Understanding Different Cuts of Beef
Lesson 4 · Ground Beef Is Underrated
5 min read
What goes into ground beef, why 'lean' isn't the same as 'good', and how to make a burger that ruins restaurant burgers forever.
What ground beef actually is
Ground beef is a blend of trim — the pieces left over after butchering primary cuts. Good ground beef is a thoughtful blend of muscle and fat from cuts like chuck (flavor), brisket (more flavor), and sirloin (lean). Bad ground beef is whatever was left over and needs to move quickly.
The 80/20 rule (and why 90/10 makes bad burgers)
Ratio refers to lean meat to fat. 80/20 = 80% lean, 20% fat. That's the burger sweet spot — fat keeps it juicy, carries flavor, and self-bastes during cooking. 90/10 burgers are dry and disappointing. For meatloaf or chili, 85/15 works. For a burger, 80/20 is non-negotiable.
How we grind ours
Chuck + a little brisket, 80/20, ground once for texture. We don't bleach it, we don't add anything, we don't blend across animals (each batch is from one steer). That's the gap between supermarket ground beef and ours.
The two-minute burger rule
Form patties slightly larger than your bun (they'll shrink). Make a thumb-indent in the center (helps them stay flat). Cast iron screaming hot. 2 minutes per side for medium. Salt only right before they hit the pan. Don't press down with the spatula EVER. Add cheese in the last 30 seconds with a lid on. That's the move.
Try this next
Cook a real cheeseburger this week
Use the Beef Classic Box's ground beef — make a proper 80/20 cast iron burger. You'll feel the difference.
Quick Check · 3 questions
Prove you got it.
Get all three right to earn +15 XP and lock in the win. Retry as many times as you need.
1.The correct fat ratio for a burger is:
2.When should you salt a burger patty?
3.What should you NEVER do while a burger is cooking?
Answer all three to check.