Ground Sirloin vs. Ground Beef: What's the Difference and Which Is Better?
Battling between beef - who wins?
We all tend to associate ground beef with a certain thing. For me, it's ground chuck, a staple in my home growing up and today. This is because ground beef is a widely general term used to describe any beef that is — you guessed it — ground up.
But depending on its fat content (the large numbers on the package advertising ratios like 85%/15%), or what cuts of meat are used, the beef might be called a few different things.
Related:How to Cook and Brown Ground Beef the Best Way
The uses for ground beef beyond the hamburger make it without a doubt one of the most versatile ingredients in the kitchen. From meatloaf to meatballs, spaghetti sauce to tacos, chili to casseroles, you'll likely purchase a bunch of it. So, between the different labels and all the dishes waiting for you in your recipe book, how do you decide what to buy? Is ground sirloin better than ground beef? Read on to find out.
What Is Ground Beef?
Ground beef is a general term. Under that umbrella, you'll also find ground chuck, ground round, and ground sirloin – all types of ground beef. Let's look at these varieties a little more closely:
Standard ground beef – You'll find the generic label of "ground beef" on this packaging or perhaps "ground hamburger" or "hamburger meat". It's the fattiest, coming in at 20-30% fat (if labeled "hamburger meat", it will contain even more, probably 25-30%), and cut from trimmings of inexpensive cuts like brisket and shank.
Due to its fat, this is the most flavorful, but it will also shrink the most when cooking as the fat renders out. Being made from different cuts, the color can vary, and the texture isn't the most uniform, but unless you were biting straight into the raw stuff (you aren't), you won't notice.
Related:35 Meals to Make With A Package of Ground Beef
Ground chuck – Chuck will have about 15-20% fat and comes from front of animal around the shoulder. It's a wonderful, all-purpose choice, a little less fatty, but still enough to impart great flavor. You may also see this labeled as "lean ground beef".
Ground round – Even less fatty than chuck, ground round is usually 12-15% fat, ground from meat from the lower end of the cow near the tail. It has less beefy flavor, but seeing as it's used best in saucy dishes, it doesn't matter. This might be labeled as "extra-lean".
What Is Ground Sirloin?
Ground sirloin is the leanest and healthiest type of ground beef, which means it's generally the most expensive. Made from top sirloin, ground sirloin has big, beefy flavor, adding a robust meatiness to meals. It is generally darker in color and more uniform in texture.
Related:How Long Does Ground Beef Last in the Fridge?
Coming in at 7-14% fat, ground sirloin comes from midsection, cooks up the driest due to the lack of fat, and, like ground round, can confusingly also be called "extra-lean.
Ground sirloin is only sirloin, giving it a heartier flavor, but a chewier texture due to lack of fat. It's best in dishes cooked quickly over high heat, like browned and crumbled beef dishes, allowing the beefy flavor to shine and avoiding a greasy mouthfeel. It also shines in saucy dishes like Bolognese or chili, where you can still get that great beef flavor, but not risk drying it out.
Beef vs. Sirloin: What to Purchase
Unless you're concerned about calories or fat content, or sticking to a precise diet, it's best to go with ground beef.
Ground beef (and chuck) is more tender and softer thanks to the fat content. Fat doesn't always equal bad, but it DOES equal flavor, so even though it sounds less fancy than sirloin, it will be more flavorful. Since it uses multiple different cuts depending on the brand, it's a more cost-effective product, lopping off $1 to $2 less from your wallet per pound than sirloin.
Ground sirloin is only sirloin, giving a heartier flavor, but a chewier texture due to lack of fat. It's best in dishes cooked quickly over high heat, like browned and crumbled beef dishes, allowing the beefy flavor to shine and avoiding a greasy mouthfeel. Otherwise, it needs to be used in something saucy like Bolognese or chili, where you can still get that great beef flavor, but not risk drying it out.
