ground chuck
Also known as: ground beef (chuck), 80/20 ground beef, minced chuck, beef chuck mince, hamburger meat (chuck)
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Also known as: ground beef (chuck), 80/20 ground beef, minced chuck, beef chuck mince, hamburger meat (chuck)
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw ground chuck should be used within 1 to 2 days of purchase for optimal safety and quality.
Yes, it can be frozen for 3-4 months. For best results, use moisture-proof wrap or freezer bags.
Ground chuck specifically comes from the shoulder area and usually has a fat content of 15-20%, making it juicier than leaner ground beef.
Look for a bright cherry-red color. Avoid meat that looks grayish or has a sour odor.
Ground round or ground sirloin can be used, though they are leaner. For a plant-based option, use soy-based meat crumbles.
No, washing meat is not recommended as it can spread bacteria to your sink and surfaces.
Yes, the 80/20 lean-to-fat ratio of ground chuck is considered ideal for juicy, flavorful burgers.
Ground beef products, including chuck, must be cooked to a minimum internal temperature of 160°F (71°C).
This is often due to a lack of oxygen reaching the center of the package (oxidation), and is usually safe if it doesn't smell off.
ground chuck 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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