Ground Beef vs. Ground Chuck: What Are the Differences?

Types of Ground Beef

Ground beef has four main types according to source and lean point.

• Regular Ground Beef (70/30)
• Ground Chuck (80/20)
• Ground Round (85/15)
• Ground Sirloin (90/10)

Lean point refers to the ratio of lean meat to fat. For example, if the lean point is 70/30, the ground beef contains 70% lean meat and 30% fat.

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Regular Ground Beef (70/30)

You can find ground beef with a range of lean points, but 70/30 is the most common type because it contains high fat content, which makes it ideal for making juicy burgers.

It has the highest calorie and fat content among other ground beef types. 100 grams of 70/30 ground beef contains [1]:

• Calories: 332 kcal,
• Fat: 30 g,
• Protein: 14.4 g, and
• Carbohydrates: 0 g.

These levels of fat, carbohydrates, protein, and calories make it a good option for low-carb diets, but you should watch your consumption if you want to lose weight.

Ground Chuck (80/20)

Ground chuck is sourced from the chuck portion of the cow, which includes the neck and shoulder region of the animal and lots of connective tissue. 100 grams of 80/20 ground chuck provides about [2]:

• Calories: 254 kcal,
• Fat: 20 g,
• Protein: 17.2 g, and
• Carbohydrates: 0 g.

This lower amount of fat and more connective tissue than regular ground beef makes ground chuck suitable for foods such as hamburgers that require consistent meat.

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Ground Round (85/15)

Ground round beef is sourced from the round portion of the cow located on the rump, hips, hind legs, and knees.

Like the chuck region, this part of the cow contains a lot of tough muscle and connective tissue making it suitable for hamburgers, but it has less fat and dries out when overcooked.

By consuming 100 grams of 85/15 ground round, you'll get about [3]:

• Calories: 215 kcal,
• Fat: 15 g,
• Protein: 18.6 g, and
• Carbohydrates: 0 g.

While this ground meat has lower fat and fewer calories than previous options, it provides more protein, which you should consider when including it in your diet to avoid protein overconsumption.

Ground Sirloin (90/10)

Ground sirloin is the leanest type of ground beef, with only 10% fat. It’s also called extra-lean ground beef as it has the lowest lean point.

This meat comes from the sirloin primal, located in the mid-back region of the animal, and produces tri-tip steak, top sirloin, and a tenderloin (filet mignon). In 100 grams of this ground meat, there are about [4]:

• Calories: 176 kcal,
• Fat: 10 g,
• Protein: 20 g, and
• Carbohydrates: 0 g.

You can see that ground sirloin provides the least fat content. So if you’re on a high-fat diet like Carnivore, it’s better to use other options with higher fat such as ground chuck.

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To understand these 4 types better, you can check the figure below. Chuck, sirloin, and round come from specific parts of the cow, while regular ground beef can come from various parts or a mix of them.

Ground chuck is one of the most popular types of ground beef in the U.S., as its fat content makes it suitable for both high-fat diets and those who need a rich and fatty flavor for their meals. So, let’s learn more about it.

Learn More: 15 Simple Carnivore Soup Recipes with Chicken, Beef and Pork

What Is Ground Chuck?

Ground chuck is made from the chuck primal, the animal's upper shoulder and lower neck, and generally has a high fat content and connective tissue.

It has around 15-20% fat, which makes it a good ingredient for burgers, especially if you want a traditional, juicy, and fatty burger.

Although ground chuck contains less fat than normal ground beef, that’s not their only difference.

Learn More: All Meat Diet: Is It Healthy? Benefits and Result [Meal Plan]

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Differences Between Ground Chuck and Ground Beef

Since ground meats are one of the most used ingredients in cooking, it’s important to choose the best type for your recipe.

Both ground beef and ground chuck are popular choices and come from cattle, but the main difference between ground chuck and ground beef is their lean point, texture, and flavor as they come from different parts of the animal.

These different features make them different in their:

• Fat Content,
• Flavor and Texture,
• Cooking Method, and
• Cost and Availability.

Fat Content

• Ground Chuck: It has an 80% lean meat and 20% fat ratio, so it’s labeled as lean ground beef. This balance of lean meat and fat makes it tasty and juicy and helps the meat stay moist when cooked.
• Regular Ground Beef: It generally has a lean-to-fat ratio of 70-30, i.e., around 70% lean meat and 30% fat. The higher fat content can make the meat more flavorful and juicy but can also lead to a greasier texture.

The choice between these ground meats depends on your needs. You can choose ground chuck for its balance of flavor and fat, where the cohesion of the meat is important. But if you want a richer option with more fat, regular ground beef with 30% fat can be a better choice.

Learn More: Ground Beef 80/20 vs. 93/7: Which One Is Best for Cooking?

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Flavor and Texture

• Ground Chuck: It has a rich, beefy flavor and a juicy texture. Its fat content provides enough moisture to keep the meat tender and flavorful, making it a good choice for burgers and meatloaf without losing its texture during cooking.
• Regular Ground Beef: The flavor and texture of ground beef can vary depending on its fat content. Regular ground beef, with 30% fat, can be quite flavorful and juicy, but it may also be greasier and can release more fat during cooking.

Learn More: Ground Beef 80/20 vs. 85/15: Which One Is Better?

Cooking Method

• Ground Chuck: It’s versatile and ideal for many cooking methods, such as grilling, and pan-frying, because the higher fat content helps keep moisture and flavor. You can use it for burgers, meatloaf, or meatballs as it holds together well during cooking.
• Regular Ground Beef: Regular ground beef, with 30% fat, is a good choice for recipes that require extra fat, such as casseroles or rich sauces, while leaner ground beef options (e.g., 90/10) are recommended for stir-fries or tacos where less fat is needed.

Learn More: Ground Beef 80/20 vs. 90/10: Which One Is Better?

Generally, the more fat the ground meat has, the looser it becomes as fat melts during cooking. So, when you need ground meat that sticks together better for foods like burgers, don’t use ground beef with more than 20 percent fat.

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Cost and Availability

• Ground chuck is more expensive than regular ground beef because it comes from higher-quality beef cuts.
• Regular ground beef is generally cheaper because it is made from leftover meat or trimmings, often from cheaper cuts like shank and brisket.

To easily compare regular ground beef vs. ground chuck, you can take a look at the following table summarizing their differences.

So, can we say one of these cuts is better than the other?

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Ground Beef vs. Ground Chuck: Which One Is Better?

When comparing ground chuck vs. ground beef, we can realize that the best option depends on your needs, budget, preference, and diet. But generally, ground chuck can be a good option for its 80/20 lean point.

This ratio makes ground chuck a better choice for burgers and meatballs, where a beefy flavor with a moist and consistent texture is needed.

However, regular ground beef is a cheaper option and has a higher fat content. It’s a better choice if you want budget-friendly ground meat or need a higher-fat option.

The higher fat content in regular ground beef helps you reach ketosis, where your body burns fat instead of carbohydrates, which can lead to weight loss and increased energy levels.

Learn More: 10 Low-Carb to Zero-Carb Ground Turkey Recipes

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Conclusion

Both regular ground beef and ground chuck are healthy, delicious options for those on low-carb diets or regular meat lovers. Your budget, health needs, and fitness goals affect your decision.

So, consider all features before use and consult a registered dietitian to choose the foods that best align with your goals and needs.