Ground Beef Q&A

The lean point represents lean-to-fat ratio. For example, a 93/7 product will be much more lean than 73/27. The level of fat does have some effect on flavor and juiciness, given fat provides a juicier, beefier flavor profile. For details on recommended lean points for various recipes, click here.

While everyone has a preference in terms of juiciness and flavor, recipes commonly recommend an 80/20 lean point to create the juiciest, old-fashioned style hamburgers. Many burger recipes are available in our Recipes section.

Yes. There are slight differences in the flavors between the various ground beef lean points. The main contributor to flavor in ground beef is the amount of fat included. Learn more about lean points here.

Ground beef is often sourced from a specific sub-primal area of the animal. Ground chuck (usually 80/20) comes specifically from the chuck area of the animal. Learn more about lean points here.

The lean point represents lean-to-fat ratio. For example, a lower-fat-and-calorie 93% lean/7% fat product will be much more lean than 73% lean/27% fat product. The level of fat content will have slight effects on flavor and juiciness given fat provides a juicier, beefier flavor profile. For details on recommended lean points for various recipes, click here.

Lean meat is the edible muscle provided from beef cattle. The technical definition of healthier “lean” beef according to the USDA are lean points of at least 91.9% lean/8.1% fat and above. Anything 95%lean/5% fat and above is given the American Heart Association’s Heart-Check mark. “Extra lean” is 96% lean/4% fat. Read more in our Nutrition section.

Visit our Nutrition section for more information on the differences between lean points in ground beef here.

All-natural ground beef contains no artificial ingredients or added colors and is only minimally processed, meaning that it's produced in a manner that does not fundamentally alter the product. All "natural" labels must include a statement explaining the meaning of the term natural, such as "Contains no artificial ingredients, only minimally processed." For more ground beef production information, click here.

Chopped or minced beef has been used in a variety of dishes dating back to ancient times. More on the history of ground beef is available here.

Dating back to around 1885, the exact origin of the hamburger is shrouded in mystery. While there are many who claim the honor, there’s little evidence to support any individual claim. The first commercial hamburger was marketed in 1921, when White Castle opened in Wichita, KS. Read more on the history of ground beef here.

No. Once thawed, ground beef needs to be properly prepared. However, you can freeze many cooked ground beef dishes for future use and added convenience. Lasagna is a prime example. For lasagna recipes, click here.

Yes, a food thermometer should always be used when cooking with ground beef to ensure proper doneness. Whether browning for use as part of a recipe, making meatballs or patties, the food thermometer should read at least 160°F before the meat is ready to serve. Learn more on safely handling of ground beef here. 

Using a meat thermometer is the best way to ensure your ground beef is cooked to at least 160°F. Click here to learn more about how to safely handle ground beef.

You don’t have to, but it’s recommended to simplify cooking. Ground beef should be thawed prior to cooking, but do not thaw frozen beef at room temperature. Thaw frozen beef in the refrigerator to prevent bacterial growth. Place the package on a tray to catch any drippings and place in the refrigerator the day before it's needed, allowing approximately 24 hours to thaw a package of ground beef or 12 hours to defrost ground beef patties. Cook ground beef as soon as possible after thawing and always cook ground beef to 160°F and verify with a meat thermometer. Click here to learn more about how to safely handle ground beef.

To defrost ground beef more rapidly, you can defrost in the microwave oven or in cold water. If using the microwave, cook the ground beef immediately because some areas may begin to cook during defrosting. To defrost in cold water, put the meat in a watertight plastic bag and submerge. Change the water every 30 minutes. Cook immediately. Do not refreeze raw ground meat thawed in cold water or in the microwave oven unless you cook it first. Click here to learn more about how to safely prepare ground beef.

Ground beef should be discarded 2-3 days after the “use or freeze-by” date if not frozen immediately after purchase. If the ground beef has a grayish or brown color on the outside and has an unappealing odor, there is a chance it has spoiled and should not be consumed. Learn more about ground beef safety here.

