Best Meat for Ground Beef: The Ultimate Guide to Juicy Patties

When cooking with ground beef, the type of meat you use can make or break your dish. Whether you’re making burger patties, chili, or Sloppy Joes, the secret is in the meat.

But here’s the thing: not all ground beef is created equal. Different cuts bring different flavors, textures, and fat content to the table, which can make all the difference in your recipes.

So, what’s the best meat for ground beef? And how do you make the ultimate burger blend? This guide will take you through the best cuts, fat ratios, and even a few pro tips for grinding your own beef at home.

By the end of this, you’ll have everything you need to improve your cooking and create the best ground beef blends for any dish.

Check out my articles to learn more about the best steaks or the best steak cuts on a budget. Or perhaps you’re feeling adventurous and want to learn how to incorporate organ meats into your diet.

After all, they’re super nutritious and part of the animal-based diet or what I like to call the ultimate human diet and part of the nose-to-tail philosophy.

TL;DR

• Perfect Ground Beef: Balance your recipes’ fat, flavor, and texture. Use an 85/15 fat ratio for general use and 80/20 for burger patties.
• The Best Cuts are chuck, brisket, short rib, sirloin, and skirt steak. You can use them individually or blend them for customized flavor and texture.
• Why Grind Your Own: You can control fat content, freshness, and flavor by grinding your own beef with a meat grinder or attachment.
• Nutritional Boost: Add organ meats like liver, kidney, and heart for more vitamins and minerals without an overpowering flavor.
• Sourcing Tips: Local butcher shops, farmers’ markets, or online suppliers provide high-quality, fresh beef.

What’s the Perfect Ground Beef?

Perfect ground beef is all about balance. A good blend has the right amount of fat, flavor, and texture for your recipe. Here’s what to consider:

• Fat Content: Fat is flavor, so the fat ratio is key. 85% lean to 15% fat is a good ratio for most dishes. But 20% fat is closer to that juicy, mouthwatering result for burger patties.
• Flavor: Different cuts of beef have different flavor profiles. Chuck is rich and balanced, while brisket is bold and slightly smoky. Combining these cuts can create a complex and satisfying burger blend.
• Texture: A coarse grind is best for burgers and meatballs, and a fine grind is best for tacos or chili. The texture varies depending on your muscle meat, so experiment with different cuts.

Now you know what to look for. Here are the best cuts for ground beef.

Best Cuts for Ground Beef

When it comes to ground beef, the cut of meat you start with determines everything from flavor to texture. Here are the top cuts:

Chuck: The go-to favorite for ground beef. Chuck has a balanced flavor and fat content. Rich, juicy, and good in everything from burger patties to meatloaf.

Brisket: Brisket has a bold, deep flavor and moderate fat content. It is good for burger blends, and its slightly smoky flavor adds depth to dishes.

Short Rib: If you want richness and a nutty, umami flavor, the short rib is the way to go. Its higher fat content means your ground beef will stay moist and flavourful even when cooked to medium well.

Sirloin: Sirloin is a good choice for a leaner option. Tender and mild. Good for mixing with fattier cuts to make a balanced burger blend.

Skirt Steak: Want something with a bit of bite? Skirt steak has a strong, gamey flavor and a unique texture that’s good in blends but best with other cuts with more fat.

You can customize your ground beef for recipes using or blending these cuts individually. Try combining chuck and brisket or short rib and sirloin, and you’ll find the perfect blend for burgers, chili, and more.

Your Blend

Creating the perfect burger blend is part science, part art. It’s about getting the right balance of fat, flavor, and texture to make burger patties that are juicy, flavorful, and satisfying. Here are some classic and creative combinations to try:

Classic Blend: 50/50 chuck and sirloin. Balanced blend with high-fat content and beefy flavor. Good for burger patties that stay moist and cook evenly.

Gourmet Blend: For something more indulgent, try brisket, short rib, and hanger steak. The brisket’s boldness, the short rib’s richness, and the hanger steak’s gamey undertones make a flavor-packed burger blend.

Lean Blend: For a leaner option, mix sirloin with a small amount of short rib or chuck for flavor. This is good for those who want a lighter bite without sacrificing flavor.

Customize Your Blend: Don’t be afraid to try. A small amount of skirt steak adds bold, gamey flavor, and a touch of tri-tip adds tenderness and depth.

Remember, the key to a good burger blend is the fat ratio. For the juiciest patties, aim for 20% fat. Grinding your own meat gives you total control over the process, so you know you’ll get quality and freshness every time.

Why Grind Your Own Meat?

Grinding your own meat at home isn’t just about control; it’s about bettering your dishes.

Here’s why you should swap the pre-packaged ground beef from the supermarket for freshly ground beef from your own kitchen:

Control Over Fat Content: Store-bought ground beef has inconsistent fat ratios. By grinding your own meat, you can get the perfect fat content for your recipes, whether burgers, meatballs, or chili.

Customized Flavour: Want a unique burger blend? Grinding your own beef lets you try different cuts and combinations like brisket and short rib or chuck and skirt steak to make your own blend.

Freshness and Quality: Pre-packaged ground beef sits in the meat case for days, losing freshness. By grinding your own meat, you get top quality and flavor.

Healthier Options: Grinding your own meat means you know what’s in it. No fillers or mystery bits – just whole muscle meat, freshly ground.

All you need is a meat grinder or a grinder attachment for your stand mixer, and you’re ready to go. Grinding meat at home is easier than you think, and you’re in total control of your creations.

