What you need to know about ground meat:
1. Buying ground meat
• Unless otherwise marked, supermarket ground beef comes from cuts primarily from the front shoulder (chuck) and trimmings from cuts.
• Ground beef from a specific cut is called “source-grind.” Ground sirloin is the most common, but you may also find ground blade or ground round. Source-grinds are slightly more expensive but often are tastier.
• You also can get very flavourful ground beef from butchers who carefully dry-age their meat. You can usually ask for coarse or fine ground, according to your preference.
• Ground beef is graded by fat content: extra-lean up to 10% fat; lean up to 17%; medium up to 23%; and regular up to 30%. The fat content of ground meats other than beef are not government regulated. However, ground pork or lamb, sold as lean or regular, follows the same guidelines as beef; we recommend lean.
• Unless otherwise marked, supermarket ground beef comes from cuts primarily from the front shoulder (chuck) and trimmings from cuts.
• Ground beef from a specific cut is called “source-grind.” Ground sirloin is the most common, but you may also find ground blade or ground round. Source-grinds are slightly more expensive but often are tastier.
• You also can get very flavourful ground beef from butchers who carefully dry-age their meat. You can usually ask for coarse or fine ground, according to your preference.
• Ground beef is graded by fat content: extra-lean up to 10% fat; lean up to 17%; medium up to 23%; and regular up to 30%. The fat content of ground meats other than beef are not government regulated. However, ground pork or lamb, sold as lean or regular, follows the same guidelines as beef; we recommend lean.
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