Oxygen from the air reacts with meat pigments to form a bright red color, which is usually seen on the surface of meat purchased in the store. The pigment responsible for the red color in meat is myoglobin, a substance found in all warm-blooded animals. The interior of the meat may be purple or grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it’s likely spoiling. Click here to learn more safe handling information.

The recommendation for a safe, minimum internal temperature is 160°F. Use a meat thermometer to ensure that it has reached a safe internal temperature. Find out more in our Preparation & Cooking tips section.

Cook time will depend on heat used and how you are preparing your ground beef. If browning in a skillet with high heat, the average cook time should be roughly 4-6 minutes. If grilling patties, it can take approximately 10-15 minutes, depending on heat and thickness of your patties. Be sure to use a meat thermometer to verify that the internal temperature has reached 160°F prior to serving. Find out more in our Preparation & Cooking tips section.

No. Cooked color is not an indication of doneness. For example, premature browning can occur, which is ground beef that has a well done appearance, but hasn’t reached proper doneness. Also, the color of juices is not an accurate indicator of doneness. The only way to guarantee a safe eating experience is to cook ground beef to 160°F and verify with a meat thermometer. Click here for more cooking tips.

The key to handling ground beef safely is to ensure it’s purchased fresh, stored properly and then cooked to a safe internal temperature. Find out more in our Preparation & Cooking tips section.

The best way to safely thaw ground beef is in the refrigerator. Keeping meat cold while it is defrosting is essential to prevent the growth of bacteria. This will take roughly 24 hours. To defrost ground beef more rapidly, you can defrost in the microwave oven or in cold water. If using the microwave, cook the ground beef immediately because some areas may begin to cook during defrosting. To defrost in cold water, put the meat in a watertight plastic bag and submerge. Change the water every 30 minutes. Cook immediately. Do not refreeze raw ground meat thawed in cold water or in the microwave oven unless you cook it first. Never leave ground beef out at room temperature for more than two hours. Find out more in our Preparation & Cooking tips section.

The recommended way to thaw ground beef is in the refrigerator. But to defrost more rapidly, it is considered safe to use the microwave oven. If using that method, cook the ground beef immediately because some areas may begin to cook during defrosting. Find out more in our Preparation & Cooking tips section.

No. Once thawed, ground beef needs to be properly prepared. However, you can freeze many cooked ground beef dishes for future use and added convenience. Lasagna is a prime example. For lasagna recipes, click here.

Starting with a lean point that has a higher fat content (73/27 or 80/20) helps not only with flavor and juiciness but also in producing the perfect patty. If wishing to use a higher lean point and you are having difficulty making patties, an egg or breadcrumbs can be used as a binding agent. Find burger recipes in our Recipes section.

Raw and undercooked meat may contain harmful bacteria. The USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook ground beef to a safe minimum internal temperature of 160°F. Use a meat thermometer to check that each burger has reached a safe internal temperature. Find out more in our Preparation & Cooking tips section.

Refrigerate or discard prepared ground beef or leftovers containing ground beef immediately. Find out more in our Preparation & Cooking tips section.

Because grinding beef for ground beef increases susceptibility to bacteria, it is important to cook ground beef more thoroughly to eliminate bacteria prior to consumption. To destroy harmful bacteria, cook ground beef to a safe, minimum internal temperature of 160°F. Click here for more safety information.

Ground beef is a very versatile product and can be used in many recipes, prepared a number of ways. Simple seasonings such as salt and pepper can be all you need to enhance the naturally delicious flavor. For meal ideas, visit our Recipes section.

There are many ways to cook ground beef. Visit our Recipes to select the perfect dish for dinner tonight.

