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Also known as: minced beef, hamburger meat, 80% lean ground beef, ground chuck, beef mince, keema
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw ground beef should be used within 1 to 2 days of purchase for optimal safety and freshness.
Yes, but for long-term freezing (over 2 weeks), wrap the original package in heavy-duty foil or plastic wrap to prevent freezer burn.
It refers to the lean-to-fat ratio: 80% lean beef and 20% fat. This ratio is ideal for juicy burgers and meatloaf.
This is often due to a lack of oxygen reaching the center (oxidation). If it smells fresh and isn't slimy, it is usually safe to eat.
No, washing meat can spread bacteria to your sink and surfaces. Cooking to the proper temperature kills any harmful bacteria.
Ground turkey (with added fat), ground pork, or ground lamb are good meat substitutes. For plant-based, use soy-based meat crumbles.
Signs of spoilage include a sour or ammonia-like smell, a slimy or sticky texture, and a distinct grayish-brown color throughout.
It is a nutrient-dense source of protein and minerals, but it is higher in saturated fat than leaner grinds like 90/10 or 93/7.
Heat a skillet over medium-high heat, add the meat, and let it sit for a minute to sear before breaking it up with a spatula.
Ground Beef (80/20) is a versatile ingredient found in cuisines around the world. With 254 calories per 100g and 17.2 grams of protein, it's a nutritious addition to many dishes.
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