A.K.A

chopped meat; ground meat; hamburger

What is it?

Ground beef often gets shaped into patties for hamburgers, but it can also be the main ingredient in meatballs, meatloaf, and chili. Depending on where the meat came from on the cow, it will have more or less fat. Though percentages vary from region to region, ground round (from the hind leg) and ground sirloin (from the small end of the back) are more lean. Ground chuck (from the shoulder) has the most fat. A good percentage for most cooking is 20% fat. Less than that can give you dry and crumbly results. Quite often a mix of chuck (for fat) and sirloin (for flavor) works best.

Don’t have it?

You can grind your own beef on a home meat grinder or in the food processor, which will give you meat that’s chopped, rather than ground. Other meats, pork, lamb, veal, and even chicken can substitute for all or some of ground beef, though they have different fat content and flavor.

How to choose:

The package may list the percentage of lean meat rather than fat. If you see a package labeled 80%, it means 80% lean, not 80% fat!

How to prep:

When handling ground beef, keep your hands and work surfaces clean to prevent food-borne illness. The USDA also recommends cooking ground beef to an internal temperature of 160°F. Ground beef benefits from ample seasoning.

How to store:

Keep ground beef well wrapped in plastic wrap and refrigerated. It has a short shelf life so use it soon after purchasing or freeze for longer storage.

Recipes

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  Dolmades Kasiotiki (Meat-Stuffed Grape Leaves)

  Though many versions of dolmades are vegetarian, these have a heartier filling of ground beef and rice. If you have leftover filling, use it to stuff bell peppers or tomatoes.

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  Spicy Meatballs with Tomato Sauce

  These meatballs are just as delicious in a sub or sliced over pizza as they are atop a pile of spaghetti.

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  Lasagna Bolognese

  This classic lasagna layers homemade Bolognese sauce with noodles and bechamel, rather than ricotta.

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  Spicy Mexican Burger

  This burger by Joe Isidori from Black Tap Craft Burgers & Beer is so flavorful you almost don’t need any toppings. If you like, try it with ground turkey (or…

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  Spicy Beef Rolls

  Flaky cigar-shaped phyllo rolls filled with meat seasoned with the warm spices of cumin, cinnamon, allspice, and cayenne are delightful when served with refreshing tzatziki or your favorite marinara sauce…

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  Mini Meatloaves Wrapped in Bacon

  These single-serving meatloaves are super cute and tasty, too. Serve with mashed potatoes and extra ketchup on the side.

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  Crêpe Cannelloni

  Filled with a hearty blend of ricotta, ground meat, and sausage, these cannelloni are made with crêpes, which are lighter than traditional pasta.

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  Korean-Style Burgers

  This burger gets loads of flavor from both what’s in it (kimchi, soy sauce, and ginger) and what’s on it: crisp, sweet-and-sour cucumbers and a slaw-sauce hybrid that gets a…

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  Swedish Meatballs with Cranberry Relish

  This version of the iconic Swedish dish incorporates milk-soaked bread to make the meatballs super tender. The traditional accompaniment, lingonberry jam, is tough to find in the U.S., so a…

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  Sweet-and-Sour Meatballs with Pine Nuts and Currants

  Inspired by Sicilian food, these meatballs get vibrant flavor from a vinegar-based agrodolce sauce, currants, and pine nuts. Whole-wheat breadcrumbs added at the end lend a nice crunch. Serve them…