Buying ground beef
Most butchers will grind fresh ground beef for you if you ask nicely, but plenty of shelf-ready options are available.
Labels such as ground round, ground chuck, or ground sirloin are used to indicate the source of the meat, but it’s often easiest to select ground beef using the percent lean to fat labels.
Generally, leaner ground beef (90/10%) is best suited for casseroles, soups, meatloaf, meatballs, and other dishes. It will have less shrinkage, meaning the volume of meat will reduce less as the recipe cooks.
Use fattier blends like 80/20% or less lean for burgers, making them more tender, juicy, and flavorful.