80/20 ground beef Calories

Yes, 80/20 ground beef is a popular choice for juicy burgers. Its fat helps the patties stay moist on a grill or skillet; shape them gently and avoid pressing them down while they cook.

80/20 ground beef has more fat than 90/10, so it typically makes juicier patties and leaves more rendered fat behind. The leaner 90/10 option can dry out more easily if it is cooked too long.

Drain 80/20 ground beef when the rendered fat would make your dish greasy, such as in some pasta sauces or taco fillings. For burgers, you usually do not drain it; carefully pour off excess fat rather than rinsing the meat.

80/20 ground beef can turn gray when a crowded or insufficiently hot pan traps steam instead of searing the meat. Cook it in batches in a hot pan, leaving space between pieces, and let the surface brown before stirring.

Yes, you can cook 80/20 ground beef from frozen, though it takes longer and is harder to break apart at first. Start it in a covered skillet over moderate heat, turn and separate it as it thaws, then cook it through.

Raw 80/20 ground beef keeps for one to two days in a refrigerator at 40°F (4°C) or colder. Store it in a sealed container on the bottom shelf to prevent drips, or freeze it if you will not use it in time.

Thaw 80/20 ground beef in the refrigerator, keeping it contained so juices do not touch other foods. For faster thawing, use a sealed package in cold water and cook it promptly; do not leave it on the counter.

No, do not rinse 80/20 ground beef. Washing raw meat can spread bacteria around the sink and kitchen; cooking it thoroughly is the safer way to handle it, and you can drain excess fat afterward if needed.

Cook 80/20 ground beef to an internal temperature of 160°F (71°C) for safety. Check the thickest part of a patty or the center of a dish with a food thermometer, since color alone does not reliably show that it is done.