Extra Sloppy Joes

There’s a variety of ground beef to choose from at your local meat counter. So which one comes out on top for us?

• Regular Ground Beef: Typically contains the highest amount of fat ranging from around 25-30%. Created from any combination of cuts (shank, brisket, round, etc.) which creates a consistency problem, that can result in greasy dishes that also suffer from major shrinkage issues (not talking Seinfeld here). After years of cooking, we avoid ground beef due to poor texture and fat content.
• Ground Chuck (can also be labeled as Lean Ground Beef): A great multi-purpose ground beef that contains 15-20% fat which comes from the front area around the shoulder. Not as fatty as regular ground beef and has great texture and taste. Our go-to for recipes that call for ground beef!
• Ground Round (can also be labeled as Extra-Lean Ground Beef): Contains around 12% fat and comes from the around the rump area. Not as flavorful as Ground Chuck but a good lower fat alternative if being added to spaghetti sauce.
• Ground Sirloin (can also be labeled as Extra-Lean Ground Beef): Containing anywhere from 10-14% fat it comes from the midsection and renders up the driest most flavorless hamburger meat you’ll ever serve. We steer clear ground sirloin due to it’s dry and flavorless consistency.