80+ Gluten-Free Ground Beef Recipes (2024)

FAQs

What is 80 20 ground beef good for? ›

Burgers. You're looking for beef with a pretty high fat content, but nothing too extreme. So for burgers, go 80/20 beef. While picking up a package with this marked on it is fine, if you can get the butcher to grind the beef for you, that's even better.

Ground chuck is made from the chuck primal, the shoulder area of the animal. It is preferred by many for its rich, beefy flavor and higher fat content. Most ground chuck is frequently listed as 80/20, meaning 80% lean meat and 20% fat.

However, you can achieve that 80/20 target ratio by blending different cuts of meat as well. You can take a fattier cut of meat, such as brisket trimmings, and mix it with a leaner cut, such as ground sirloin. In the proper blend, you can achieve a very flavorful 80/20 mix.

Ground Beef that is not less than 70% lean (usually a 73/27 or 75/25 lean-to-fat ratio) is used for burgers and in recipes calling for browning (crumbles) and pouring off drippings, such as chili, tacos and spaghetti sauce. When properly cooked, it is moist and juicy.

If you have 80/20 ground beef but your recipe calls for a leaner ground beef, is there a way to remove the fat from that 80/20 ground beef? Drain the fat after you brown the meat.

The best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger. Ground round comes from the back of the cow, near the tail, upper leg, and rump.

If you choose beef, choose 90 percent lean or higher. Bison and venison are also leaner red meat choices. Poultry such as ground turkey or chicken can be higher in saturated fat and calories if dark meat and skin are used in the mix. If you choose to use ground chicken or turkey, look for breast only.

Generally, the best ground beef for a spaghetti sauce is ground chuck because it contains more fat than ground sirloin and ground round. More fat means more flavor, and you can always drain excess fat. It is also important to slowly brown the meet at medium-high heat so that it does not loses its moisture too quickly.

The meat from the loin primal is very lean, so it produces ground beef with the healthiest lean point. You will often hear ground sirloin called extra-lean ground beef. If you want to create a healthy menu and limit the saturated fat in your dishes, then ground sirloin is the best choice.

To make Ramsay's cheeseburgers at home, you'll need: Ground beef. Brioche buns. Bacon.

Is 80 20 ground beef good for tacos? ›

Ground Beef– we recommend using a 80/20 ground beef for taco meat (80% lean, 20% fat). It has the best flavor and is super juicy. You will drain off excess grease.

Ground chuck usually features around 80 percent lean meat to 20 percent fat and is called “lean ground beef” in some Alexandria, IN grocery stores. This fat content allows for the perfect burgers, as the patties won't fall apart from having too much fat, but also won't dry out from having not enough fat.

Regular ground beef (70% to 77% lean)

Ideal for meatloaf and meatballs, ground chuck holds its shape during cooking. The cooked meat should be moist, juicy and slightly firm.

Ideally, you should get ground beef that has a ratio of 80% lean and 20% fat. This will help you craft the perfect meatloaf.

Use lean beef, but not super lean meat. The best ground beef for chili has some fat, so 85% lean is ideal. Don't be tempted to use extra-lean beef or drain off the fat after browning the meat. The fat bastes the meat during cooking, which adds richness to the sauce and keeps the meat moist.

85% Lean / 15% Fat – A leaner composition that can have a tendency to dry out if overcooked. 80% Lean / 20% Fat – The most common choice among Burger chefs for its fat content which makes juicier, more flavorful Burgers.

A lot of the answers to these questions are based on preference. However, one truth always remains the same: To make the perfect burger, you always want to start with high-quality 80/20 beef, the juiciest and easiest to cook.

What Is the Leanest Ground Beef? The leanest type of ground beef is called ground sirloin, with a lean point of 90% lean and 10% fat (90/10). Some ground beef blends can be as lean as 96% lean with 4% fat (96/4).

If it's an all-beef recipe, avoid 90/10, and go for 80/20 or 85/15. Most recipes call for 70/30 or 80/20 ground beef, which makes a rich and juicy burger patty with a good exterior crust.