All meat will shrink in size and weight while cooking. The amount of shrinkage will depend on fat and moisture content, the temperature at which the meat is cooked and how long it is cooked. Higher cooking temperatures and higher fat content increase the amount of shrinkage and moisture loss. Cooking ground beef at moderate temperatures will reduce shrinkage and help retain juices and flavor. For more information, take a look at our Preparation & Cooking tips section.

Sometimes gristle can be found in ground beef. Ground beef is made of four components: muscle tissue, fat, collagen and elastin. The elastin is stretchy and incredibly tough. Elastin does not break down when applied to heat and this is where gristle comes from. If pieces of gristle aren’t identified when cooking, it will not affect the flavor but it can add an unpleasant texture to the meat while chewing.

For the perfect burger, use moderate, direct heat and cook the meat fast (about 10 to 15 minutes depending on size) so it does not dry out. Leave the grill lid open. And, always, cook to 160°F and verify with a meat thermometer.

Yes, a food thermometer should always be used when cooking with ground beef to ensure proper doneness. Whether browning for use as part of a recipe, making meatballs or patties, the food thermometer should read at least 160°F before the meat is ready to serve. Learn more on safely handling of ground beef here. 

While everyone has a preference in terms of juiciness and flavor, recipes commonly recommend an 80/20 lean point to create the juiciest, old-fashioned style hamburgers. Many burger recipes are available in our Recipes section.

Using a meat thermometer is the only way to ensure your ground beef is cooked to at least 160°F. Click here to learn more about how to safely handle ground beef.

No. But there are tips to cooking ground beef to help reduce excess fat during preparation. Visit our section on Ground Beef & Healthy Eating to learn more.

All-natural ground beef contains no artificial ingredients or added colors and is only minimally processed, meaning that it's produced in a manner that does not fundamentally alter the product. All "natural" labels must include a statement explaining the meaning of the term natural, such as "Contains no artificial ingredients, only minimally processed." For more ground beef production information, click here.

Beef is part of a healthy, well-balanced diet. It provides vitamins, minerals and proteins critical to a healthy lifestyle. Ground beef is an excellent source of protein, B vitamins, iron and zinc. The leaner grinds such as 93/7 and 96/4 are lower in fat content and are a great option for health-conscious beef lovers. Find out more in our Nutrition section.

It is recommended that ground beef be used within 120 days of purchase if frozen immediately after purchase and properly wrapped. Learn more about how to properly store ground beef in the freezer here.

The "Use or freeze-by” or “Sell by" dates are a guide for retailers, although it’s not a federal requirement for stores to include. While these dates are helpful, they are only reliable if the food has been kept at a safe temperature during storage and handling. The United States Department of Agriculture (USDA) suggests that consumers cook or freeze ground beef within 2 days after purchase for maximum quality. For more information regarding food safety, click here.

Fresh ground beef is perfectly wholesome and safe to eat within 2 to 3 days of purchase as long as purchased and used prior to the “Use or freeze-by” date. An additional option is to purchase ground beef and immediately freeze. Please note that chub products do not need taken out and repackaged, they can be frozen as is for up to 6 months. Although, overwrap or tray ground beef needs to be repackaged for freezing in aluminum foil, freezer paper or plastic freezer bags. If immediately frozen, these types of ground beef can be safely used within 120 days of purchase.

Fresh ground beef purchased in store prior to the “use or freeze-by” date and stored below 40°F should be used or frozen within 1 to 3 days. Learn more in our section on Safe Handling & Storage.

Ground beef will begin to brown on the outside and put off an unappealing odor when it begins to turn bad. The best gauge for determining the safety of your ground beef is to reference the “use or freeze-by” date. If it was frozen after purchase, do not consume after it’s been thawed for more than two days. Learn more in our section on Safe Handling & Storage.

Refrigerate leftovers immediately or discard. Consume refrigerated, cooked ground beef leftovers within 2 to 3 days. Learn more in our section on Safe Handling & Storage.

Most stores will purchase ground beef from distributors and have it shipped in from locations around the country. However, there are retailers that focus on locally processed and grown products that may choose to obtain their ground beef from local producers. Find out where Cargill ground beef is made here.

