90% lean turkey or beef
90% lean ground meat is significantly lower in saturated fat than standard ground meat while maintaining high protein content, typically providing 20-25 grams of protein per 3.5-ounce serving. Ground turkey contains less iron and B-vitamins than beef, while both provide essential amino acids.
About
Lean ground meat from turkey or beef, trimmed to contain no more than 10% fat by weight, represents a reduced-fat alternative to conventional ground meat. This category includes ground turkey breast meat (naturally the leanest poultry option) and ground beef from lean cuts such as sirloin, round, or chuck trimmings. The 90/10 designation indicates a 90% lean, 10% fat ratio, affecting both texture and cooking properties compared to fattier ground meat varieties.
Lean ground meat retains the protein structure and savory qualities of its source while reducing saturated fat content. Ground turkey at this ratio tends toward a drier, more delicate texture with milder flavor, while lean ground beef maintains more robust beef character but with less juiciness during cooking than higher-fat ground beef.
Culinary Uses
90% lean ground meat is used in health-conscious cooking and in dishes where fat content is a dietary consideration. Ground turkey is commonly featured in turkey burgers, ground poultry-based pasta sauces, and as a substitute in recipes traditionally calling for higher-fat ground beef. Lean ground beef is used in lean hamburgers, lean tacos, lean chili, and meatloaf preparations. Both forms require careful cooking technique—additions of broth, oil, or sauce help compensate for reduced fat and prevent drying. These leaner grounds work well in mixed preparations such as meatballs and casseroles where other ingredients add moisture.