Hamburger meat, also known as ground beef in North America, is simply beef that has been finely chopped or minced with a meat grinder. People use it in a wide range of dishes, from cheeseburgers and chili to meatloaf and Bolognese sauce. The main ingredient is always beef, but the cuts of beef, the amount of fat, and the way it’s prepared can differ. This leads to different types of hamburger meat on the shelves.
If you’re in a country that uses Commonwealth English, you might hear the terms “minced beef” or “beef mince.” Hamburger meat is popular because it is easy to cook, can be frozen, and fits well into many meals. Despite how common it is, there is sometimes confusion about what actually goes into hamburger meat. Let’s explain what’s really inside that package.
What is hamburger meat made from?
Which part of the cow becomes hamburger meat?
Most hamburger meat comes from “trimmings.” These are the leftover chunks of lean meat and fat that butchers have after cutting steaks and roasts like ribeye, sirloin, and filet. Trimmings aren’t wasted, though; they’re collected and ground up to make hamburger meat. This practice saves money and makes sure as much of the animal as possible is used. In fact, about half of a cow’s meat can end up as ground beef, making it a big part of what the beef industry does.
Is hamburger meat always beef?
In the United States, “hamburger meat” or “ground beef” usually means it is 100% beef. By law, ground beef must be made from fresh or frozen beef with no added fat from other sources, seasonings, water, fillers, or organ meats (except for rare cases with heart or tongue, which most brands skip). If you buy a package labeled “ground beef,” you’re getting just beef from the animal.
The term “hamburger” can sometimes mean a mix that has fat added separately, which isn’t allowed in regular ground beef. Still, most hamburger meat sold in stores is pure beef. Always read the ingredient list if you want only beef with nothing extra added.
Is hamburger meat considered processed?
Hamburger meat is “processed” only in the sense that it’s ground up, not kept in a single piece. It is not as processed as deli meats or sausages, which can contain extra additives or chemicals. Good-quality ground beef is just cuts of beef, ground with nothing else added. For example, some brands sell ground beef from grass-fed cows with no added fillers or preservatives. When shopping, check the label and avoid products with anything extra like artificial colors or fillers such as breadcrumbs or soy protein.
Types of beef used for hamburger meat
There are different kinds of ground beef, depending on which parts of the cow are used. Each type has its own texture, flavor, and fat level. This can help you pick the right type for your recipes.
| Type | Main Source/Cut | Typical Lean/Fat Ratio | Best For |
|---|---|---|---|
| Ground Beef | Mix of parts (typically chuck, sirloin, round, and trimmings) | Varies (70/30 to 93/7) | General use: tacos, sauces, burgers |
| Ground Chuck | Shoulder (chuck roast) | 80/20 | Burgers, meatballs, meatloaf |
| Ground Round | Rear (rump/round sections) | 85/15 to 90/10 | Taco filling, casseroles, Sloppy Joes |
| Ground Sirloin | Middle back (sirloin area) | 90/10 to 95/5 | Lean dishes, casseroles, health-focused meals |
| Wagyu/Grass-Fed | Special beef breeds or grass-fed cattle | Wagyu: often 20%+ fat Grass-fed: 7-10% fat or more | Premium recipes, specific flavor profiles |
Ground beef
If a package just says “ground beef,” it usually comes from a mix of beef cuts (chuck, sirloin, round) and sometimes trimmings. This type is the most common and is used in many recipes. The fat content can be anywhere from lean to fairly high-fat, depending on how it’s blended and labeled.
Ground chuck
Ground chuck comes from the shoulder area of the cow. It usually has an 80/20 ratio of lean meat to fat, which makes it juicy and flavorful. It’s a popular choice for burgers and meatballs because it doesn’t dry out easily and holds its shape during cooking.
Ground round
This is made from the “round” part of the cow (rump and back legs). It is usually leaner, with an 85/15 or 90/10 ratio. Ground round is a bit firmer and less juicy but works well in dishes where you don’t want the meat to be too greasy, like casseroles or Sloppy Joes.
