Which type of ground beef has a maximum fat content of 10%?

November 13, 2025 •

3 min read

According to the USDA, ground beef is sold with clear labels indicating its lean-to-fat ratio. This standardization helps consumers easily identify which type of ground beef has a maximum fat content of 10%, a popular choice for those seeking a leaner protein option for various recipes. This beef is often labeled as 90/10, signifying 90% lean meat and 10% fat by weight.

Quick Summary

This guide explains that 90/10 ground beef, or ground sirloin, is the specific type with a maximum fat content of 10%. It covers its culinary uses, nutritional profile, and cooking techniques to prevent dryness. Information on other common ground beef varieties and ratios is included.

Key Points

90/10 Ground Beef: The specific type of ground beef with a maximum fat content of 10% is labeled 90/10, meaning 90% lean meat and 10% fat by weight.
Ground Sirloin: This lean product is often sourced from the sirloin primal cut and is frequently referred to as ground sirloin.
Less Grease: Due to its low fat content, 90/10 ground beef produces less grease during cooking, making it ideal for sauces, chilis, and casseroles.
Add Moisture: Because it is leaner, it can dry out if overcooked. Incorporating liquids like broth or sauce helps maintain moisture.
Versatile for Healthy Meals: It is a great choice for various recipes where minimizing fat is a priority, and it retains a strong beef flavor.
Different Ratios for Different Uses: Fattier blends like 80/20 are better for juicy burgers, while leaner 90/10 is preferred for dishes where fat drainage is undesirable.
Careful Cooking: To prevent dryness, avoid overcooking and use gentle cooking methods for 90/10 ground beef.

Understanding Ground Beef Labels: The Lean-to-Fat Ratio

The label on a package of ground beef is more than just a name; it's a critical guide to its fat content, flavor, and best culinary uses. The ratio, expressed as two numbers separated by a slash (e.g., 90/10), indicates the percentage of lean meat to fat by weight. For example, 90/10 ground beef is 90% lean meat and 10% fat, making it one of the leanest options available. Knowing this ratio helps you make informed decisions, whether you are aiming for a juicy burger or a lighter, heart-healthy sauce.

The Answer: 90/10 and Ground Sirloin

The type of ground beef with a maximum fat content of 10% is specifically labeled as 90/10 ground beef. This is also commonly known as ground sirloin, as it is typically derived from the sirloin primal cut of the cow, which is a naturally leaner section. While other lean blends may exist (like 93/7 or 96/4), 90/10 is the most prevalent lean option readily available in most grocery stores.

Why Choose 90/10 Ground Beef?

Healthier option: With significantly less fat and fewer calories than fattier varieties, it is an excellent choice for those managing fat intake or following a low-fat diet.
Ideal for sauces and chili: The minimal fat content means less grease to drain, resulting in a lighter and less oily final dish.
Full beef flavor: Despite being lean, ground sirloin offers a robust, beefy flavor that works well in dishes with added moisture and seasoning.

How to Cook 90/10 Ground Beef Without Drying It Out

Since 90/10 ground beef contains less fat, it has a higher risk of becoming dry and crumbly if not cooked properly. Here are some tips for achieving a moist and flavorful result:

Add moisture: Incorporate ingredients like tomato sauce, beef broth, or finely chopped vegetables (onions, mushrooms) to boost moisture.
Use binders for meatballs and meatloaf: For formed dishes, add binders such as breadcrumbs, eggs, or oatmeal to help hold moisture and prevent a dry texture.
Don't overcook: Cook only until the pink is gone and the beef is browned, as excessive cooking will dry it out. A meat thermometer can ensure it reaches a safe 160°F internal temperature without overshooting.
Cook in batches: If browning a large quantity, avoid overcrowding the pan. This allows the meat to brown effectively rather than steaming.

Comparison of Common Ground Beef Ratios

Understanding the different ratios helps you choose the right product for your recipe. The percentages represent the lean meat to fat ratio by weight.


Feature	90/10 Ground Beef (Ground Sirloin)	85/15 Ground Beef (Ground Round)	80/20 Ground Beef (Ground Chuck)	70/30 Ground Beef (Regular)
Fat Content	Maximum 10%	15%	20%	30%
Leanness	Very Lean	Moderately Lean	Moderately Fatty	Fatty
Source Cut	Typically Sirloin	Typically Round	Typically Chuck	Various Trimmings
Flavor	Strong beefy flavor	Balanced	Juicy and rich	Most flavor from fat
Recommended Use	Sauces, chili, stuffed peppers, healthy casseroles	Tacos, meatloaf, sauces, meatballs	Burgers, meatballs, meatloaf	Juicy burgers, recipes where fat can be drained

Key Considerations for Your Next Meal

When choosing ground beef, your recipe's desired outcome should be the main factor. For hearty, juicy burgers, the fat content of 80/20 ground chuck is desirable for flavor and moisture. However, if you are making a Bolognese sauce or chili where you don't want to drain excess grease, the 90/10 ground beef is the more practical and healthier choice. Some higher-end butchers may offer proprietary blends to achieve a certain flavor profile while maintaining a specific lean-to-fat ratio, but 90/10 remains the standard for lean ground sirloin.

Conclusion

The type of ground beef with a maximum fat content of 10% is known as 90/10 ground beef, frequently sourced from the sirloin cut. This leaner option is ideal for various health-conscious recipes where you want to minimize fat without sacrificing flavor. By understanding how to properly prepare and cook this leaner blend, you can enjoy delicious, flavorful dishes like sauces, chilis, and meatloaves that are less greasy and more wholesome. The key is to manage moisture and avoid overcooking to prevent a dry final product. For more detailed information on specific ratios and cooking methods, refer to reputable food sources like the Webstaurant Store Blog which covers different types of ground beef.

Frequently Asked Questions

The primary name for ground beef with 10% fat is 90/10 ground beef. It is also often labeled as ground sirloin because it typically comes from the lean sirloin cut.

Yes, 90/10 ground beef is one of the leaner options available, containing less saturated fat and fewer calories per serving compared to other ground beef types with higher fat percentages, such as 80/20 or 70/30.

To keep 90/10 ground beef moist, avoid overcooking it, and consider adding moisture through liquids like broth or tomato sauce. For formed dishes like meatloaf, adding binders such as breadcrumbs and eggs helps retain moisture.

90/10 ground beef is best for recipes where you want a minimal amount of grease, such as chili, meat sauces like bolognese, stuffed peppers, and lean meatloaves.

While you can use 90/10 ground beef for burgers, it is not the ideal choice as it can result in a drier patty. Fattier blends like 80/20 are better for producing juicy and flavorful burgers.

The 90/10 ratio on ground beef packaging refers to the lean-to-fat ratio by weight. It means the package contains 90% lean meat and 10% fat.

The fat content for ground sirloin can sometimes be even lower, such as 93/7, but it is typically at least 90% lean. The 90/10 label indicates a maximum of 10% fat, making it a reliable choice for a very lean option.