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Ground beef is one of the most popular and versatile items in the Kowalski’s Markets meat department. But ground beef is a common term often used to blanketly speak about a group of similar products that actually have some key differences: ground chuck, ground round and ground sirloin.
Ground Chuck: It is a flavorful, juicy choice made from chuck roast, which is why it is beloved for hamburgers. Burgers made with beef that’s 85 percent lean or more will hold together better than fattier blends. Tip: USDA Choice or Certified Akaushi 85 percent lean ground chuck are both excellent choices. Try them in the recipe for Killer Burgers.
Ground Beef: Beef simply labeled ground beef may contain cuts other than sirloin, round or chuck. Typically (but not always), it’s the least lean of the four options described herein. Use the lean point on the label as a guide in determining ground beef’s best use. For example, you may prefer to drain some rendered fat before using USDA Choice 78 percent lean ground beef in meals like tater tot hot dish.
Ground Round: Made from top round, this type of ground beef is slightly less flavorful than sirloin. It’s close in leanness to sirloin, meaning it holds together nicely, and because it’s more tender than sirloin, it’s great for meatballs or meatloaf, or for heavily seasoned dishes like tacos and chili. Tip: I recommend USDA Choice 93 percent lean ground round for its balance of beefy taste and lower fat content.
Ground Sirloin: Named for the cut it’s made from, top sirloin is the leanest type of ground beef. Typically, this product has a lean point above 92, giving it a pronounced beefy flavor without a greasy mouthfeel. It shines when it’s browned quickly over high heat and crumbled, especially in saucy dishes like spaghetti Bolognese or sloppy joes. Tip: Kowalski’s Certified Akaushi 92 percent Lean Ground Sirloin is the healthiest choice in this category.
Tasty Tip
Best Beef for Burgers: Ground chuck is a flavorful, juicy choice made from chuck roast, which is why it is beloved for hamburgers. Burgers made with beef that’s 85 percent lean or more will hold together better than fattier blends. Lean ground sirloin shines when it’s browned quickly over high heat and crumbled, especially in saucy dishes like spaghetti Bolognese and sloppy joes. Ground round is tender with a nice balance of beefy flavor and lower fat content. It’s a good choice for heavily seasoned dishes like chili, meatballs and tacos.
Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.