Ground sirloin
Ground sirloin is the leanest standard option, often 90/10 or even less fat. It’s made from the mid-back of the cow, known for tender steaks. Because it’s low in fat, it’s good for people wanting a leaner meal but can dry out if cooked too long. It works best in rich dishes or recipes with sauce, such as lasagna or casseroles.
Specialty grinds: Wagyu and grass-fed beef
Some brands offer special types of ground beef, like Wagyu (a Japanese breed known for lots of marbling and high fat) or grass-fed beef (from cows raised on pasture). Wagyu ground beef is rich and juicy, while grass-fed is usually lean with a unique flavor. Grass-fed beef also has more omega-3 fatty acids and antioxidants. These options let you try different flavors and make meals that fit your health or taste preferences.
How is hamburger meat made?
The grinding process
Makers of ground beef select cuts of meat based on how much fat and flavor is wanted for the end product. They trim off connective tissue, cartilage, or anything tough. The meat is cut into smaller chunks, chilled to just above freezing (32-34°F or 0-1°C), and then ground in a machine. Chilled meat grinds more evenly and avoids becoming mushy. The grinder pushes the meat through a plate with holes, and the size of those holes decides if the grind is coarse or fine. Sometimes, the beef is ground two times for a smoother texture.
Fat-to-lean ratios in hamburger meat
Different packages of ground beef have different percentages of fat, shown as lean/fat numbers (for example, 80/20 is 80% lean meat and 20% fat). U.S. law says ground beef can’t have more than 30% fat.
- 70/30 or 80/20: More juicy and flavorful, good for dishes where fat is needed (like meatloaf).
- 90/10 or 95/5: Leaner and healthier, best for casseroles or sauce-based recipes where other fats might be included.
Butchers get these ratios by mixing different kinds of lean and fat trimmings, or by adding back fat to reach the needed percentage.
Use of additives and “pink slime”
Many people worry about additives. In the U.S., “ground beef” can only be made of beef-no water, fillers, or chemicals are allowed. Some products called “beef patties” or “hamburgers” might contain extras to cut costs, so always read the label.
“Pink slime,” or Lean Finely Textured Beef (LFTB), is made from fatty leftovers processed to remove most of the fat and treated with antibacterial solutions. The USDA says it’s safe and some brands and restaurants use it, but it’s controversial. Reputable ground beef brands highlight on their labels when they avoid LFTB or any extra fillers. If you are careful, choose brands that openly explain what’s in their ground beef and look for “100% pure beef” on the label.
What is the difference between ground beef and hamburger meat?
USDA definitions
While most people use “ground beef” and “hamburger meat” to mean the same thing, federal rules in the U.S. show there are some small differences:
- Ground beef – Must be made only from beef and its own fat; no extra fat can be added. It cannot be more than 30% fat, and there are no fillers or added water allowed.
- Hamburger – Also has a 30% fat limit, but can have extra beef fat (from elsewhere on the animal) added in. No added water, binders, or extenders are allowed.
Here’s a comparison:
| Ground Beef | Hamburger | |
|---|---|---|
| Added Fat | Not allowed | Allowed |
| Fillers (soy, breadcrumbs, etc.) | Not allowed | Not allowed |
| Max Fat Allowed | 30% | 30% |
“Beef patties” may have extra fillers or additives, so it’s best to check the label to see what you’re buying.
Is grass-fed hamburger meat different from regular hamburger meat?
Nutritional differences
Grass-fed beef comes from cows that eat only grass and other foraged foods, not grain-based feed. Grass-fed hamburger meat usually has more omega-3 fatty acids and fewer omega-6 fats. It’s also higher in some vitamins like vitamin E and has more antioxidants and CLA, which may support muscle and help reduce body fat. Grass-fed beef usually has less total fat compared to regular grain-fed beef.
Flavor and texture
Grass-fed hamburger meat can taste a bit stronger or “beefier” and some describe it as earthier compared to regular hamburger meat. It is also leaner. Because of this, the texture can be firmer and not as juicy unless it’s cooked carefully. Lean ground beef, like grass-fed blends, will dry out more quickly if cooked too long. For best results, treat it like lean ground sirloin-cook gently and watch the timing. Grass-fed beef has its own flavor and is a good choice for people who want lower fat and more nutrients in their meals.
