Ground beef comes mostly from the chuck, sirloin, and round, though the taste depends more on the amount of fat than on the cut of origin. The fat content of ground beef varies, so it’s important to check the label for this information. A higher fat content makes for a juicy hamburger. For a casserole, where the hamburger is cooked and the fat poured off, a lower-fat ground beef might be a better choice.
Regular ground beef usually contains 25% (and by law may contain no more than 30%) fat by weight.
Definitions for lean and extra-lean ground beef may vary by state but “lean” generally refers to products that contain no more than 10% fat by weight and “extra-lean” refers to products with no more than 5%.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.