When you buy ground beef in the market, just what are you buying?Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdvCheck out our Kitchen Smarts series: https://www.youtube.com/playlist?list=PLnbzopdwFrnZxin-RUn3vI21Ghu6KvCXndMost recipes simply call for "ground beef," but, as any supermarket shopper knows, the choices are much more varied. The U.S. Department of Agriculture defines "ground beef" as ground fresh and/or frozen beef from primal cuts and trimmings containing no more than 30 percent fat. But that doesn't really help anyone understand the difference between ground round, ground chuck, and ground sirloin. And what about fat content, which can range as low as 7 percent?To find out if the cut matters, we prepared hamburgers, Bolognese sauce, and meatloaf using each type of ground beef and held a blind tasting, asking tasters to comment on the taste and texture of each sample. The results were clear; differences between the cuts were obvious and noted across the board.Ground round and ground beef consistently ranked last in our tests, with ground round described as "tough" and "chewy"; less polite tasters deemed the ground beef "livery" and "gross." Tasters preferred ground chuck and sirloin: The ultra-lean sirloin was favored for dishes in which other ingredients added much-needed fat, whereas chuck was preferred in hamburgers. Types of ground beef are listed below in order of preference.Ground ChuckCut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our tasters for its "rich" flavor and "tender," "moist" texture. The best choice for burgers.Ground SirloinTasters praised the ground sirloin as "tender and tasty," especially in the meatloaf and Bolognese sauce, but found it a bit "dry" in hamburgers, though it did have "good beef flavor." Cut from the midsection of the animal near the hip, ground sirloin usually ranges in fat content from 7 to 10 percent.Ground RoundLean and tough, ground round comes from the rear upper leg and rump of the cow. Tasters rejected the round as "gristly" and "lacking beef flavor." The fat content ranges from 10 to 20 percent.Ground BeefAny cut or combination of cuts can be labeled "ground beef," so consistency is a problem. Because ground beef may have as much as 30 percent fat, greasiness can also be an issue. Our tasters dismissed the ground beef in all applications as "mushy," with an "old boiled beef taste."ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.If you like us, follow us:http://americastestkitchen.comhttp://facebook.com/americastestkitchenhttp://twitter.com/testkitchenhttp://instagram.com/testkitchenhttp://pinterest.com/testkitchen
