Ground Round and Chuck. If your meat is ground round or ground chuck, then all of it must come from the specific primal cut. Chuck is cut from the shoulder, which contains enough fat to add flavor and juiciness and is a good choice for hamburgers. Round cuts of beef come from the hind leg. This cut of meat may become dry when cooked beyond medium-rare. A burger cooked to medium-rare will not reach the temperature required to kill bacteria.
Some types of ground beef, such as ground round, come from a specific cut, but hamburger contains meat from more than one cut. All ground beef is a good source of protein, iron, zinc and vitamin B12, but the amount of fat and calories you’ll get varies depending on the cut of meat.
In ground sirloin, the muscle and fat comes only from a sirloin cut of beef that is found on a steer or heifer's hip, but "ground beef" is a more general term. It indicates that the meat came from one of the seven primal cuts and trimmings, such as "chuck" or "round," but doesn't specify.
Mix ground chicken, 1/3 cup cilantro, Cheddar cheese, garlic, jalapeno pepper, lime juice, cumin, paprika, salt, and pepper together in a bowl; shape into 4 patties. Cook patties on grill until the bottom is browned, 3 to 4 minutes; flip the burgers and top with a slice of Cheddar cheese.
Ground chuck and 80 percent lean ground beef provide varying amounts of protein, but the difference is not significant. A 4-ounce serving of ground chuck has 26 g of protein, while a 4-ounce serving of 80 percent lean ground beef provides 27.2 g of protein.
You have several more options when selecting lean cuts of beef. In order from leanest to fattiest, lean cuts of beef include brisket, round top roast and steak, round steak, shank cross cut, chuck shoulder pot roast, sirloin tip center roast and steak, chuck shoulder steak and bottom round steak. Other lean cuts to look for include top loin steak, shoulder petite medallions, flank steak, shoulder center steak, tri-tip roast and steak, tenderloin roast and steak, and T-bone steak.
Here’s a quick guideline showing the approximate lean-to-fat ratios of different types of ground beef: Lean Ground Beef – 95/5; Ground Sirloin – 90/10; Ground Round – 85/15; Ground Chuck – 80/20; Hamburger/Ground Beef – 73/27; Meat labeled as “hamburger” or “ground beef” can come from almost any part of the cow.