Ground beef: nutrition and how to use it

Fun facts

• The USDA figure here is for 80/20 ground beef: 100g raw has about 254 kcal, 17.2g of protein and 20g of fat. That is close to regular ground pork.
• "80/20" or "80% lean" on a pack of imported ground beef means 80% lean meat and 20% fat by weight. A 90/10 or 95/5 blend is much leaner, but it makes drier burgers.
• American style burgers usually use ground beef with some fat to keep the patty juicy. In Vietnamese kitchens, minced beef goes into beef rice porridge, beef wrapped in betel leaves, or tomato sauce for spaghetti.
• In the kOBE recipe library, ground beef appears in 10 dishes.

Choosing and storing

For leaner mince, pick a cut such as shank or loin and have it ground at the counter, or mince it at home. Fresh ground beef is red, and the inside of the pack may look darker from lack of oxygen, which is normal. Ground meat spoils faster than whole cuts, so keep it in the fridge for just 1 to 2 days. To keep it longer, spread it thin in a bag and freeze.

Cooking it well

Unlike a steak you can eat rare, ground beef needs to cook through to 71°C according to the USDA, because grinding mixes surface bacteria into the middle. Color is not a reliable guide, so if you make burgers, a thermometer gives you peace of mind. After browning the mince, pour off the fat that renders out before seasoning to make the dish lighter. When you need to thaw it, follow our guide on how to thaw food safely.

Frequently asked questions