How to Pick the Best Ground Meat From the Grocery Store

A few pro tips from The Canal House will get you more than halfway to quick, ultra-flavorful dinners.

October 28, 2019

From the basic burger to the moistest meatloaf and coziest chili, ground meat is the cornerstone of so many dinner mainstays. But when was the last time you really considered your ground meat, beyond grabbing a pre-packaged pound at the grocery store? Well, award-winning writers and newly minted restaurateurs, Christopher Hirsheimer and Melissa Hamilton—aka The Canal House Cooks—are here to help you start looking more closely at your ground meat. They've even dedicated an entire chapter to the subject in their newest book, Canal House: Cook Something: Recipes to Rely On, on the fundamentals of cooking (plus 300 recipes that demonstrate them all).

Hirsheimer and Hamilton explain that classic American ground meat dishes were born from efficiency-and economy-optimized recipe traditions from immigrants, who actually made them with different cuts of meat entirely. Take Russian beef stroganoff, which was originally made with tender cubes of beef cooked in a mustard–sour cream sauce. In the hurried New World, it morphed into a combination of hamburger meat and condensed cream of chicken soup over noodles that its creators may not have even recognized. Ditto goulash from Hungary (originally made with cubed beef, and sometimes, heart and liver), tacos from Mexico, and ground beef lo mein adapted from the Chinese culinary tradition. Despite this, ground meat has historically made our lives easier and more affordable, and still continues to do so.

Since ground meat has over time replaced longer-cooking, sometimes more nuanced cuts, it’s all the more important that we be selective about how we buy it. Just a generation or two ago, people went to the local butcher shop to select their preferred cut of meat, and had it ground right in front of them. Spending the extra time was considered well worth it, because you knew exactly what you were getting. The best news? This can still be the case! Because, when done right, a good backyard burger may just be the apex of American cuisine.

To that end, here are the Canal House cooks’ guidelines to choosing and working with ground meat. From Thai larb to British shepherd’s pie to Italian lasagna, Midwestern hotdish casserole to a hearty, meaty chili, these golden rules can help take any ground meat recipe to the next level.

General Guidelines

Short of grinding it yourself (though you can if you'd like!), there are a few simple steps you can follow to guarantee fresh and flavorful ground meat from the store.

Know where your meat comes from

It’s ideal to know where the animal was raised, but also which cut of the animal’s body you're buying ground; it makes a big difference in flavor and tenderness (generally, fattier meat is more tender and flavorful, but more on this below). Look for package labels with as much information as possible, like those that specify the cut of meat or poultry used, and its lean-to-fat ratio. If possible, avoid buying meat with generic labels like “hamburger” or “ground beef,” as they often come from unspecified cuts.

Find a butcher you trust

Whether you live near a dedicated shop, or you're working with the meat-counter butchers at your local supermarket, this is key. Being able to select exactly what kind of ground meat you're picking up (or what cuts of meat you're getting specially ground for you) means more consistent freshness and better flavor.

Look for meat with ample fat content

It's also the juiciest and most tender, whereas lean meat can be a bit drier and more bland. For most preparations, a fattier blend of meat works best. Hirsheimer and Hamilton generally recommend an 80/20 lean-meat to-fatty-meat ratio (more detail on this below).

Choose the freshest meat available

Check the sell-by date, keep it refrigerated for up to a few days (bonus points for storing it in the bottom-back of your fridge—the chilliest part!), or freeze until you need it, simply thawing it in the refrigerator for 24 hours prior to using it.

Bonus: Treat your meat tenderly

Nearly all of the ground meat recipes in Canal House: Cook Something have instructions to handle the meat gently and not overmix when combining it with other ingredients. For light, tender meatballs, meatloaf, and shepherd’s pies, the less handling, the better.

