Understanding Beef Ratios: Finding the Perfect Blend for Your Burgers [2023]

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Decoding the Numbers: What do those Ratios Really Mean?

Have you ever wondered about those mysterious numbers you see on ground beef labels at your local grocery store? You know, the ones that say 80/20, 70/30, 73/27, 90/10, or 85/15? Let’s uncover the truth behind these ratios and why every homemade burger recipe seems to call for 80/20.

What’s the Secret Behind 80/20?

When you come across a ratio on a package of ground beef, it refers to the ratio of lean meat to fat. In most grocery stores, all ground beef will have a maximum of 30% fat. However, the actual amount of fat will vary depending on the beef cuts used to make the blend.

You’ll typically find packages labeled 70/30, 80/20, 85/15, 90/10, or even 93% in the meat cooler. For making burgers, you want the best ratio of lean meat to fat. The higher the lean meat content, the less fat will cook off, resulting in better-formed patties. However, the beefy flavor may not be as pronounced.

On the other hand, a higher fat content will keep your burger moist and add more flavor. Remember, fat is where the taste lies. However, excessive fat can cause the patties to fall apart and lead to shrinkage during cooking.

The Sweet Spot: Why is 80/20 the Perfect Blend?

80/20 strikes the perfect balance between fat and lean meat. It has enough fat to keep the meat moist and flavorful while preventing it from drying out during cooking. Unlike a fattier blend like 70/30, it also minimizes the risk of flare-ups on your grill, whether you’re using a charcoal or gas grill.

But how do packagers and butchers arrive at these ratios? They have tools, such as fat testers, that determine the fat content. By placing a sample of ground beef inside the tester, the amount of fat gathered during the cooking process is measured. Additionally, processing plants and local butchers undergo inspections to ensure that the products match the labels.

If you’re grinding your own meat at home, you won’t have access to expensive testing equipment. In that case, you’ll have to rely on your eyes to estimate the fat content. Many homeground burger recipes call for chuck steak, which naturally has an 80/20 ratio.

Chuck or Not Chuck: Is 80/20 Always Ground Beef Chuck?

On an 80/20 ground beef label, you’ll often see the word “chuck” used. Ground chuck comes from the shoulders and neck of the cow, which naturally have a good amount of fat. This makes it easy for butchers to achieve the 80/20 ratio without much additional trimming.

However, you can also create an 80/20 mix by blending different cuts of meat. For example, you can combine fattier cuts, such as brisket trimmings, with leaner cuts, like ground sirloin. This blend results in a flavorful 80/20 mix that closely mirrors the taste of ground chuck.

Leanness Levels Unveiled: What Each Ratio Is Best For

The different ratios of ground beef have specific uses and purposes. Let’s explore the different leanness levels and how they can elevate your culinary creations:

70% Lean (70/30 or 73/27)

Ground beef with a 70/30 or 73/27 ratio is rich in flavor due to its higher fat content. This makes it perfect for dishes that require long cooking times, such as meatloaf or meatballs. The higher fat content prevents the meat from drying out during extended cooking periods.

You can also use 70/30 for burgers cooked on a flattop griddle or in a cast-iron pan. The extra fat helps prevent sticking while enhancing flavor and aiding in browning.

80% Lean (80/20)

80/20 ground beef is the go-to ratio for making mouthwatering burgers. It strikes the perfect balance, providing enough fat to keep the flavor intact and the meat moist. At the same time, it’s lean enough to ensure your burger patty retains its shape without falling apart. Additionally, it reduces the risk of flare-ups on your grill compared to a higher fat blend like 70/30.

90% Lean (90/10)

90/10 ground beef is best suited for recipes that already contain sources of liquid or fat. It works well when rendered fat would accumulate and detract from the overall taste. Typically, store-bought 90/10 is made from ground sirloin, which offers plenty of flavor despite its lower fat content.

This ratio is ideal for browning ground beef for pasta sauce, as the liquids ensure the meat stays moist. It’s also perfect for taco meat since you won’t have to drain excess fat before adding seasoning. And if you’re using ground beef in a casserole, 90/10 prevents rendered fat from floating around.

Conclusion: The Perfect Blend for Delicious Burgers

Armed with a deeper understanding of ground beef leanness levels, we can now appreciate what 80/20 ground beef truly means. It usually consists of ground chuck, with 80% lean beef and 20% fat. This ratio provides the perfect foundation for homemade burger patties, ensuring they stay moist without falling apart or causing grill flare-ups.

Now that you’re equipped with this new knowledge, it’s time to fire up the grill and indulge in some mouthwatering burgers. If you’re looking for inspiration, check out our best burger recipes below:

We’d love to hear from you! If you have any questions or if you have a preferred beef blend for your homemade burgers, leave a comment below. Happy grilling!