The versatility of Ground Beef has made it one of America’s all-time favorite go-to cuts. From hamburgers to lasagna, tacos to meatloaf, pasta sauce to wraps, it offers quick, easy and delicious options for any meal and for any occasion.
Need tips on how to cook Ground Beef? Our cooking lessons have everything you need to know for the best results.
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.
A mid-range lean-to-fat ratio is a nice option for dishes like meatloaf and meatballs, where you’ll be forming a ball or loaf, but you’ll be cooking in a pan or skillet. When properly cooked, it is moist and juicy and has a slightly firm texture.
Ground Beef that is 93% lean or leaner meets government guidelines for “lean.” If you’re trying to choose lean meats, this is an excellent choice for you. It works well in dishes that require crumbles, like meat sauce, tacos, stuffed peppers or casseroles where draining fat might be difficult.
Always use a meat thermometer as the best way to check beef’s temperature. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of doneness.
Fresh Ground Beef can be stored in the refrigerator for 1-2 days (3-4 days if cooked) or in the freezer for 3-4 months (2-3 months for cooked). To thaw frozen Ground Beef, refrigerate for 12 hours or microwave using our simple steps.