Lean Ground Beef

Lean ground beef is a versatile and protein-rich meat product made from the leaner cuts of beef, where the fat content is significantly reduced. It usually contains no more than 10-15% fat, providing a healthier, lower calorie option compared to regular ground beef. Commonly used in a variety of dishes, it allows consumers to enjoy the full-flavored taste of beef while managing their fat intake. Popular in many cuisines worldwide, lean ground beef is a staple ingredient in dishes such as chili, spaghetti bolognese, and tacos. It is also used to make lean burgers, meatballs, and meatloaf. Its low-fat content makes it a preferred choice for home cooks looking for a more nutritious alternative without sacrificing taste or texture.
CAL / 100G
lean ground beef
Lean Ground Beef FAQ
Cooking with lean ground beef has its own set of challenges and rewards. Many people worry that less fat means less flavor. While it's true that fat carries flavor, lean ground beef can still be delicious, provided it's prepared with care. Overcooking is a common mistake, leading to tough and dry results. Since lean ground beef has lesser fat, it will cook quicker than the regular kind, hence should be watched closely. Using moist heat cooking methods, like braising, or adding moisture-rich ingredients, like tomatoes or broth, can also help keep your ground beef tender and juicy. Lean ground beef should be cooked to a minimum internal temperature of 160 degrees Fahrenheit for food safety. One lesser known trick to get the most out of the ingredient is using it in recipes with layered flavors, or in dishes with sauces or gravy. Another way to add flavor is to brown it properly before adding it to your recipe. This helps develop a richer taste, often referred to as the 'Maillard reaction,' a chemical reaction between amino acids and reducing sugars. It's also recommendable to drain your lean ground beef after browning. Besides removing any excess fat, draining the meat also helps cater to personal tastes and diet restrictions and avoids a greasy finish to the dish.
Can lean ground beef be substituted for regular ground beef in any recipe?
How to prevent lean ground beef from becoming dry?
How to add flavor to lean ground beef?
Is there a need to drain lean ground beef after cooking?
What should be the internal temperature of lean ground beef for safety?
Why does lean ground beef cook quicker than regular ground beef?
What are the best dishes to use lean ground beef in?
How can I keep the texture of lean ground beef tender?
How does browned lean ground beef affect the flavor of the dish?
Is lean ground beef healthier than regular ground beef?
Expiration & Storage Tips
When does lean ground beef expire?
Unopened lean ground beef can usually last for 1-2 days past the sell-by date when stored in the refrigerator. Once opened, it should be used within 1-2 days. When frozen, it can last about 3-4 months. For homemade lean ground beef dishes, they're safe to eat for about 3 to 4 days if refrigerated and 2 to 3 months if frozen.
How do you tell if lean ground beef is bad?
Check the color first; fresh lean ground beef should have a bright red color. If it turns gray or brown, it may be starting to spoil. Touch it. Fresh beef should be firm but tender. If it’s slimy or sticky, it’s possibly bad. Spoiled beef also often has a sour, off smell. Any of these signs means the beef should be discarded.
Tips for storing lean ground beef to extend shelf life
• Keep the beef in its original packaging until you’re ready to use it. • If you need to store the beef for more than a few days, freeze it. Ground beef can be frozen in its original packaging, but if you plan to keep it for longer than two months, consider repackaging it into airtight freezer bags to prevent freezer burn. • To thaw frozen ground beef, place it in the refrigerator for 24 hours. If you need it faster, you can defrost in the microwave using the defrost function, but be sure to cook it immediately after to prevent bacteria growth.
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