The Meat of the Matter: A Look at Ground Beef

Named for the cut it's made from, top sirloin is the leanest type of ground beef. Typically, this product has a lean point above 92, giving it a pronounced beefy flavor without a greasy mouthfeel. It shines when it's browned quickly over high heat and crumbled, especially in saucy dishes like Spaghetti Bolognese or our recipe for Kickin' Sloppy Joes (pictured), where it won't taste dried out.

Our Certified Akaushi 92% Lean Ground Sirloin is the healthiest choice in this category.

Made from top round, this type of ground beef is slightly less flavorful than sirloin. It's close in leanness to sirloin, meaning it holds together nicely, and because it's more tender than sirloin, it's great for meatballs or meatloaf, as in our recipe for Mushroomy Meatloaf (pictured). Ground round is also a good choice for heavily seasoned dishes like tacos and chili.

We recommend USDA Choice 93% Lean Ground Round for its balance of beefy taste and lower fat content.

Ground chuck is a flavorful, juicy choice made from chuck roast, which is why it is beloved for hamburgers. Burgers made with beef that's 85% lean or more will hold together better than fattier blends.

USDA Choice or Certified Akaushi 85% Lean Ground Chuck are both excellent choices. Try them in our recipe for Gorgonzola Burgers (pictured).

Beef simply labeled "ground beef" may contain cuts other than sirloin, chuck or round. Typically (but not always), it's the least lean of the four options described herein. Use the lean point on the label as a guide in determining ground beef's best use. For example, you may prefer to drain some rendered fat before using USDA Choice 78% Lean Ground Beef in casseroles like tater tot hot dish.