Ground Beef
Ground beef is more than a lean percentage
80%, 85%, 90% or leaner matters—but it does not tell the whole story. Fat affects flavor, juiciness and how the ground beef behaves when you cook it.
Which ground beef should I buy?
For burgers, many people prefer enough fat to stay juicy and develop beef flavor. For meat sauce, tacos, stuffed peppers or casseroles, you may prefer a leaner grind depending on the dish.
What is in the grind?
In a butcher shop that grinds its own beef, ground beef should be exactly that — 100% pure beef. No fillers. No additives. Nothing added to stretch it or change it.
When ground beef is produced right in the meat department, the butcher knows what is going into the grinder. The beef is selected, trimmed and ground there rather than arriving as an anonymous package that was ground somewhere else.
Ground fresh throughout the day
For years, one of the standards in our meat department has been “Ground Fresh Throughout the Day.” That means customers are buying ground beef that is actually part of the butcher’s work — freshly ground, handled by people who know the product, and made from beef they can stand behind.
That is one of the differences between a butcher shop and a place that simply sells ground beef.
Buying in quantity
Ground beef can be a practical freezer item. If your family uses it regularly, larger packages can help you plan several meals ahead.