Lean Ground Beef

Lean ground beef is a food product made from the muscle tissue of cattle that has been finely chopped or minced. It is characterized by having a lower fat content compared to regular ground beef, typically indicating a specific lean-to-fat ratio (e.g., 90% lean, 10% fat). The beef is processed by grinding various cuts of meat.

Manufacturers add lean ground beef primarily as a protein source and a main ingredient in a wide variety of prepared foods. It is commonly used in dishes such as burgers, meatloaf, tacos, casseroles, and pasta sauces.

Lean ground beef is a whole food, not a food additive, and is regulated by the U.S. Department of Agriculture (USDA) for safety and labeling. It is a good source of protein, iron, zinc, and B vitamins. The 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. The International Agency for Research on Cancer (IARC) has classified consumption of red meat as probably carcinogenic to humans (Group 2A), based on limited evidence that it can cause cancer in humans and strong mechanistic evidence. However, the overall evidence regarding red meat and health is complex and subject to ongoing research.