All about Mince!

Saturday, January 31, 2026

One of the significant advantages of grinding your own beef is the ability to engineer the exact fat-to-lean ratio for your specific application. Pre-ground beef offers limited options—usually 80/20, 85/15, or 90/10—and you’re trusting that the ratio is accurate and the source cuts are what you want. When you control the grind, you control the outcome.

This guide provides specific blending ratios for 2-pound batches, the typical amount needed for family meals, a batch of burgers, or a pot of chili. All measurements are designed to be practical and achievable with a standard kitchen scale.

Critical Safety Information

Before you start: Fresh ground beef carries inherent risks. Follow these rules without exception:

Grind only fresh, pristine whole muscle cuts purchased the same day
Use ground beef within 24 hours or freeze immediately
Keep everything cold (35-38°F) from start to finish
Clean everything (hands, equipment, surfaces) before and after
Cook to 160°F internal temperature (except tartare, which is raw and demands even higher standards)
For tartare: Use only the day you grind it, keep ice cold, source from trusted butcher

Food poisoning from contaminated ground beef is not theoretical. These rules keep you safe.

Understanding Your Source Cuts

Before you start blending, you need to understand the approximate fat content of the cuts you’re working with. These percentages are estimates based on USDA data for Choice-grade beef, trimmed to ¼” fat cap (typical retail standard). Your actual results will vary based on the specific animal, grade, and how much exterior fat you trim before grinding.

Cut	Approximate Fat %*	Characteristics	Best Use
Top Round	5-8%	Very lean, mild flavor, tough when whole	Lean blends, health-conscious applications
Bottom Round	7-10%	Lean, slightly more flavor than top round	Lean to medium blends
Eye of Round	5-7%	Extremely lean, very mild	Ultra-lean blends, sauces
Sirloin	10-12%	Lean but flavorful, good beef taste	90/10 blends, solo or mixed
Chuck Roast	15-20%	Rich, beefy flavor, natural 80/20	Gold standard for burgers, meatloaf
Brisket Point	25-30%	Very rich, intense beef flavor (trimmed)	Rich blends, chili, indulgent burgers
Short Rib (meat only)	25-30%	Luxurious, well-marbled, expensive	Premium blends, special occasion burgers
Beef Suet/Fat Trimmings	90-100%	Pure fat, neutral flavor	Precise ratio control, adding to lean cuts

*All percentages assume ¼” fat cap trimming, typical retail standard. Actual fat content varies by animal, grade, and butcher trimming practices.

Target Ratio: 95/5 (Extra Lean)

Punishingly lean territory. You’re prioritizing nutrition over pleasure, or making sauce where fat comes from elsewhere (olive oil, butter, cream).

95/5 Blending Options (2 lb total)

Blend Name	Cut A	Amount A	Cut B	Amount B	Total	Calculated Fat	Target
Pure Lean	Top Round (6% fat)	2.00 lb	—	—	2.00 lb	6%	~95/5
Round + Sirloin	Eye of Round (6% fat)	1.70 lb	Sirloin (11% fat)	0.30 lb	2.00 lb	6.8%	~95/5
Precision Lean	Bottom Round (8% fat)	1.90 lb	Beef Suet	0.10 lb	2.00 lb	6.5%	~95/5

Best Applications: Bolognese sauce, ragù, Asian stir-fry where you’re adding oil, diet-conscious meatballs, dumplings where wrapper provides richness.

Reality Check: Virtuous, joyless protein. It will be dry unless you compensate with technique (don’t overcook), added fat (olive oil in the sauce), or moisture (vegetables, broth). Make sure the statement is worth it.

Target Ratio: 90/10 (Lean)

Your “responsible adult” ratio. Lean enough to feel virtuous, fatty enough to actually taste like beef.

