If you’ve ever wondered which type of ground beef to choose, here’s a quick guide to the most common options:
Ground Brisket
- Cut: Comes from the brisket (chest area of the cow)
- Fat Content: High – around 20–30% fat
- Flavor: Rich, beefy, and intense
- Best Use: Gourmet burgers, BBQ-style dishes
- Notes: Super flavorful, but can be greasy if not balanced with leaner meat
Ground Chuck
- Cut: Comes from the shoulder
- Fat Content: Around 80/20 lean-to-fat ratio
- Flavor: Juicy and beefy
- Best Use: Classic burgers, meatloaf, chili
- Notes: A great all-purpose option
Ground Sirloin
- Cut: Comes from the back/hip area
- Fat Content: Lean – usually 90/10 or 93/7
- Flavor: Milder, less fatty
- Best Use: Tacos, pasta sauces, recipes where you don’t need extra fat
- Notes: Lean and healthy, but can be dry if overcooked
Pro Tip:
Want the best of both worlds? Mix ground brisket and ground chuck for a custom blend that’s juicy and flavorful without being too fatty.