat content decreases, so does the natural beef flavor and moisture, meaning leaner beef can taste drier if not cooked carefully.
Cooking techniques are key: To prevent extra-lean beef from drying out, use low-heat methods, add moisture-retaining ingredients like sauces or breadcrumbs, and avoid overcooking.
Lean beef is nutrient-dense: Regardless of leanness, ground beef is a good source of high-quality protein, iron, zinc, and B vitamins.
Recipes matter: Leaner grinds (90/10 or 95/5) are best for sauces, chili, and casseroles, while fattier grinds (80/20) are better for juicy burgers and meatballs.

Understanding Ground Beef Lean Ratios

When shopping for ground beef, you will notice labels indicating the ratio of lean meat to fat, such as 80/20, 90/10, or 95/5. The first number represents the percentage of lean meat, while the second indicates the fat percentage. A higher first number means a leaner product. For health-conscious consumers, selecting the highest possible lean-to-fat ratio is the goal, though it's important to understand the trade-offs involved.

The Leanest Option: 96/4 and 95/5 Blends

The leanest ground beef you are likely to find in a standard supermarket is typically labeled as 96% lean with 4% fat, or sometimes 95% lean with 5% fat. These extremely lean blends are often made from cuts of meat with very little fat, resulting in a product that is low in calories and saturated fat. While nutritionally superior for those monitoring fat intake, this leanness also means the meat is less juicy and can become dry and tough if overcooked.

Ground Sirloin (90/10)

For many, ground sirloin represents the best balance of leanness, flavor, and availability. A 90/10 ratio means it contains only 10% fat. Sourced from the sirloin primal cut in the middle of the cow's back, this is the leanest of the primal-cut grinds. It is an excellent choice for a wide range of dishes where you don't want excess grease, such as meat sauces, chili, or casseroles. Cooking this cut requires some care to prevent it from drying out, which can be done by not overcooking and adding some moisture.

Ground Round (85/15)

This option comes from the round primal cut, located on the cow's hindquarters. With a lean-to-fat ratio of 85/15, it is a versatile, middle-of-the-road choice that offers more flavor and moisture than ground sirloin but is still considered lean. It is well-suited for dishes where the meat is combined with other ingredients, like tacos, meatloaf, or stuffed peppers.

How Cooking Affects Lean Ground Beef

The high protein content of lean ground beef makes it a great source of essential amino acids, iron, zinc, and B vitamins. However, the low fat content means it cooks differently than fattier ground beef. Without the lubricating fat, lean meat can seize up and become tough when exposed to high, prolonged heat. A few strategies can help maintain tenderness and moisture:

Add Moisture: Incorporate ingredients like bread crumbs soaked in milk (a panade), minced mushrooms, or sauces.
Adjust Cooking Time: Cook for less time and to a lower temperature. For burgers, avoid cooking past medium.
Use Proper Methods: For loose crumbles, boiling the meat in water or broth can create a tender, soft texture. For patties, an indoor grill or a hot skillet works well, but be careful not to overcook.
Flavor Boost: Since there is less flavor from rendered fat, you can enhance the taste with herbs, spices, or sauces.

Key Nutritional Advantages of the Leanest Beef

Choosing a 95/5 or 96/4 ground beef provides significant nutritional benefits, especially for those managing their weight or heart health. For a 4-ounce serving of raw 95/5 ground beef, you can expect around 155 calories and 5.6 grams of total fat, with a substantial 24 grams of protein. Compare this to a 4-ounce serving of 80/20 ground chuck, which can contain closer to 287 calories and 22.6 grams of fat, with a large portion coming from saturated fat. The extra-lean option allows you to enjoy the high-quality protein and micronutrients of beef with a much lower calorie and saturated fat count.

Comparison of Common Ground Beef Ratios


Feature	73/27 Ground Beef	85/15 Ground Round	90/10 Ground Sirloin	95/5 Extra-Lean Blend
Fat Content	High (27%)	Moderate (15%)	Low (10%)	Very Low (5%)
Best For	Juiciest burgers, meatballs, rich chili	Tacos, meatloaf, casseroles	Meat sauces, chili, stuffed peppers	Diet-friendly recipes, sauces, crumbles
Flavor Profile	Very rich, beefy flavor	Good beef flavor, less fat	Mild beef flavor, can be less rich	Very mild flavor, relies on added seasonings
Moisture	Very juicy	Holds moisture well	Dries out quickly if overcooked	Can be dry and tough if not cooked properly
Cost	Typically the least expensive	Moderate	Higher than other blends	Premium price point

Conclusion

When asking what is the leanest ground beef you can eat, the answer points to extra-lean blends with ratios as low as 95/5 or 96/4. These options offer the highest protein density and lowest fat content, making them an excellent choice for those prioritizing low-calorie, low-fat protein sources. However, it's crucial to adapt your cooking techniques to compensate for the lack of fat, ensuring your final dish remains moist and flavorful. For dishes where some fat is desired for flavor and texture, a 90/10 ground sirloin or 85/15 ground round provides a good balance without being excessively greasy. Ultimately, the best choice depends on your health goals and the specific recipe you are preparing. For more information on beef cooking methods, you can explore resources like the BeefItsWhatsForDinner.com website.

Frequently Asked Questions

The leanest ground beef commonly available has a 95% lean and 5% fat ratio, but some specialty products or custom grinds can reach 96% lean with just 4% fat.

The leanest ground beef is often made from the sirloin primal cut, which is naturally low in fat. Blends are also made by mixing different lean beef trimmings to achieve the desired fat percentage.

Yes, leaner ground beef has fewer calories per serving because fat contains more calories per gram than protein. For example, a 4-ounce serving of 95/5 has significantly fewer calories than the same size serving of 80/20.

The low fat content means there is less moisture to render during cooking. Without this fat, the muscle fibers can seize and toughen, making the meat dry if it is cooked for too long or at too high a temperature.

To add moisture and flavor, incorporate ingredients like finely chopped mushrooms, sauces, broths, or even a panade (milk-soaked bread) into your recipe. Seasoning the meat before cooking and using a moist cooking method, like simmering in sauce, also helps.

Ground sirloin is a specific type of ground beef that must come from the sirloin cut and is typically sold as 90/10. Other 'extra-lean' blends (like 95/5) can be made from various lean beef trimmings to reach the desired fat percentage.

Extra-lean ground beef (95/5) is not ideal for burgers, as the low fat content results in patties that are prone to drying out and becoming tough. Fattier blends like 80/20 ground chuck are generally preferred for juicy, flavorful burgers.