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Ground Beef Nutrition Facts

   Most ground beef is marked by the percentage of fat in the beef once it’s been ground. By U.S. law, no ground beef can have more than 30% fat. (Such a product would thus be labeled “70% ground beef.”). Most ground beef is labeled 80%, 90%, and 93%. 
 
  Be forewarned that there is a vast difference between products labeled “ground beef ” and those labeled “hamburger.” Ground beef must not have any added fat, other than what is present in the meat that’s ground. Hamburger, by contrast, may have additional fat ground into the meat and may have a fat content far higher than 30%.
   That said, there are some teeth in the ground-beef monikers. According to the USDA, 100 grams of “lean” ground beef must have less than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol; 100 grams of “extra lean” must have less than 5 grams of fat, 2 grams of saturated fat, and 95 grams of cholesterol.

   When purchasing ground beef, remember that the sell-by date on the package has no governmental authorization; you must trust your local market and butcher. Do not buy meat that has turned fully brown; do not use meat with a funky smell or shimmery sheen. Also remember that most beef is ground at local supermarkets, not at plants under USDA supervision.
   If you’re not going to use ground beef within a day of purchase, remove it from its packaging, seal it in a ziplock bag, and freeze it for up to 2 months. Thaw ground beef in the refrigerator, never on the counter. A pound should take about 24 hours to thaw.