What it is
Ground beef is defined by two things: what it’s ground from and how lean it is. Chuck at eighty to eighty-five percent lean is the burger standard — enough fat to stay juicy and hold together. Round at ninety percent plus is leaner, better for things where the beef is a component rather than the point. Brisket ground is rich and excellent in a blend.
We grind every day and pack it immediately. Ground beef oxidizes fast, which is why the middle of a package can look darker than the outside — that’s normal and not a spoilage signal.
How to cook it
Handle it as little as possible when forming patties — compressed ground beef cooks dense. Cook to 160°F. Grinding distributes any surface bacteria throughout the meat, so the interior temperature actually matters here in a way it doesn’t for a whole steak.
Pull it at
160°F See the full doneness chart for every level.
What to look for
Match the lean ratio to the job: 80/20 for burgers, 85/15 for meatloaf and meatballs, 90/10 for sauces and chili where you’ll drain the fat anyway.
Keep reading