Which is Leaner: Ground Chuck or Ground Round?
Ground chuck and ground round are two of the less lean types of ground beef. One difference between the two is their fat content. Ground chuck has approximately 20% fat, while ground round generally has 10% fat. Does this Spark an idea?
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Cuts of Beef
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"Round" and "chuck" refer to the parts of the cow the cuts come from. Ground chuck and ground round derive their names from their cuts of beef. Ground chuck comes from the shoulder and neck of the cow. Ground round comes from the rump area of the cow. Both are less tender cuts of meat, although either may also contain trimmings from any part of the cow, including the more tender steaks. Grinding the meat also tenderizes it a bit.
Best Uses
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The extra fat in ground chuck makes juicier burgers. Since ground chuck has more fat than ground round, chuck is better for hamburgers, because the extra fat adds the juiciness that most people prefer. Ground round is better for sauces, where the added moisture will keep the meat from becoming too dry.
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Best Cooking Methods
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Adding a sauce to ground beef can keep it from becoming too dry. According to the U.S. Department of Agriculture, it is important that ground beef be thoroughly cooked, in order to kill any bacteria that may have been ground from the surface of the meat into the interior of the meat. However, the longer ground beef is cooked, the more dry and unappealing it can become. Adding moisture or a sauce while cooking can keep it from drying out. Heating until the meat is thoroughly cooked, but not overcooked, is the key to safe, moist, flavorful ground chuck and ground round.
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References
Resources
- Photo Credit fresh meat on plate image by .shock from Fotolia.com raw t-bone steak image by Kathy Burns from Fotolia.com hamburger and squash image by jimcox40 from Fotolia.com spaghetti and meat sauce image by Kathy Burns from Fotolia.com
