What Cut Of Beef Is Used For Ground Beef

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One of the most common ways to eat beef is as ground beef. It’s adaptable and can be used to make fancy Bolognese sauce for pasta or just grill burgers. There are literally thousands of different recipes for ground beef. Among the most well-liked are tacos, meatloaf, chili, meatballs, and of course, the quintessential American burger!

“Trimmings,” or beef chunks removed from a primal cut to improve the appearance of the beef slice at the meat counter, are used to make ground beef. Whole muscle meat, which is boneless and devoid of cartilage or dense connective tissue, may be included in trimmings. The whole beef carcass will yield between 15% and 20% of its weight in trimmings.

Three different types of ground beef are ground beef available at my shop: 80% lean ground chuck, 85% lean ground round, and 90% lean ground sirloin. Every variety is composed of leftovers from that particular primary cut. The most flavorful and juicy part will be the 80% lean ground chuck (shoulder). Additionally, I suggest using this grind when preparing burgers for grilling. It has the perfect fat-to-meat ratio. When grilled to the recommended internal temperature of 160 degrees, these burgers will still be juicy. 85% of the lean ground (the rear leg) will have less flavor and fat. Ninety percent lean ground sirloin, which is just in front of the rear leg, has very little fat and is preferred by those who are monitoring their fat intake. The best recipes for sirloin are those that incorporate spices to enhance the flavor. Sirloin could be less tender and drier in texture.


The meat grinder’s various-sized plates are used to create ground beef. It may be fine, medium, or coarse. The most widely used and frequently located in butcher shops and grocery stores is fine. It is ideal for most recipes and is used daily in the production of meat case grinds. The texture of the medium size will be meatier and retain more moisture. For burgers, this is my go-to grind! Coarse ground is ideal for recipes like chili. The meat will remain chunky and moist because it won’t break down as much as it would in a fine grind. For a consistent result, it is recommended to grind the meat through twice for all grind sizes.


I suggest having your butcher ground something fresh for you when you purchase ground beef. Sometimes you won’t be able to find the butcher and you’ll have to select your ground beef from the self-serve meat case. Tell him or her what you’re making, how lean you want it, and follow their recommendation! Look for something that was freshly ground today in store. Make sure to check the sell-by date. The color of ground beef should be a vivid pink-red, with pieces of meat and fat easily visible. Steer clear of ground beef that appears pale or pasty as it has likely been ground too frequently. The meat case’s most perishable item, ground beef, has the shortest shelf life. Once you’re home, place your ground beef in a refrigerator that doesn’t reach 40 degrees. Use it that day or freeze it for up to three or four months to use at a later time.

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I’ve done it many times with my KitchenAid grinder attachment. I always mix up the cuts. Skirt Short Ribs, Hanger Steak, and a high-quality fat blend used as a binder Did you know that bristle tart fat is unsaturated? Make sure you have a minimum of 25% fat or the patties won’t hold together whether they are cooked or raw.

75/25 Wagyu, which is better for ground beef, was available prepackaged at my local Costco for $5 per pound. That was heck of a deal. Bought a bunch for the freezer. Only freshly ground beats that. Ask your butcher for tallow to adjust your fat content. I like 75/25. Short ribs are amazing for burgers.

In addition to producing far too much sausage—which is fantastic and incredibly simple—I’ve been preparing a lot of burger mixes. Compared to a kitchen aid, using a dedicated grinder is much simpler. The grinder is a bit much for the little amount of grinding I do, but since life is short and I’m on a four-month wine buying freeze, why not? It’s funny because my favorite blend is the most basic—just brisket—followed by a 25/25/50 mixture of chuck, pork, and brisket. a whole packer can be bought small. I chose a 12-pounder with nice white fat content from the many 10–14-pounders that were available at my local Costco. chopped it up and put it in the freezer for about thirty minutes with the grinder parts. 12 pounds took 45 seconds to grind on the first try, and cleaning the grinder takes longer than grinding! Add a little salt and pepper (or Montreal seasoning for the first batch), refreeze for an additional thirty minutes, and then grind on a 4mm plate for two minutes.

My initial idea was to combine short ribs, chuck, and brisket. play with that and see how things turn out. There is a friend of mine who is adamant about his 50% hamburgers, 50% beef, and 50% pork. I have had them and they are great. This gets me thinking about when I first started preparing pizza at home. It can be enjoyable to experiment with different toppings and flour types, but you must exercise caution because the weight will quickly add up!

I’m not very experienced with this, but I was recently given a nice, substantial rib roast. I chopped it down and used the leftovers to make burgers because I’m the only person in my family who enjoys prime rib and everyone else loves burgers. They were excellent, but I removed some of the fat vein dividing the lip from the eye. In order to source meat for my own burger grinder, I would probably choose less expensive cuts, such as chuck and sirloin, but I would still purchase higher-quality beef even if the cuts were less expensive.

What are the Best Cuts of Beef to Use for Ground Beef?

What Cut Of Beef Is Used For Ground Beef

  • Brisket: This cut is taken from the cow’s breast area, just below the first five ribs. It is divided into two parts called the flat and the point. For ground beef, it is preferable to use only the flat part of the cut.
  • Chuck: This originates from the space between the shoulder blade and neck. It is excellent for grinding because it has a good amount of fat and marbling. This is a substantial cut that works well for soups and slow cooking because it tends to be a little tough.
  • Short Rib: Beef rectangles with the bones removed, cut from the chuck Because short ribs are dense with intermuscular fat and can be tough, slow braising is the ideal method.
  • Steak from the Rib Section: This would be a more costly cut of ground beef. However, it is incredibly tender and flavorful.
  • Sirloin: This cut originates from the space between the round and short loins. This is very lean but has a good beef flavor. To create flavorful ground beef, you’ll need to blend this with a fattier cut, such as chuck or short rib.