As a person that knows his way around a cut of beef, you’d be amazed that even I don’t always get it right. When I’m purchasing my meat for the week at my local butcher, I always make sure to consult the clerks before I make any quick decisions because the wrong cut of meat can ruin a meal.
Best ways to thicken
Grab these compiled tricks to get that desired sauce consistency, not just for your pasta, but also for your dessert and get a bonus content that you will surely love!
When you’re in barbecue season or if you live in one of those perpetually warm Valhallas, you’re always looking for the right meat to grill up for your family, and when it comes to grill-friendliness, nothing beats hamburgers. With that said, can you tell the difference between ground chuck and ground beef?
What is Ground Beef?
Right out of the gate, let me explain that ground chuck is just a variation of ground beef. The chuck portion of the meat is just sourced from a different part of the cow. In essence, if you’re going to be getting ground beef, you’ll be presented with a few unique types of ground beef:
- Ground Chuck
- Ground Sirloin
- Ground Round
If you’ve ever made a truly juicy burger like the ones that Shake Shack became famous for, then you most likely cooked up some good ground chuck. Ground chuck has the highest fat content, and as a result, every bite has extra flavor and more than a little juice.
When you’re looking for a good grilling burger meat, I’d suggest looking at the fat content, which is presented in fat to lean ratio. In many cases, chuck has an 85 percent lean, 15 percent fat make up, which is great for grilling.
What is Ground Chuck?
So, what makes ground chuck special when compared to other cuts of ground beef? Well, simply put, it’s the ground chuck fat content that makes it a winner for burger-making.
Fat means flavor, and if you want to eat well, don’t be afraid of buying meat with higher fat content. By law, the highest concentration of fat that you can find in a burger is 30 percent, but in general, 15 to 20 percent will make for juice and delicious burgers.
Ground Chuck vs Ground Beef
To understand the term “chuck,” a good way to think about it is that to chuck something, you’ll be tossing it with your shoulder, which is where this cut of meat originates. Conversely, the ground round, which has a lower fat content than the chuck, comes from the hindquarters of the animal or the round.
Ground sirloin, which is from the back of the cow, is the most expensive cut, and in many cases, it is also the most flavorful cut of beef despite having a lower fat content. Most grillers agree, if you’re going to make a truly special burger, try a mix of both sirloin and chuck, which means that you’ll be getting both the fatty flavor of ground chuck and the lean tenderness of sirloin.
Ground Chuck Burgers
So, by now you know that ground chuck is excellent for burgers due to its relatively high fat content, but what’s the best way to make up good ground chuck burgers for your next cookout? In this part of the guide, I’m going to show you an excellent recipe for ground chuck burgers for your next grill cookout.
For this recipe, I am going to suggest you not purchase ready-made store-bought burgers – in my opinion, one of the best aspects of making grilled burgers is making the patties by hand. Handmade patties have a pleasing shape, and for some reason, they just seem to taste much better. Also, you can even place in your seasonings and additives like various cheeses, which will help you ensure that the burgers are delectable for your guests.
Here’s what you’ll need for these burgers:
- Two pounds of ground beef
- Two tablespoons of Worcestershire sauce
- One-eighth of a tablespoon of cayenne pepper
- Two cloves of garlic, finely minced
- One half of an onion, finely chopped
- Salt to taste
- Pepper to taste
To start, always make sure that you are preparing your burgers under sanitary conditions. This means preparing them on a clean, bacteria-free surface to avoid cross-contamination. Also, I suggest using gloves during the preparation process.
Oil your grill grates with a spray on-oil, and preheat the grill. In a larger bowl, mix your ground beef, the chopped veggies, and the seasonings except the salt and pepper. Be very firm with your mixing and ensure that everything is blended very well. Next, form the mixture into eight patties and set aside.
Before placing your ground chuck burgers on the grill, sprinkle each with salt and pepper so that a bit of a crust forms during the grilling process. Immediately place each burger on the grill after it’s coated, and grill each patty about three to five minutes on each side depending on your desired doneness.
Ground Chuck Fat Content
While you may be concerned about the high fat content in these burgers, it’s important to note that this isn’t necessarily that bad for you taken in moderation. Burgers that have 15 percent fat or more have a lot of flavor, but you can find cuts of ground chuck that are also very delicious and have 10 percent fat or less.
To trim down the belly-growing aspects of your grill day, you can try leaner cuts, and you can also do things like opting to use lettuce leaves rather than bread for your burgers – this provides a crunchy and delicious option that has far less fat-building carbs.
As I mentioned previously, you can mix sirloin with ground round and make some truly delicious burgers. You can use the recipe that I created above, but you’ll just have to change up the meat that you use. If you don’t want to mix the meat yourself, most butcher – even those in supermarkets, will make up good grill-friendly mix. Of course, these burgers are called premium because this mix of meat will definitely set you back a bit more on a cost-per-pound basis.
In fact, you can use 100 percent sirloin, but don’t expect these burgers to be as juicy as ground chuck burgers. In my opinion, these types of burger have a lot of value based on flavor alone.
I hope that my guide on the difference between ground chuck and ground beef helped you gain a bit of understanding that will help you the next time that you’re at the butcher or supermarket. There is definitely a bit of a science to making the best burger, and once you figure out some of the basics, it’s just a matter of getting in the practice.