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Feb 24, 2011 11:17 AM

ground sirloin - fattier?

is ground sirloin fattier than just regular ground beef? I made this meatball recipe and while they were quite good, they taste awfully fatty. I'm serving guests who are quite conscious of their health and I don't know how well these would go over. I'm tempted to use just ground beef.

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  1. ground sirloin is pretty lean. It depends what fat content for ground beef is. Usually I go for 20%

    1. Ground Beef (Hamburger) ~~ 70 - 30 Lean to fat. No more than 30% Fat.
      Ground Chuck ~~ 80 to 85 percent lean / 15 to 20 percent fat
      Ground Sirloin ~~ 90 to 92 percent lean / 8 to 10 percent fat

      Have Fun!

      1 Reply
      1. re: Uncle Bob

        What Uncle Bob says corresponds exactly to the signs posted--for chuck and sirloin, I didn't see "regular" ground beef--at the WF meat counter when I was there this morning. But I don't know if that is a standard or how marbling may affect those posted fat contents.

      2. It depends on the grade and mix. But, in general, yes, ground sirloin will be fattier than generic ground beef (ground from tough cuts of beef with little marbling, like chuck).

        3 Replies
          1. re: ediblover

            My experience has always been the opposite. Ground sirloin is more lean than what is sold as regular group beef. Sirloin should only be 8-10% fat while ground beef can be 15-20% or more.

            I find myself using more ground buffalo these days than anything else.

            1. re: swamp

              The sirloin cut itself is generally more marbled than the typical cuts used for generic ground beef. Even more so if it's of high quality and the fattier cow. The % labeled in stores for regular ground beef has high fat content because they literally add the trimmed white fat into the grind.

              Basically, what I'm saying is that I can take the rib-eye of a wagyu and grind/mix it so that it's leaner than regular ground beef (Then again, I'm not so sure given the extreme marbling... But, for the sake of example). But, that doesn't change rib-eye being a fatty cut or a wagyu being a fatty breed. In that same way, sirloin is going to be naturally fattier than what's generally used in generic ground beef (The tough, lean cuts are generally used since tender and marbled cuts are steak-worthy).

          2. what meatball recipe did u use?

            1 Reply
            1. re: srsone

              I used Rachel Ray's spaghetti and meatballs. I ended up making another batch with ground beef and I like them way better. I don't know why ... but they just taste leaner to me.