Common Cuts of Beef
For tender, juicy burgers and meat loaf, choose ground chuck. Twenty percent fat is ideal (it’s often labeled “80/20”). Ground
meat made from a lean cut, like sirloin, tends to dry out and is therefore best for chili and meat sauces. Look for meat that’s
bright red (browning indicates that the meat is not fresh).
Best for: Pan-frying, roasting, broiling, and grilling.
When it comes to the do’s and don’ts, you’ve got lots of questions. Here, solutions for making the season merry and bright.