An assortment of ground beef options include, clockwise from top left, sirloin, grass-fed, fatty ground beef, round, chuck and lean ground beef.Americans love their ground beef, eating an average of 55 pounds per year, according to the U.S. Department of Agriculture. That’s about 220 quarter-pound patties a year per person — a little more than one every other day.
Arnold Fernandez, owner of Arnold’s Butcher Shop on Thousand Oaks, said ground beef is a top seller for any meat case, popular with customers because it can be used in a multitude of ways in various recipes. And because it gives a second life to small bits of meat trimmed from other cuts of beef that are then mixed together, it reduces food waste.
There are a several different types of ground beef. The cheapest is simply labeled “ground beef” as it is a blend of various cuts. But there are also grinds of specific cuts, such as chuck, top round, brisket, sirloin, grass-fed and more. Depending on the type of beef used, the lean-to-fat ratios will range from 70/30 to 93/7 or even 95/5. The higher that lean number, the less fat there is, which means once cooked the meat will be drier — but it also will have fewer calories.I tried six types of ground beef to see how they differed and how they could best be used. With each, I cooked 4 ounces loose and crumbled and 4 ounces formed into a patty.
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