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Ground beef is the most commonly consumed beef product in the United States. Fat can typically range from <5 to 30% in ground beef, and the product may become less palatable as the fat level decreases, especially below 10% fat. The amount and composition of fat in subprimals can be influenced by the subprimal type, quality grade, and fatness of the carcass from which it was derived. Processors can combine different subprimals of varying fat percentages to obtain an overall target percentage.

kansas agricultural experiment station research reports

Aging time affects color stability and sensory properties of ground beef patties adjusted to a Similar Fat Composition by Combining Subprimals from the Chuck Roll and Knuckle