Ground beef (British English: minced beef; French: bœuf haché) is beef reduced to small particles by grinding or mincing. It is sold in different lean-to-fat ratios and may be produced from one or more cuts. The fat content affects flavour, juiciness, shrinkage and suitability for burgers, meatballs, sauces and other preparations.
In North America, ground beef is often labelled by a lean-to-fat percentage, such as 80/20 or 90/10. An 80/20 product is approximately 80% lean meat and 20% fat by weight. Canadian retail labels may also use terms such as regular, medium, lean and extra-lean, with regulated compositional requirements. Always check the product label or supplier specification.
Grinding increases the surface area of meat and can distribute surface contamination throughout the product. Keep meat and equipment cold during processing, use clean grinder components and prevent cross-contamination. Freshly ground in-house beef is still ground meat and must be cooked using the applicable safe process.
Example: use an 80/20 blend for a juicy burger, or a leaner blend for a tomato-based meat sauce where excess rendered fat is not desired.
Ground beef should be cooked to the safe internal temperature required by the jurisdiction and operation. In Canada, 71°C (160°F) is a commonly used minimum internal target for ground beef. Use a calibrated thermometer and do not rely on colour alone. Keep raw ground beef refrigerated and follow approved cooling, storage and reheating procedures.
Chef’s tip: standardise the grind plate, lean-to-fat ratio, portion weight and mixing method in the recipe. Avoid overworking burger meat, which can create a dense texture.
Allergen note: plain ground beef is not a major allergen, but added binders, seasonings and prepared blends may contain allergens; check the full ingredient declaration.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
