Ground Beef Explained: Fat Ratios, Patties, and Best Uses
Ground beef is the workhorse of the American kitchen. It’s versatile, affordable, and comforting. But when you look at the packaging—80/20, 90/10, 93/7—it can be confusing. Does the fat content really matter? Absolutely. The ratio of lean meat to fat determines the flavor, moisture, and best use for that specific batch.
Understanding the Numbers
The first number is the percentage of lean meat; the second is the percentage of fat.
80/20 (Ground Chuck)
The Profile: 20% fat. This is the "juicy" blend.
Best Uses: Burgers, Meatloaf, Meatballs.
Why: When you cook a burger on a grill, fat renders out and drips away. If you start with lean meat (like 90/10), you will end up with a dry, crumbly puck. You need that 20% fat to keep the burger moist and flavorful during high-heat cooking. This is the standard for our premium burger patties.
85/15 (Ground Round)
The Profile: A middle ground. Moist but not greasy.
Best Uses: Spaghetti Bolognese, Sloppy Joes, Taco filling.
Why: You want enough fat for flavor, but you don't want your pasta sauce swimming in a pool of grease. This ratio cooks down well and crumbles nicely.
90/10 or 93/7 (Ground Sirloin)
The Profile: Very lean. Can dry out quickly.
Best Uses: Casseroles, Shepherd's Pie, Chili, Healthy Meal Prep.
Why: In a dish like chili or Shepherd's pie, the meat is cooking in liquid or under mashed potatoes, so it gets moisture from other ingredients. You don't need the extra fat here. It’s also the go-to for our Keto & Paleo Power Box customers watching their caloric density.
Wagyu Ground Beef: Is it Worth It?
You will see Wagyu ground beef in our store. You might ask, "If you grind it up, does the marbling matter?" Yes. Wagyu fat has a lower melting point and a different fatty acid profile (high in oleic acid). It tastes richer, almost like butter. A burger made from Wagyu beef is an indulgence—it is incredibly savory and decadent. We recommend keeping toppings simple (cheese, caramelized onions) so you can taste the quality of the meat.
Cooking Tips for Ground Beef
1. The Sear: When making chili or sauce, don't just "gray" the meat. Let it brown in the pot. That brown color is flavor (Maillard reaction). Cook it in batches if you have to, so it fries instead of steams.
2. Don't Overwork It: When making burgers or meatballs, mix the meat gently. If you squeeze and mash it too much, the proteins bond tightly, resulting in a rubbery texture. Use a light hand.
3. Safety: Unlike steak, bacteria can exist throughout the ground meat, not just on the surface. The USDA recommends cooking ground beef to 160°F. However, many chefs cook high-quality fresh ground beef to medium (140-145°F) for texture. Proceed according to your comfort level and health guidelines.
Ground beef doesn't have to be boring. By choosing the right ratio for the right dish—a fatty blend for the grill and a lean blend for the sauce pot—you elevate even the simplest Tuesday night dinner.