90/10 Blending Options (2 lb total)

Blend Name	Cut A	Amount A	Cut B	Amount B	Cut C	Amount C	Total	Calculated Fat	Target
Pure Sirloin	Sirloin (11% fat)	2.00 lb	—	—	—	—	2.00 lb	11%	~90/10
Round + Chuck	Top Round (6% fat)	1.43 lb	Chuck (18% fat)	0.57 lb	—	—	2.00 lb	9.9%	90/10
Balanced Blend	Bottom Round (8% fat)	1.50 lb	Sirloin (11% fat)	0.50 lb	—	—	2.00 lb	9.5%	~90/10
Precision Control	Eye of Round (6% fat)	1.80 lb	Beef Suet	0.20 lb	—	—	2.00 lb	10.9%	~90/10

Best Applications: Tacos (drain after browning), spaghetti sauce, chili where you skim fat, shepherd’s pie, casseroles, stuffed peppers.

The Truth: The Switzerland of ground beef. Neutral, inoffensive, perfectly adequate. Season aggressively, don’t overcook, and it performs admirably.

Target Ratio: 80/20 (Regular)

The Platonic ideal. The gold standard. The ratio where flavor, juiciness, and structural integrity intersect. If you’re not making 80/20 for burgers, you better have a damn good reason.

80/20 Blending Options (2 lb total)

Blend Name	Cut A	Amount A	Cut B	Amount B	Cut C	Amount C	Total	Calculated Fat	Target
Classic Chuck	Chuck Roast (18% fat)	2.00 lb	—	—	—	—	2.00 lb	18%	~80/20
Chuck + Sirloin	Chuck (18% fat)	1.25 lb	Sirloin (11% fat)	0.75 lb	—	—	2.00 lb	19.8%	80/20
Round + Brisket	Bottom Round (8% fat)	1.14 lb	Brisket Point (28% fat)	0.86 lb	2.00 lb	19.7%	~80/20
Premium Short Rib	Sirloin (11% fat)	1.06 lb	Short Rib (28% fat)	0.94 lb	—	—	2.00 lb	19.9%	80/20
Budget Precision	Top Round (6% fat)	1.72 lb	Beef Suet	0.28 lb	—	—	2.00 lb	19.2%	~80/20
Triple Crown	Chuck (18% fat)	1.10 lb	Sirloin (11% fat)	0.60 lb	Short Rib (28% fat)	0.30 lb	2.00 lb	19.1%	~80/20

Best Applications: Burgers (the definitive ratio), meatballs, meatloaf, Salisbury steak, cottage pie, Swedish meatballs—anything where fat equals flavor and you’re not draining it.

What This Actually Means: This is it. Twenty percent fat keeps meat moist, contributes rich flavor, creates browning, and doesn’t leave grease pools. The Chuck + Sirloin blend is particularly excellent—chuck brings fat and beefy flavor, sirloin adds cleaner taste and better texture.

Target Ratio: 75/25 (Rich)

Indulgent territory. This much fat makes sense for smash burgers where fat creates crust, slow-cooked chili where fat adds body, or meatloaf cooked low and slow.

75/25 Blending Options (2 lb total)

Blend Name	Cut A	Amount A	Cut B	Amount B	Cut C	Amount C	Total	Calculated Fat	Target
Chuck + Short Rib	Chuck (18% fat)	1.18 lb	Short Rib (28% fat)	0.82 lb	—	—	2.00 lb	24.8%	75/25
Chuck + Brisket	Chuck (18% fat)	0.86 lb	Brisket Point (28% fat)	1.14 lb	—	—	2.00 lb	25.1%	75/25
Chuck + Fat	Chuck (18% fat)	1.54 lb	Beef Suet	0.46 lb	—	—	2.00 lb	24.9%	75/25
Decadent Triple	Sirloin (11% fat)	0.80 lb	Chuck (18% fat)	0.80 lb	Short Rib (28% fat)	0.40 lb	2.00 lb	24.4%	~75/25

Best Applications: Smash burgers (fat creates crust), Oklahoma onion burgers, slow-cooked chili, meatloaf when calories don’t matter, 1950s-style comfort food.

Straight Talk: “I’m making burgers and my cardiologist can take a day off” territory. Fat renders, bastes from inside, creates crust, and makes you question why you ever ate anything leaner. Special occasion food.

Target Ratio: 70/30 (Very Rich)

You’ve crossed from “indulgent” into “possibly problematic.” This much fat works in very specific applications: long-cooked meatloaf, ultra-rich chili, specialty smash burgers. Anywhere else, you’re making grease with meat suspended in it.

