lb. lean ground beef chuck
Ground beef chuck is an excellent source of high-quality complete protein, iron, and B vitamins (particularly B12 and niacin). A 3-ounce serving of lean ground chuck provides approximately 15-20 grams of protein and significant bioavailable iron, making it nutritionally dense for muscle maintenance and energy metabolism.
About
Lean ground beef chuck is finely minced or ground beef derived from the chuck primal cut, which comes from the shoulder and upper torso region of the cattle. Chuck is prized for ground meat production due to its favorable ratio of lean muscle to fat—typically containing 15-20% fat content, which provides flavor and moisture retention during cooking while maintaining a relatively lean profile compared to fattier cuts. The beef is mechanically broken down and homogenized to create a uniform, fine-textured product suitable for diverse culinary applications. Ground chuck beef has a robust, savory flavor characteristic of beef with slight mineral notes.
Culinary Uses
Lean ground beef chuck is a versatile workhorse ingredient across numerous cuisines and preparations. It is the standard choice for hamburgers, meatballs, and meat sauces (such as Bolognese), where its fat content provides juiciness without excessive greasiness. Common applications include tacos, chili, meatloaves, and casseroles. Ground chuck is also used in Middle Eastern preparations like kofta and kibbeh, Asian dishes such as Korean beef bulgogi variations, and Latin American preparations like picadillo. Its balanced fat-to-lean ratio makes it suitable for both pan-frying and grilling, with the fat rendering during cooking to create flavorful browning and moistness.