What is Regular Ground Beef?
Regular ground beef is the term for ground beef containing up to the legal maximum of 30% fat and 70% lean meat. Because fat adds flavor and moisture, this is often the most economical choice and delivers a very beefy taste. It is commonly made from less expensive cuts like the brisket, shank, and trimmings from other steaks. While this high fat percentage makes it ideal for certain dishes, it is important to know that it will also render a significant amount of grease during cooking.
Where to Find the Fattiest Ground Beef
While some specialty butchers might offer custom grinds with slightly different ratios, 70/30 is the most common high-fat blend found in commercial stores. You will typically find it pre-packaged or at the meat counter labeled as 'regular ground beef' or '70/30 ground beef'. Some producers also create their own high-fat blends, with some even offering 73/27 blends as a slightly leaner, but still very fatty, option. A good rule of thumb is to look for the highest fat percentage listed on the label, which will not exceed 30% in most retail settings.
A Comparison of Common Ground Beef Blends
To help you decide which ground beef is right for your needs, here is a comparison of the most common lean-to-fat ratios you will find at the grocery store.
| Blend | Fat Content | Common Cut | Best For | Best Cooking Method |
|---|---|---|---|---|
| 70/30 (Regular) | 30% | Brisket, Shank, Trimmings | Burgers, Meatloaf, Chili | Pan-frying, Grilling (drain excess fat) |
| 73/27 | 27% | Chuck/Brisket | Burgers, Meatballs, Meatloaf | Pan-frying, Grilling |
| 80/20 (Ground Chuck) | 20% | Chuck (Shoulder) | Burgers, Meatballs, Tacos | Pan-frying, Grilling |
| 85/15 (Ground Round) | 15% | Round (Hind Quarter) | Meat sauce, Lasagna, Stuffed Peppers | Pan-frying, Browning for sauces |
| 90/10 (Ground Sirloin) | 10% | Sirloin | Casseroles, Meat sauce, Tacos (drained) | Browning, Adding to other dishes |
| 93/7 | 7% | Sirloin/Round | Casseroles, Soups, dishes without much extra fat | Browning, Adding to other dishes |
Benefits and Drawbacks of High-Fat Ground Beef
Choosing a high-fat ground beef, like a 70/30 blend, comes with a unique set of benefits and disadvantages.
Benefits:
- Superior Flavor: The fat is where much of the rich, beefy flavor resides. A high-fat content ensures a more robust taste.
- Increased Juiciness: The higher fat content keeps the meat moist and tender during cooking, resulting in a more succulent final product.
- Cost-Effective: As it is often made from trimmings and less expensive cuts, fattier ground beef is typically the most budget-friendly option.
- Versatile for Specific Dishes: High-fat ground beef is perfect for dishes like burgers, meatballs, and chili where the rendered fat adds to the overall dish, or is drained off.
Drawbacks:
- Higher Saturated Fat and Calorie Content: High-fat ground beef contains more saturated fat and calories per serving, which can be a concern for those monitoring their intake.
- Greasy Result: In some cooking methods, particularly pan-frying, a large amount of grease will render. This often needs to be drained to avoid a greasy mess.
- More Shrinkage: The higher fat content means the meat will shrink more significantly during cooking as the fat renders out. This can affect yield in recipes where precise amounts are important.
How to Cook with the Fattiest Ground Beef
While fatty ground beef is perfect for high-heat methods like grilling burgers, some dishes benefit from different techniques.
- For Grilling: When making burgers, the fat is essential for juiciness and flavor. Grill over medium-high heat, and be prepared for flare-ups from the dripping fat. Avoid pressing down on the burgers with a spatula, as this squeezes out the flavorful juices.
- For Sauces and Chili: When browning for a sauce or chili, you can drain the excess fat after the meat is cooked. This reduces the final dish's greasiness while still retaining the rich flavor developed during browning. Some chefs use the rendered fat to sauté aromatics like onions and garlic for extra depth of flavor.
- For Meatloaf and Meatballs: The high fat content in 70/30 ground beef works as a natural binder, preventing the meat from drying out and ensuring a tender texture. It keeps these dishes moist and juicy, even when cooked for extended periods.
The Final Word
In conclusion, the fattiest ground beef you can legally and typically purchase contains a maximum of 30% fat, often labeled as regular or 70/30 ground beef. This high fat content makes it an excellent choice for achieving maximum flavor and juiciness in dishes like burgers and meatballs. However, for those watching their fat intake, or for recipes that require less grease, leaner options are more suitable. Ultimately, your choice should be dictated by your recipe, desired flavor, and dietary considerations. For a deeper understanding of federal labeling regulations, consult the USDA Food Safety and Inspection Service website.
Optional Outbound Link: FSIS on Ground Beef and Food Safety
How to use leftover ground beef fat
Instead of discarding the rendered fat, consider repurposing it. The grease can be an excellent cooking medium for sautéing vegetables, adding flavor to gravies, or even frying eggs. Simply strain it through a fine-mesh sieve or cheesecloth into a heatproof container, allow it to cool, and store it in the refrigerator.
Considerations when buying regular ground beef
Since 'regular' ground beef is often made from various trimmings, the flavor profile can be less consistent than ground beef made from a single, specific cut, like ground chuck. For consistent, high-fat results, seeking out a specific 70/30 or 73/27 blend from a reliable butcher may be a better option than relying solely on the 'regular' label.