Many of Cargill's ground beef products include no artificial ingredients, added colors or flavorings. Although, some products have added seasonings, like Italian or rosemary, or even bacon for obtaining a special kind of flavor.

Most all-natural ground beef is minimally processed, meaning that it's produced in a manner that does not fundamentally alter the product. All "natural" products omit artificial ingredients or added colors and product labeling must describe what makes the product natural. Cargill Ground Beef describes their natural products as "Contains no artificial ingredients, only minimally processed." For more ground beef production information, click here.

Beef fat (fat with no lean meat) may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders or binders. Learn more in our How Ground Beef Is Made section.

No. If not sourced from a specific sub-primal area, ground beef can be made from less tender and less popular cuts of beef. Trimmings from more tender cuts may also be used. Grinding tenderizes the meat, and the fat reduces its dryness and improves flavor. Learn more about How It’s Made.

No, not always. Most often, ground beef is made from steak and roast trimmings that can come from multiple animals. Although, ground beef is often sourced from a specific sub-primal area that offers you even more choices when your recipes call for a special grind such as ground sirloin (90/10), ground round (85/15) or ground chuck (80/20). Learn more about How It’s Made.

No. At Cargill, we are dedicated to treating the animals in our care with respect and as co-founder of the North American Food Animal Well-being Commission, Cargill considers the humane and respectful handling of our animals to be a moral obligation. Our livestock handling procedures were designed in consultation with Dr. Temple Grandin to help minimize animal stress, and we strictly adhere to American Meat Institute (AMI) animal handling standards. Visit our Processes page for more information on humane handling.

There is no difference in the ground beef product itself. They are simply two different packaging formats, each providing different benefits. Learn more about ground beef packaging here.

If you’re measuring a quarter-pound patty for each person you’re feeding, you can get four burgers out of a one-pound chub. Want burger recipes? Click here.

No. At Cargill, we are dedicated to treating the animals in our care with respect and as co-founder of the North American Food Animal Well-being Commission, Cargill considers the humane and respectful handling of our animals to be a moral obligation. Our livestock handling procedures were designed in consultation with Dr. Temple Grandin to help minimize animal stress, and we strictly adhere to American Meat Institute (AMI) animal handling standards. Visit our Processes page for more information on humane handling.

Finely Textured Beef (FTB for short) is 100 percent beef from trimmings separated from fat using an approved, simple process. It’s a product that enhances the availability and affordability of our ground beef offerings. For more information, visit our Finely Textured Beef section.

Yes. We are dedicated to treating the animals in our care with respect and as co-founder of the North American Food Animal Well-being Commission, Cargill considers the humane and respectful handling of our animals to be a moral obligation. Our livestock handling procedures were designed in consultation with Dr. Temple Grandin to help minimize animal stress, and we strictly adhere to American Meat Institute (AMI) animal handling standards. Visit our Processes page for more information on humane handling.

In foods of both plant and animal origin, naturally and randomly occuring bacteria like Salmonella and E.coli, can be found. These harmful bacteria cannot be seen or smelled. To be sure all bacteria are destroyed, cook ground beef to a safe minimum internal temperature of 160°F using a meat thermometer. Click here to learn more about how to safely handle and store ground beef.

As long as you are ordering 100% pure, ground beef, it’s probable that the ground beef you consume at restaurants is comparable to the ground beef you’d purchase at your local grocery store. Although, depending on the supplier producing the meat, there may be differences in overall quality, production and food safety practices and added flavorings. Learn more about Cargill’s quality and food safety practices here.

The United States of America is the largest producer of ground beef and the largest consumer of ground beef in the world in terms of total pounds.

It is likely that a small package of ground beef will contain the meat of more than one animal, however, Cargill goes to extensive measures to ensure the safety and quality of our ground beef products. Read more about our production processes here.