What is the least greasy ground beef? A complete guide

November 29, 2025 •

4 min read

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.

Quick Summary

The greasiest ground beef is typically labeled 70/30, while ground sirloin and ground round, with lower fat percentages, are the least greasy choices. Cooking techniques like draining and rinsing can further reduce the fat content of any ground beef.

Key Points

Leanest Cut: Ground sirloin is the least greasy option, typically labeled 90/10 or higher.
Next Leanest: Ground round, usually 85/15, is also a very lean and less greasy choice.
Identify Fat Content: Look for the lean-to-fat ratio on packaging (e.g., 90/10) to determine greasiness.
Reduce Fat Post-Cooking: For any ground beef, you can reduce greasiness by draining the fat or rinsing the cooked meat with hot water.
Best Use Cases: Lean ground beef is ideal for sauces, casseroles, and chili, where moisture is added, rather than hamburgers.
Budget-Friendly Option: If budget is a concern, purchase less expensive, fattier ground beef and use cooking techniques like rinsing to reduce fat.

Understanding the Lean-to-Fat Ratio

When searching for the least greasy ground beef, the most important factor to consider is the lean-to-fat ratio, clearly labeled on most packaging. This ratio, typically seen as 80/20, 90/10, or 93/7, indicates the percentage of lean meat versus fat by weight. A higher first number signifies a leaner, and therefore less greasy, product. For example, 93/7 ground beef contains 93% lean meat and only 7% fat, resulting in a much less greasy product compared to a standard 80/20 mix.

The Leanest Cuts of Ground Beef

The greasiness of ground beef is directly tied to the cut of meat from which it's derived. Different primal cuts from the cow have varying fat contents, and understanding these can help you select the ideal non-greasy option for your recipe.

Ground Sirloin

Ground sirloin is widely considered the leanest type of ground beef, with ratios often at 90/10 or even 92/8. Coming from the mid-back section of the cow, the sirloin primal is naturally lean and produces a pronounced beefy flavor without a greasy feel. Its low fat content makes it ideal for dishes where you want flavor without excess moisture or fat, such as chili, meat sauces, and casseroles. However, because it is so lean, it can dry out quickly if overcooked.

Ground Round

Coming from the rump and hind legs of the cow, ground round is also a very lean option, typically with a ratio of 85/15. It has less fat than ground chuck but is generally more flavorful and less expensive than ground sirloin. Ground round holds its shape well and is excellent for heavily seasoned dishes like tacos or sloppy joes, where its dryness is balanced by sauces.

Ground Chuck

Often the go-to for burgers, ground chuck comes from the shoulder and neck area of the cow and typically has an 80/20 ratio. While it contains more fat and is juicier than sirloin or round, it is still a good all-purpose option. For those who prefer a balance of flavor and lower greasiness, 85/15 ground chuck can be a good compromise.

Regular Ground Beef

Meat simply labeled "ground beef" or "hamburger" is the fattiest option, containing a blend of trimmings from various cuts. It can have a fat content of up to 30%, which means it will be the greasiest and produce the most rendered fat during cooking. This is best used for recipes where the fat can be fully drained, such as classic juicy burgers.

Comparison of Ground Beef Types


Type	Typical Lean/Fat Ratio	Ideal For	Greasiness Level
Ground Sirloin	90/10 to 92/8	Sauces, casseroles, chili	Very Low
Ground Round	85/15	Tacos, sloppy joes, seasoned crumbles	Low
Ground Chuck	80/20	Juicy burgers, meatballs, meatloaf	Medium
Regular Ground Beef	70/30	Classic burgers	High

How to Reduce Greasiness in Any Ground Beef

Regardless of the cut you choose, there are effective methods to further reduce the final grease content in your cooked ground beef. These techniques allow for a healthier end result without sacrificing taste.

Rinse with hot water: After browning the beef in a skillet, transfer the cooked crumbles to a colander. Pour very hot (not boiling) water over the meat to rinse away excess fat. This can remove up to 50% of the fat. Pat dry with paper towels before adding to your recipe.
Drain in a colander: A simpler method is to drain the cooked ground beef in a colander over a bowl to collect the rendered fat. Be sure not to pour hot fat down your kitchen sink, as it can cause clogs.
Use a paper towel to blot: For a quick fix, push the cooked meat to one side of the skillet and tilt the pan to pool the rendered fat on the other side. Soak up the fat with folded paper towels before continuing with your recipe.
Try the boiling method: For a uniform, finely crumbled product with minimal fat, some people boil their ground beef. Place the beef in a pot, cover with water, and bring to a boil. Break up the meat as it cooks, then drain it in a colander.

Conclusion

For those seeking the least greasy ground beef, opting for a leaner cut is the most direct solution. Ground sirloin (90/10 and higher) and ground round (85/15) are your best bets, offering the lowest fat content and a less oily result. For applications like sauces or chili, their leaner profile is an asset, not a drawback. For general cooking, choosing leaner options and employing simple techniques like draining and rinsing can significantly reduce the final fat content of your meal. By understanding the labels and employing these simple tricks, you can enjoy delicious, flavorful ground beef dishes that are far less greasy.

Understanding the different types of ground beef provides additional insights into selecting the best ground beef for your culinary needs.

Frequently Asked Questions

For less greasy tacos, opt for ground round (85/15) or ground sirloin (90/10 or higher). These leaner cuts will release less fat, and any excess can be easily drained before adding your seasoning and sauce.

Rinsing cooked ground beef with hot water primarily removes rendered fat, not the flavor locked within the meat itself. It is recommended to add seasonings and herbs after rinsing to maximize their impact.

The 90/10 label means the ground beef is 90% lean meat and 10% fat by weight. It is a very lean, low-grease option typically made from sirloin cuts.

Yes, ground chuck (typically 80/20) is less greasy than regular ground beef (often 70/30) because it contains a lower percentage of fat. However, it is still fattier than ground round or ground sirloin.

While you can use lean ground beef for burgers, the lack of fat can make the patties dry and less flavorful. For a juicy burger, a higher fat content like 80/20 ground chuck is generally preferred.

If a percentage label isn't present, you can make an educated guess by looking at the color. The brighter the red color, the leaner the beef will be. Additionally, look for meat labeled "ground sirloin" or "ground round".

Yes, rinsing cooked ground beef with hot water is a safe and effective way to reduce its fat content. The hot water will wash away the rendered fat without compromising the meat's nutrients or safety.