lb. chopped beef

Ground or chopped beef is the muscle tissue of cattle that has been mechanically broken down into small fragments, typically ranging from coarse chunks to fine granules. This preparation is derived from various cuts of beef—including chuck, sirloin, round, and brisket—which are trimmed of excess fat and sinew, then chopped or ground using mechanical equipment or hand tools. The texture and fat content vary depending on the source cuts and grinding method; finer grinds produce more uniform, compact patties, while coarser chops retain distinct texture and moisture. The flavor profile depends on the cut used and fat percentage, ranging from mild and lean (round or sirloin) to rich and beefy (chuck or brisket).

Chopped beef is one of the most versatile preparations in global cuisine, forming the foundation of numerous dishes across cultures. It is essential to American preparations such as hamburgers, meatloaf, and Sloppy Joes, Italian ragù and bolognese, and Mexican picadillo and tacos. The ingredient is also central to Asian preparations including Korean bulgogi (when finely chopped), Chinese fried rice with beef, and Indian kheema. Beyond composed dishes, chopped beef serves as a base for stocks, sauces, and fillings for pastries, dumplings, and vegetables. Its quick cooking time, ease of browning, and ability to absorb seasonings and accompanying flavors make it ideal for both everyday weeknight meals and restaurant preparations.