Guidelines for Specific Meats

When it comes to specific animals, Hirsheimer and Hamilton have advice on selecting the best ground meat:


80 percent lean ground chuck (from the chuck roast, a neck/shoulder cut), is Canal House's pick, for its juiciness and flavor. Choose rosy-red meat with defined white flecks of fat, and for burgers, try to get your hands on a medium-grind rather than finely ground (the supermarket standard).


The standard cut of meat used for ground pork is pork shoulder. Look for ground pork shoulder that is pale pink, with defined white flecks of fat. An 85 percent lean mix is the optimal way to go.


Choose domestic ground lamb—it's more supple and has a sweeter, milder flavor—with a ratio of 80 percent lean meat to 20 percent fat.


Choose ground turkey that is a mix of dark and light meat, or solely ground thigh meat, as opposed to lean ground turkey breast. The latter can be lacking in flavor and tenderness.

Meatloaf mix

Classic meatloaf mix is a combination of equal parts ground pork, beef, and veal. Rather than buying it premixed, buy the meats separately and mix them yourself to control quality.

Great Ground-Meat Dinners

Now, you can put your newfound wisdom about ground meat to use in any one of the ground meat recipes below—including Hirsheimer and Hamilton’s favorite ground beef dishes, Chopped Steak Marchand de Vin. The "steak" is basically a meatball patted into the shape of a steak, and cloaked in a classic French red wine reduction sauce. Note the instructions to mix the meat gently with two forks, rather than your hands or a spoon, to keep the meat airy and tender. This may just be the best giant meatball you’ve ever made.

What's your favorite way to make ground meat? Let us know in the comments!

See what other Food52 readers are saying.

  • Smaug
  • latenac
  • Brinda Ayer
    Brinda Ayer
My cookbook The New Persian Kitchen is a winner of Food52's Piglet award. I love cooking Iranian rice and hearing people crunch on the crispy tahdig from the bottom of the pot. I'm passionate about sharing the ingredients and techniques for making Persian food in my writing, cooking classes, and online store, Feast By Louisa where you can find my Persian Spice Set, Tahdig Kit, and other goodies.


Smaug October 29, 2019
Fortunately, it shouldn't be necessary to "spring for a high fat content" as it's usually cheaper, or should be. It's considerably cheaper to fatten an animal than grow muscle mass; I suppose that's why butchers so relentlessly push fatty meats. Hard to decide which of the many questionable statements in this article to object to; I'll go with an easy one; Texas chili is not a hamburger dish.
Brinda A. October 31, 2019
Hi Smaug, thanks for this! I've always learned (and experienced!) that fat = flavor, within reason, of course. What else do you recommend in terms of meat selection?

As for Texas chili, good point! We've revised it to simply read "chili."
Smaug October 31, 2019
Perhaps I was just lucky in my choice of taste buds, but I've never found that fat= flavor in the least. To me, pork fat is just bland, beef fat is is much less flavorful than the meat itself but can be mildly pleasant in limited applications and amounts, and that lamb fat is actively obnoxious. I haven't bought pre ground meat in quite a while; I would recommend that anyone that uses it invest in a grinder- I use an inexpensive and fairly efficient Kitchenaid attachment. You can then decide what you like and do that- I use carefully trimmed top sirloin as my go to. One caveat- low fat ground meat doesn't stick together as well as fatty meat in patties etc., it takes some getting used to handle it. For our next trick- the history of Stroganoff is actually pretty uncertain, there are a lot of conflicting claims. Some do, in fact, make it as a stew although I don't think anyone stews it in sour cream- that's always added off heat at the end. It seems clear that it did start as a restaurant dish, and I think the most likely (and best) versions use thin strips of beef quickly cooked. I've no doubt that there are people who make something with hamburger and mushroom soup and call it Stroganoff, just as there are people who make tomato soup with some chili powder and call it chili, but I certainly hope that nobody takes that as a standard; there is a lot of seriously bad cooking done in this world.
latenac October 29, 2019
Where is the recipe for the picture on the home page that links to this article? It looks really lovely.