Ground beef is designated on the label as being derived from a particular cut of meat then the product must consist of beef derived entirely from the cut so identified.
Most ground beef is ground and packaged in local stores rather than in food processing plants under USDA inspection federal labeling laws on fat content apply.
Wide range of choice available: lean, extra-lean, ground round, ground sirloin and ground chuck.
Ground beef that is 75% lean can be cooked, drained, and best used in sides, soups, sloppy joes, barbequed sandwiches and pizzas.
Ground beef that is 85% lean or higher can be used for meat loaves, meatballs, and hamburgers.
The amount of fat in ground beef affects the moistness and texture of the cooked food. A chuck burger will be the juiciest but will shrink a good deal as the fat melts away.
Ground round will make a firmer burger that is still quite juicy, and sirloin will make a burger that has lots of beef flavor but is fairly dry and crumbly.
The leanest ground beef commonly available 95% lean ground beef has only 4.9 grams of fat per 3 ounce cooked serving and contains 5% fat by weight.
Ground beef is rich in protein. When teamed with cheese and beans it provides the body with its daily allowance of protein. Lean ground beef is also good for low calories diets.
Ground beef
