Beef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
Whole food · Beef Products
Photo: Wikipedia
This is the workhorse of the kitchen: raw ground beef with a balanced 85% lean to 15% fat ratio, offering a rich, beefy flavor and a juicy, tender texture when cooked. Its moderate fat content provides excellent flavor without excessive greasiness, making it a versatile protein base for countless meals. Nutritionally, it's a powerhouse of complete protein and essential minerals like iron and zinc.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory umami flavor and satisfying texture that forms the foundation of comfort foods worldwide. Its unmatched versatility allows it to be shaped into burgers, crumbled into sauces, or formed into meatballs, making it a reliable and beloved staple.
⚠️ Watch-outs & how to enjoy it better
The 15% fat content, while flavorful, is higher in saturated fat than leaner grinds, which some may wish to limit. A practical tip is to drain excess rendered fat after browning and pair the dish with fiber-rich vegetables or whole grains to create a more balanced meal. For those monitoring sodium, using low-sodium seasonings is key.
Key benefits
- Excellent source of complete, high-quality protein.
- Rich in heme iron, which is easily absorbed by the body.
- Provides essential minerals like zinc and selenium.
- Contains B vitamins, especially B12, crucial for nerve function.
- The 15% fat content adds flavor and helps with the absorption of fat-soluble vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'hamburger' likely originates from Hamburg, Germany, where a similar minced beef dish was popular, but the modern hamburger sandwich is a distinctly American invention.
Full nutrition (USDA data · scales with serving)
| Water | 65.7 g |
| Energy | 215 kcal |
| Energy | 898 kj |
| Protein | 18.6 g |
| Total lipid (fat) | 15.0 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 171 mg |
| Potassium, K | 295 mg |
| Sodium, Na | 66.0 mg |
| Zinc, Zn | 4.5 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 15.8 ug |
| Fluoride, F | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.15 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.55 mg |
| Vitamin B-6 | 0.35 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 61.2 mg |
| Betaine | 8.1 mg |
| Vitamin B-12 | 2.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 14.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.3 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.43 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 3.2 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 1.8 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.5 g |
| MUFA 14:1 | 0.12 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.53 g |
| MUFA 17:1 | 0.12 g |
| MUFA 18:1 | 5.8 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.33 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.86 g |
| Fatty acids, total trans-monoenoic | 0.86 g |
| TFA 18:1 t | 0.86 g |
| Cholesterol | 68.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.72 g |
| Isoleucine | 0.82 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.48 g |
| Cystine | 0.19 g |
| Phenylalanine | 0.72 g |
| Tyrosine | 0.57 g |
| Valine | 0.91 g |
| Arginine | 1.2 g |
| Histidine | 0.60 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 2.8 g |
| Glycine | 1.3 g |
| Proline | 0.95 g |
| Serine | 0.74 g |
| Hydroxyproline | 0.27 g |
FAQ
What does the 85/15 ratio mean?
It means the grind is 85% lean meat and 15% fat by weight. This is a common, flavorful ratio for burgers and meat sauces, as the fat adds juiciness and taste.
Is this the same as 'hamburger meat'?
Yes, in the US, 'ground beef' and 'hamburger meat' are legally required to be the same thing—pure ground beef with no added seasonings or binders. The terms are often used interchangeably.
How should I store it safely?
Use fresh ground beef within 1-2 days of purchase if stored in the refrigerator at 40°F (4°C) or below. For longer storage, freeze it in its original packaging or airtight freezer bags for up to 3-4 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.15 kcal/g · 35% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.