Ground Beef

Also Known As: Chopped Steak; Ground Chuck; Ground Round; Ground Sirloin; Ground Steak; Market Trim

Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.

Butcher's Note

Versatile ingredient that's beef's most popular item.

Industry Ids ?

IMPS/NAMP - 136

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Ingredient Cuts | Primal Cut

Versatility makes these cuts ideal ingredients for dishes such as burgers, tacos and meat sauce. Perfect for breakfast, dinner and everything in-between.

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Cooking Methods:

Cuts From This Fabricated Cut

80% Lean Ground Beef

Holds its shape well during cooking, therefore ideal for meatloaf, meatballs and Salisbury steak. When properly cooked, it is moist, juicy and has a slightly firm texture.

Grilling
Oven Roasting
Skillet Cooking
Braising
Broiling

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95% Lean Ground Beef

Perfect for recipes where you can’t drain off drippings, such as stuffed peppers or cabbage. If used for burgers, do not overhandle the beef or overcook. When properly cooked, it has a firm, dense texture.