Ground beef is a kitchen staple for many. From tacos to meatballs, this versatile meat has become a go-to for quick and easy meals. But strolling through the grocery store, you may find yourself confused by the different labels for ground beef. What exactly is market ground beef? And how does it differ from other types of ground beef?
In this complete guide, we’ll walk through everything you need to know about market ground beef. We’ll cover:
- What is market ground beef?
- How market ground beef is made
- Market ground beef vs. regular ground beef
- Market ground beef vs. ground chuck
- Tips for buying and using market ground beef
- Nutrition facts
So if you’ve ever found yourself puzzling over those meat labels, read on for the definitive guide to demystifying market ground beef
What is Market Ground Beef?
Market ground beef is ground beef that contains both beef trimmings and beef fat The term “market” simply refers to the fact that the meat comes from the open market rather than a single cut of beef
Market ground beef contains 75% lean meat and 25% fat. This ratio means the meat is flavorful and budget-friendly. The additional fat keeps the beef moist and tender when cooked.
How Market Ground Beef is Made
To make market ground beef, the beef trimmings come from various cuts during the butchering process. Trimmings are the small leftover pieces after steaks, roasts, and other cuts are portioned from the cow.Common trimmings used in market ground beef include:
- Chuck beef trimmings
- Round beef trimmings
- Sirloin beef trimmings
- Brisket beef trimmings
The trimmings are blended together along with beef fat in a ratio of 75% lean to 25% fat. The mixture then goes through a grinder to break down the meat and fat into a uniform texture.
Adding fat to the beef trimmings helps to impart moisture and flavor into the finished ground beef product Market ground beef has a slightly coarser texture than some other types of ground beef because of the fat content,
Market Ground Beef vs. Regular Ground Beef
So how does market ground beef stack up against regular ground beef? Here’s a look at the key differences:
Fat content: Regular ground beef contains around 20% fat while market ground beef has a higher fat ratio of 25%.
Texture: The higher fat percentage gives market ground beef a slightly coarser, crumbly texture. Regular ground beef will have a bit more holding power for shaping patties and meatballs.
Flavor: With more fat, market ground beef tends to be juicier and richer in beefy flavor. Regular ground beef has a bit more subdued flavor.
Price: Market ground beef is typically a few dollars cheaper per pound than regular ground beef. The lower price point makes it a budget-friendly choice.
Both market and regular ground beef are nutritious choices that work well for family meals. It comes down to personal preferences around fat content, texture, and flavor.
Market Ground Beef vs. Ground Chuck
Another common point of confusion is how market ground beef stacks up against ground chuck. While they sound similar, there are some definite differences between the two:
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Cut of beef: Ground chuck contains meat only from the chuck primal cut. Market ground beef uses trimmings from multiple cuts.
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Fat content: Ground chuck has around 20% fat while market ground beef contains 25% fat.
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Texture: Ground chuck will have a thicker, meatier texture. Market ground beef is slightly more crumbly.
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Flavor: Ground chuck has a bold, beefy flavor. Market ground beef is a bit more mellow in flavor.
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Cost: Market ground beef is typically cheaper than ground chuck.
For burgers and meatloaf, ground chuck is the winner for its rich flavor and sturdy texture. But market ground beef can be a more budget-friendly choice for dishes like tacos, chili, and sloppy Joes.
Tips for Buying and Using Market Ground Beef
Keep these tips in mind when selecting and cooking with market ground beef:
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Check the label. Make sure you are buying market ground beef rather than ground chuck or another specific cut of ground beef.
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Go for bright red meat. The meat should have no dark spots or dry brown edges. This indicates freshness.
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Use soon after purchase. Cook market ground beef within 1-2 days of purchase for best flavor and texture. Freeze for later use.
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Account for fat loss. If cooking burgers or meatballs, be prepared that some fat will render out during cooking. Market ground beef may need some binders like breadcrumbs or egg to help it hold its shape.
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Season generously. Spices and herbs will complement the meaty flavor notes. Try garlic, onion, Worcestershire, parsley, chili powder, or Montreal steak seasoning.
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Don’t overcook. Cook to 160°F internally but no more, as extended cooking times will dry out the meat.
Nutrition Facts for Market Ground Beef
Market ground beef provides a good source of protein, vitamins, and minerals:
- Protein: 22g protein per 3-ounce serving
- Iron: 15% daily value
- Zinc: 42% DV
- Vitamin B12: 50% DV
- Vitamin B6: 20% DV
- Niacin: 25% DV
Market ground beef is around 25% fat, with 9g of fat per 3-ounce serving. Opt for leaner versions or drain cooked ground beef to reduce fat intake.
Overall, market ground beef can fit into a healthy diet in moderation as part of a balanced meal plan.
Get Cooking with Market Ground Beef!
Armed with the facts, you can grab market ground beef from the grocery store and start whipping up quick, budget-friendly meals. Keep flavors bold, watch cooking temps, and season generously for the best results with this versatile meat. Fromweeknight Bolognese sauce to backyard burgers, market ground beef has you covered.
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Almost all cattle eat grass at some point in their lives, but beef from cattle that have only eaten grass or forage their whole lives (no grain) is called 100% grass fed, 100% grass finished.
This means the beef has been given the Choice grade by the US Department of Agriculture (USDA). Choice cuts are of high quality and have less marbling than USDA Prime cuts. Our Grass Run Farms beef is both grass fed, grass finished and USDA Choice graded.
Cattle from Grass Run Farms are born and pasture raised on farms in the Midwest of the United States. This means that they must always have access to pasture during grazing season. S. Cattle never receive antibiotics or added hormones and are not fed grain.
This means that the ground beef is 80% lean and 20% fat.
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- Our ground beef gives you the freedom to make burger patties, chili, and meat sauces on your own time.
- Farmers and ranchers at Grass Run Farms raise cattle the same way that generations of farmers and ranchers did it. The result is healthy and tasty American beef.
- For each order, dry ice is used to make sure it stays frozen all the way to your door.
- Let your ground beef thaw in the fridge for eight to twelve hours before cooking. Put the vacuum-sealed steak in a plastic bag that won’t leak and put it in cold water. This will help it thaw faster.
- It is easy to cook grass-fed and grass-finished ground beef. It is great for making meat sauces, burger patties, meatloaf, and your favorite chili recipe.
- To be safe to eat, ground beef needs to reach an internal temperature of 160° F.
- Note: Eating raw or undercooked beef may make you more likely to get sick from food.