How to Grind Beef Perfectly

Once you’ve chosen your cuts and set up your meat grinder, there are a few things to keep in mind:

Keep It Cold: Make sure your meat and grinder parts (blades, plates, etc.) are cold. Cold meat grinds better and helps maintain texture and fat distribution.

Trim Well: Remove excess sinew and connective tissue from the meat before grinding. This will give you a smoother grind and prevent clogging your grinder.

Experiment with Grind Size: A coarse grind is good for burger patties and chili, and a finer grind is for meatballs and tacos. Adjust the grinder plate to your dish.

Salt After Grinding: Adding salt too early can change the texture of your ground beef, making it dense. Season just before cooking for best results.

Don’t Overwork the Meat: Handle the ground beef gently, especially when forming patties. Overworking it can make it tough.

Now, you’re ready to go with perfectly ground beef for any recipe.

Adding Nutritional Boost: Organ Meats

Want to elevate your ground beef to the next level? Try adding organ meats. These often overlooked cuts are nutritional powerhouses – full of vitamins and minerals that will supercharge your meals.

Here are some to try:

Liver: Nature’s multivitamin, liver is rich in iron, vitamin A, and B12. Add a small amount to your ground beef to boost its nutritional value without overpowering the flavor.

Kidney: High in protein and selenium, kidneys support immune function and add a mild earthy flavor to ground beef mixes.

Heart: Beef heart is full of CoQ10, an essential nutrient for energy production and heart health. Its robust flavor complements chuck and short rib.

Spleen: Although less common, spleen is full of heme, iron, and B vitamins, so it’s a great addition for a nutritional boost.

To add organ meats, start small – around 10% of your mix and adjust to taste. I go with a 25% organ meat blend.

Mixing organ meats with traditional cuts can create a ground beef blend that’s both tasty and nutritious.

Ground Beef Recipes

Ground beef is so versatile; here are two recipes to try:

Jim’s Special: This recipe combines ground beef with organ meats like liver and kidney. Add bone broth, marrow fat, bacon, eggs, and cheese for a rich, flavorful dish that’s easy, satisfying, and packed with nutrients.

Beefy Burger Patties: Start with a classic 80/20 mix of chuck and sirloin. Season with salt and pepper just before cooking. Grill or pan-fry to medium rare or medium well and serve.

Or here’s a great recipe from Gordon Ramsay that’ll get your taste buds dancing.

Whether you’re making burgers, meatloaf, or chili, the right ground beef can make all the difference in flavor and texture. Try different cuts and blends to find your favorite recipe.

Where to Get Good Meat

Getting good meat is key to making the best ground beef blends. Here are some to try:

Local Butcher Shops: Your local butcher is a great resource for fresh beef. They can recommend the best cuts and may even grind the meat on the spot.

Farmers’ Markets: Many farmers’ markets have vendors who sell grass-fed, pasture-raised beef. Buying directly from the farmer ensures freshness and supports local agriculture.

Online Meat Suppliers: If you can’t get to a good butcher or farmers’ market, many online meat suppliers offer good quality grass-fed beef that can be delivered to your door.

Grocery Stores: Although this is not always ideal, your local grocery store can still provide decent cuts. Look for whole-muscle meat in the meat case, and avoid pre-ground packs whenever possible.

Butcher Counters in Specialty Stores: Many specialty stores have butcher counters with knowledgeable staff who can help you choose premium cuts and customize your grind.

Wherever you shop, prioritize freshness, marbling, and the origin of the beef. Grass-fed and pasture-raised beef will generally have better flavor and nutrition. Choosing good sources will take your ground beef to the next level.

Conclusion

Choosing the right cuts of beef for your ground beef is key to making tasty and nutritious dishes. From the lean and tender sirloin to the rich and nutty short rib, each cut has its own benefits that will take your recipes to the next level.

Adding organ meats like liver, kidney, heart, and spleen will boost the nutritional value of your ground beef even more and make it a powerhouse of vitamins and minerals.

Understanding fat content and ratios is important for the texture and juiciness of your ground beef dishes. Grinding your own beef allows you to control the quality and fat content, ensuring the best recipe product.

Whether you’re making classic burger patties or gourmet blends, the right combination of cuts will make all the difference.

So there you have it: experiment with different cuts and blends, pay attention to fat ratios, and store your ground beef properly. You’ll be making tasty, nutritious, and satisfying meals.

Get your meat grinder and start making your own ground beef blends today, and let me know how you get on.

And that’s it… have a nutritious day!

FAQs

What’s the best blend for hamburger meat?

For a hamburger meat blend, use 50% chuck, 25% rib plate, and 25% brisket. This combo has lean and fatty cuts for juicy and flavourful burgers!

What part of the cow is the best ground beef?

Ground chuck is the way to go for the best ground beef—it’s juicy, flavourful, and has that perfect 80 to 85% lean-to-fat ratio! You’ll love the tenderness from the shoulder cuts.

What’s the best fat ratio for ground beef?

The best fat ratio for ground beef is usually 85% lean, 15% fat for general cooking, and 20% fat for burgers.

How can I increase the nutritional value of my ground beef?

Adding organ meats like liver or heart will boost the nutritional value of your ground beef, giving you a dose of vitamins and minerals. Try it out for a healthier version!

What do I need to grind my own beef?

To grind your own beef, you can use a stand mixer with a grinder attachment, an electric meat grinder for efficiency, or a manual grinder if you prefer a quiet option. Just choose what suits you!