Ground meat is one of the most versatile and affordable protein options in the grocery store. Whether you're making burgers, tacos, meatloaf, pasta sauce, or breakfast sausage, consumers are faced with a growing number of choices in the meat case. Understanding lean percentages, packaging styles, and species options can help shoppers select the product that best fits their needs.
Understanding Lean-to-Fat Ratios
The packaging of many ground meat products often displays numbers such as 90/10, 80/20, or 73/27. These numbers indicate the amount of lean meat and fat in the product. The larger, first number represents the percentage of lean meat, while the second number represents the percentage of fat.
Generally, if you are cooking meat into a crumble, such as for taco meat or sloppy joes, a leaner product such as 90/10 or 95/5 is suggested because excess fat will render during cooking and should be drained before adding sauces or other ingredients. For products formed into patties, meatballs, meatloaf, or other shaped items, a higher fat content may be more appropriate to help keep the meat juicy and flavorful.
Packaging Types
Ground meat comes in a variety of packaging options. This article will address four common choices.
- Plastic Overwrap: A common option is plastic overwrap on a foam tray. This packaging allows consumers to clearly see the product; however, it is not ideal for freezing because the plastic is oxygen permeable, which can contribute to freezer burn. Additionally, exposure to oxygen and light can cause the meat's color to fade from bright red to brown or gray over time, which may be undesirable to some consumers.
- Plastic Tubes: Plastic tubes, often called chubs, are also common packaging methods for ground meat products. Chubs can be clear or opaque and limit oxygen exposure, making them a good choice for freezer storage. However, some consumers prefer not to purchase chubs because they cannot visually evaluate the product before purchase.
- Modified Atmosphere Packaging: Another option is modified atmosphere packaging (MAP). This packaging usually consists of a rigid plastic tray sealed with an impermeable film. A low-oxygen gas blend is introduced before sealing, which helps reduce product oxidation and creates the slight bulge often seen on the package. Modified atmosphere packaging offers the benefits of increased shelf life and product visibility. Due to the rigid nature of the packaging and the potential for gas contraction during freezing, it is generally not recommended to freeze products in MAP packaging.
- Vacuum Packaging: The final packaging type is vacuum packaging. This is commonly seen in vacuum bags or tray packs where the meat has a brick-shaped appearance. Vacuum packaging is ideal for freezing because it minimizes gas exchange and helps protect product quality during storage. However, because oxygen is removed from the surface of the meat, the product often develops a dark purple color that some consumers may find less appealing. Once the package is opened and oxygen reaches the surface, the meat will typically return to its expected color.
If you plan to freeze ground meat for more than a few weeks, vacuum-packaged products or chubs generally provide better protection against freezer burn than foam trays wrapped with plastic film.
Choosing Between Species
Ground meat can be found from most domestic livestock and poultry species. While consumers often associate ground meat primarily with ground beef, ground pork has become increasingly popular in recent years. Companies have also begun marketing beef-and-pork blends to provide a more affordable option compared with 100% beef products.
Ground turkey, chicken, lamb, and bison offer consumers additional choices beyond ground beef, each with unique flavor characteristics and cooking applications. As a general rule, beef, bison, and lamb have more distinctive flavor profiles that pair well with robust seasonings, while pork, chicken, and turkey have milder flavors that readily take on the characteristics of spices, rubs, marinades, and sauces.
Conclusion
Ground meat products offer consumers a wide range of options. By understanding lean percentages, packaging methods, and species differences, shoppers can select products that fit their cooking method, flavor preferences, storage plans, and budget. A few minutes spent comparing labels and packaging in the meat case can help ensure the right product ends up on the dinner table.