70/30 Blending Options (2 lb total)

Blend Name	Cut A	Amount A	Cut B	Amount B	Total	Calculated Fat	Target
Short Rib Dominant	Chuck (18% fat)	0.67 lb	Short Rib (28% fat)	1.33 lb	2.00 lb	29.3%	~70/30
Brisket Extreme	Bottom Round (8% fat)	0.55 lb	Brisket Point (28% fat)	1.45 lb	2.00 lb	29.4%	~70/30
Chuck + Maximum Fat	Chuck (18% fat)	1.46 lb	Beef Suet	0.54 lb	2.00 lb	29.9%	70/30

Best Applications: Ultra-rich meatloaf (250°F for 3 hours), competition chili, specialty smash burgers, recipes where you’re draining excess fat.

Reality Check: Extreme. Thirty percent fat means serious shrinkage, pools of grease, overwhelming flavor. Use with intention and understanding, not by accident.

Application-Specific Recommendations

Different dishes demand different ratios and grind sizes.

Dish	Recommended Ratio	Grind Size	Why
Steak Tartare	95/5 (Tenderloin/Sirloin)	Very Coarse	Clean beef flavor, distinct texture, not fat
Burgers	80/20 (Chuck or Chuck + Short Rib)	Medium	Fat creates juice and crust
Smash Burgers	75/25 to 80/20	Medium	High heat + fat = crust
Meatballs	80/20 to 85/15	Fine	Cohesion and moisture, fine grind binds
Meatloaf	80/20 to 75/25	Medium	Long cooking needs fat
Tacos	90/10 to 85/15	Medium	Draining fat anyway, leaner = less waste
Pasta Sauce	90/10 to 85/15	Fine	Sauce provides fat, fine grind disperses
Chili	80/20 to 75/25	Very Coarse	Coarse = texture, fat adds body
Dumplings	90/10 to 85/15	Fine	Wrapper provides richness, fine grind = smooth
Salisbury Steak	80/20	Medium	Fat for moisture during braising
Shepherd’s Pie	85/15 to 90/10	Medium	Topped with potatoes, lean balances

For grind size pulse counts, see grinding technique section above: Very Coarse (10-15 pulses), Medium (15-20 pulses), Fine (20-25 pulses)

How to Grind and Mix Your Blends

The process itself is straightforward, but proper technique ensures consistent results and food safety.

Step-by-Step Grinding Process

1. Prepare Your Workspace

Clean and sanitize all surfaces, knives, cutting boards, and food processor
Wash hands thoroughly
Place a sheet pan in freezer (you’ll need this in step 3)
Get your kitchen scale ready

2. Prepare Your Cuts

Weigh each cut precisely according to your blend recipe
Trim exterior fat to ¼” if present (you’re controlling fat internally)
Cut into 1-inch cubes
Keep different cuts separated on the cutting board

3. Partial Freeze

Spread cubes from each cut separately on the chilled sheet pan
Single layer, no overlapping
Freeze for 30 minutes exactly
- Too short = meat too soft, mushy grind
- Too long = frozen solid, motor strain
You want firm, not frozen

4. Grind Each Cut Separately (Critical Step)

Start with your leanest cut (usually Round or Sirloin)
Place in food processor (don’t overcrowd—max 1 pound at a time)
Pulse in 1-second bursts
Check after each pulse
Stop at your target grind size:
- Very Coarse: 10-15 pulses (distinct chunks, for tartare, chili)
- Medium: 15-20 pulses (standard burger grind)
- Fine: 20-25 pulses (sauce, meatballs, cohesive binding)
Transfer to a large bowl
Repeat with each cut separately
Clean processor between cuts only if switching from fatty to lean (prevents cross-contamination)

5. Mix Thoroughly

This is where most people screw up. Proper mixing is critical for consistent fat distribution.

