A ground beef pile on a parchment paper.
How To Pick The Best Ground Beef At The Supermarket?

NEWS

By ANDREW AMELINCKX
For optimal ground beef selection, it’s important to determine the desired fat content and the cut of beef used by the butcher, depending on your intended use for the meat.
The fat content for ground beef runs from around 30% fat to 10% or less. If the label says “lean,” it can’t have more than 22.5% fat, and “extra lean” contains no more than 15% fat.
Ground chuck has about 15% to 20% fat, while ground round typically has a fat content of around 10% to 15%. Ground sirloin, on the other hand, is the leanest, with 10% fat or less.
Since fat equates to flavor, opt for ground beef with at least 15% fat when making a meatloaf. For oven-baked meatballs, consider using leaner beef as fat also comes with grease.
In dishes like soups or stews, where there’s already plenty of moisture from the other ingredients, ground sirloin imparts delicious beef flavor without the grease of other cuts.