By law in the United States, ground beef cannot contain more than 30 percent fat. Ground beef can be labeled as ground sirloin, ground round or ground chuck.
Ground chuck is the most common type of ground beef. Ground chuck can be between 78 and 84 percent lean.
Raw ground beef is used in the making of steak tartare. This is a French dish which is also sometimes diced finely and used as a dressing.
Ground beef should be cooked thoroughly to prevent foodborne illness.Learn more about Meat, Poultry & Seafood