The Technique:

Place all ground cuts in large bowl
Use clean hands (not utensils—you need to feel the texture)
Mix in one direction only (clockwise or counter-clockwise, pick one and stick with it)
- Why: Mixing in one direction aligns protein strands, creates better binding
- Opposite direction breaks protein bonds, creates mushy texture
Use a folding motion: scoop from bottom, fold over top
Continue for 1-2 minutes until:
- Fat is evenly distributed (no streaks of pure lean or fat visible)
- Texture is uniform throughout
- Mixture holds together when you squeeze a handful
Don’t overwork: Stop when uniform, not before, not after
- Under-mixed = fatty pockets and lean pockets
- Over-mixed = pasty, mushy, tough when cooked

Visual Test:

Grab a small handful
Squeeze into ball
Should hold shape but show marbling
Break apart—should see even distribution of fat throughout
No white streaks (pure fat) or dark red areas (pure lean)

6. Immediate Use or Storage

For Immediate Use:

Use within 2 hours of grinding
Keep refrigerated until ready to cook
Bring to room temperature 15-20 minutes before forming (easier to work with)

For Storage:

Portion immediately into recipe-sized amounts (don’t store in one large mass)
Flatten into ½” thick discs (faster freezing and thawing)
Wrap tightly in plastic wrap, then place in freezer bag
Remove as much air as possible
Label clearly:
- Fat ratio (e.g., “80/20”)
- Cuts used (e.g., “Chuck + Sirloin”)
- Grind size (e.g., “Medium”)
- Date ground
- Weight
Freeze immediately (within 30 minutes of grinding)

Storage Times:

Refrigerator: 24 hours maximum (seriously, don’t push this)
Freezer: 3-4 months for best quality, 6 months maximum

Thawing:

Refrigerator: 24 hours per pound (plan ahead)
Cold water method: Sealed bag, change water every 30 minutes, cook immediately
Never thaw at room temperature (bacterial playground)
Never refreeze thawed ground beef

The Math Behind the Blends

If you need custom ratios beyond the tables, here’s how to calculate them.

Not into math? Use the tables above and skip this section. They cover 95% of what you’ll ever need.

Formula:

Final Fat % = [(Cut A Weight × Cut A Fat %) + (Cut B Weight × Cut B Fat %)] ÷ Total Weight

Example: Creating 2 lbs of 85/15 from Round and Chuck

Top Round = 6% fat
Chuck = 18% fat
Target = 15% fat, 2 lbs total

We need: (Weight Round × 0.06) + (Weight Chuck × 0.18) = 2.00 × 0.15

Let X = pounds of Round, then (2 - X) = pounds of Chuck

X(0.06) + (2-X)(0.18) = 0.30
0.06X + 0.36 - 0.18X = 0.30
-0.12X = -0.06
X = 0.50 lb Round

Therefore: 0.50 lb Round + 1.50 lb Chuck = 2 lb at 15% fat
Check: (0.50 × 0.06) + (1.50 × 0.18) = 0.03 + 0.27 = 0.30 ÷ 2 = 15% ✓

Mental Math Shortcuts:

To add 10% fat: use 50% of a cut that’s 20% fatter than your base
To add 5% fat: use 25% of a cut that’s 20% fatter than your base
With pure fat: (Target % – Starting %) = % of total to add as fat
- Example: 6% to 20% = 14% difference → add 14% of total weight as fat
- For 2 lbs: 2 × 0.14 = 0.28 lb fat

Why This Level of Control Matters

Pre-ground beef is a commodity product. You get what they give you: mystery cuts ground at unknown times with approximate ratios and no control over quality. Adequate for Tuesday tacos, not adequate for anything demanding precision.

When you grind your own and engineer the ratio:

You know the source cuts and their quality
You control fat percentage precisely for the application
You determine grind size for optimal texture
You ensure freshness (ground minutes ago, not days)
You eliminate the mystery

Want lean tartare with clean flavor? Grind tenderloin very coarse at 95/5. Need a rich burger that creates gorgeous crust? Chuck and short rib at 75/25, medium grind. Building Bolognese that simmers for hours? Sirloin at 90/10, fine grind—the sauce provides fat.

Every ratio serves a purpose. Every grind size affects texture. Every cut contributes different flavor. Control all three and you’re not just making ground beef—you’re engineering it for specific outcomes.

That’s the difference between cooking and following instructions.

It starts here, with understanding that ground beef isn’t a single ingredient—it’s a spectrum of possibilities, and you control where you land.

Control the blend. Control the outcome. Grind your own beef.

Filed under: Basics, Beef, Cheap, General, Mince

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