lean ground beef or lean ground round

Lean ground beef is finely minced muscle tissue derived from low-fat cuts of beef cattle, typically from the round (hindquarters), sirloin, or chuck. Ground round specifically refers to beef ground from the round primal cut, which includes the top round, bottom round, and eye of round—muscular sections with minimal intramuscular fat. The USDA classifies "lean" ground beef as containing no more than 10% fat by weight, while "extra lean" contains 5% fat or less. Ground beef products are typically produced by passing trimmed beef cuts through mechanical grinders, then may be blended and formed into desired portions. The texture is granular and breaks apart easily during cooking, and the flavor is clean, meaty, and relatively mild compared to fattier cuts.

Lean ground beef serves as a foundational ingredient in diverse cuisines and applications. It is essential to burgers, meatballs, meatloaf, and meat sauces (ragù, Bolognese), where its texture supports binding and even cooking. Ground beef forms the base of chili, tacos, nachos, and countless Asian stir-fries and braise applications. Due to its low fat content, lean ground beef requires careful handling during cooking to prevent drying; many recipes benefit from the addition of moisture-retaining binders (eggs, breadcrumbs) or the inclusion of slightly fattier ingredients for flavor and texture. It pairs well with aromatics, herbs, and spices, and is particularly versatile in both traditional and contemporary applications across Mexican, Italian, American, and Asian cuisines.