Are you buying the wrong ground beef? Probably, according to experts

When you’re shopping in the meat aisle, you’ll notice numbers on ground beef packages—90/10, 85/15, 80/20. The number simply refers to the ratio of lean meat to fat in the mix.

And while the percentage of each might not seem like a big deal, food experts say it can impact flavor and preparation, depending on what you’re cooking up. Fat is what gives burgers their juiciness and rich taste. Very lean blends, like 90/10, can taste a bit dry if not handled carefully.

That said, leaner beef has one big advantage: less shrinkage. If you’ve ever cooked a burger that started out the same size as the bun and ended up as a small puck, that’s because the fat rendered out during cooking. The higher the fat content, the more shrinkage you’ll see.

If you’re following a heart-healthy diet, it’s best to enjoy red meat in moderation and choose lean or extra-lean cuts, no matter how you prepare it.

Which blend to use—and when

Joe Begale, general manager of Chicago’s Paulina Meat Market, says, “Generally, I prefer something with a little more fat, like 80/20.” Greg Cohen, director of sales at Allen Brothers meat purveyor, agrees, noting that “80/20 is industry standard and is used widely throughout food service.”

80/20 is best for burgers

For juicy burgers and anything where flavor is key, use this richer blend. When you bite into a juicy burger, a lot of that juiciness comes from fat. Unfortunately, very lean burgers can eat a bit dry. Expect more shrinkage with this ratio, but also the most richness.

85/15 is a good middle ground

For burgers, meatloaf, and meatballs, use this blend. It’s still flavorful, with slightly less shrinkage.

90/10 is ideal for tacos, chili, and pasta sauces

In dishes where the meat is crumbled and combined with other ingredients, use this leaner blend. Because there’s less fat, you’ll have less excess grease to deal with.

If you see a lot of visible fat after browning, you may choose to drain the meat on a paper towel before adding to the recipe, but this leaner blend gives more meaty flavor when left undrained.

Pro tip: when you make dishes like meat sauce ahead of time, the fat will rise and solidify on top once chilled. You can easily scrape it off before reheating, so there’s no need to drain during cooking.

90/10 is also ideal for meal prep

Since it has a lower fat content, you won’t end up with pools of oil in your containers, which keeps prepped meals cleaner and less soggy.

If you do notice excess grease after browning, you can drain it—but with leaner blends, that’s often unnecessary.

How to adjust for better results

• Add oil when needed. When cooking leaner ground beef, you may need to add 1 to 3 tablespoons of oil to help with browning, since there’s less fat to render.
• Add richness to lean mixes. For meatloaf or meatballs, ingredients like eggs, milk, cheese, or cream add moisture and help prevent a dry, crumbly texture.
• Don’t overcook. Leaner beef cooks faster and dries out more easily. Use an instant-read thermometer and cook that burger to a safe and juicy 160°F.