lb lean ground beef

Lean ground beef is finely minced muscle tissue derived from cattle (Bos taurus), typically produced by grinding cuts with minimal marbling or fat content, usually containing less than 10% fat by weight. The grinding process increases surface area and allows for rapid cooking and even seasoning distribution. Lean ground beef is produced from various cattle breeds and is distinguished from standard or regular ground beef by its lower lipid content, which affects both texture and flavor profile. The color ranges from bright red when freshly ground to brownish tones as oxidation occurs.

The term "lean" in retail contexts typically refers to beef products with a fat-to-meat ratio of 10% or less, often specified as "93/7" (93% meat, 7% fat) or similar ratios. Butchers grind beef to order or pre-grind it for retail sale, and the particle size and texture depend on the grinder plate diameter and grinding technique.

Lean ground beef serves as a versatile foundation ingredient across numerous cuisines and preparation styles. It is the primary component in dishes such as hamburgers, meatballs, meat sauces (ragù), tacos, bolognese, and chili, and appears in Asian preparations including dumplings and stir-fries. Due to its lower fat content, lean ground beef requires attention to prevent drying during cooking; chefs often employ techniques such as adding moisture through stock, binding agents, or cooking at lower temperatures. It pairs effectively with aromatic vegetables like onions and garlic, and benefits from seasoning with herbs, spices, and acidic components such as vinegar or tomatoes.