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Ground Beef, Higher Fat (75/25 or 80/20)
Ground Beef, Higher Fat (75/25 or 80/20)
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When to Use Higher Fat
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This is the ground beef for anything where flavor is the priority.
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Burgers, absolutely — leaner beef makes dry, crumbly burgers.
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Chilis and stews where the fat adds richness to the liquid.
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Sloppy joes.
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Taco meat where you want that juicy, seasoned bite.
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If the dish is going to be the star of the meal, use the fattier beef.
Season More Than You Think
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The number one mistake with ground beef is under-seasoning.
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Salt, pepper, garlic powder, onion powder — and use more than feels right.
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Ground beef has a lot of surface area and mass, so seasoning that would be plenty on a chicken breast gets lost in a pound of ground beef.
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Season as you cook, taste, and add more.
How to Cook It
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Medium-high heat in a pan with just a small amount of oil — the beef will render its own fat quickly.
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Break it up with a spatula or wooden spoon.
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Don't stir constantly — let it sit and brown in spots for better flavor.
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That browning is the Maillard reaction and it's where the depth comes from.
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Cook until no pink remains, then drain excess fat if needed.
Quick Tips
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A little oil in the pan to start, even though the beef has plenty of fat — it prevents initial sticking
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Don't stir constantly — let it develop color and crust in the pan
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Drain fat by tilting the pan and spooning it out, or use a colander
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Season in layers — some before cooking, taste and adjust after
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