Who really cares about the leanness of ground beef?

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September 27, 2019

I got a question from a customer last week - what is the fat content in your ground beef? She wanted to make sure it was lean enough to feed to cats. This really got me thinking.

Why and how do we even know the fat content of ground beef, and should we care? Let’s dive a little deeper.

First, let’s make sure we all know what ground beef is.

Ground beef is typically made from the trimmings or leftover bits when a cow is (or many cows are) butchered. It’s put through a grinder and - voila - ground beef!

Pretty simple, right? Oh, but modern consumerism can make this so much more complicated.

I’m sure you’ve noticed the “types” of ground beef found on supermarket labels.

There’s source ground meat. “Ground chuck” is only made with chuck trimmings, “ground round” is only made with trimmings from the round section of the cow, and “ground sirloin”... well, you get the point.

Then there’s general ground meat. “Ground beef” is made from trimmings of the whole cow. And “hamburger” is the trimmings with added fat.

And, I’m sure you’ve also noticed the “% lean / % fat” descriptor sometimes included on the label.

The USDA does not require this. It is 100% voluntary. However, customers have gotten so accustomed to this label since its introduction about 25 years ago.

But, here’s the catch. There is no regulatory requirement that defines how the company needs to support its label. There’s no standard process for this.

From what I’ve read, there are a few ways to figure out the fat content of meat:

Look at the meat and estimate how much red vs. white is in the ground meat.
Cook the meat and separate the fat/water. Once the fat solidifies, weigh each portion.
Cook a portion of the meat in a lab and strain off the liquid. Use a digital fat tester to find out the fat content.
Use a super high tech electronic and/or sonar device that measures the density of fat or lean in each batch.

Well, here’s another catch. There’s also no requirement to test each batch for fat content.

If they have a consistent process, they could write into their plan that they periodically verify compliance with the label standard. A consistent process would mean the same farm, same breed of cows, same lifestyle, and same processing flow.

This is kind of crazy. Just like humans, cows are genetically inclined to be fatter or leaner. Even with the same diet and lifestyle, you can have different animals of the same breed with different fat contents.

And here’s yet another catch. If a processor is not sure of the lean/fat percentage of a ground or chopped product, the USDA allows processors to label it with a “worse” lean and fat percentage.

So for, example, a processor could label ground beef that is actually 80% lean and 20% fat with a “70% lean / 30% fat” label.

Is it just me? It seems that this whole “% lean / % fat” labeling is a hoax. Why even put the fat content on anyway?

I think companies do it for marketing and price scaling purposes. No surprises there. It’s so companies can get people to pay more by thinking they’re choosing a superior ground beef.

If you believe in the mainstream low-fat diet, a “ground sirloin” that’s “90% lean / 10 % fat” sounds good for $4 more per pound. The company makes more profit on basically the same product. And price hunting customers think they’re getting a deal on “ground beef” that’s “70% lean / 30% fat” that’s $4 less per pound. The company makes money by selling more ground beef.

I spoke with the farmer about this. He does not put the lean/fat percentage on his ground beef and does not make source ground meat. It’s just not necessary and, honestly, it’s inaccurate. It’s just ground beef.

What makes the farmer’s ground beef superior is the way the cows are raised. They are 100% grass-fed (no grain, ever). They live an active lifestyle at pasture. They are never fed GMOs or given antibiotics, hormones, or anything synthetic. And, they are slaughtered as humanely as possible, with minimal time spent alive at the processor.

So, what do you think? Do you need to know the fat content of your meat? What do you look for when buying ground beef?

Pastured Meat

Farming Practices

Opinion

From farm to fork: Understanding the value of sustainable pork

Raising Pork the Old-Fashioned Way: Miller's Bio Farm's Commitment to Quality At Miller's Bio Farm, we're not trying to reinvent the wheel, we're bringing back the farming practices that sustained communities for generations. As an Amish farm, we understand that good stewardship of the land and animals isn't just about business; it's about honoring creation and providing wholesome food for families. When you buy pork from us, you're getting more than just meat. You're getting the result of careful, intentional farming that puts the well-being of our animals, our land, and your family first. Let's be honest: most grocery store pork comes wrapped in pretty words like "natural" and "humanely raised," but these labels often don't mean much. It's easy to put nice words on a package, much harder to actually do the work of raising animals properly. We'd like to show you how we do things differently here at Miller's Bio Farm. What Makes Our Pork Different Good pork starts with good practices. For us, that means healthy soil, happy animals, responsible harvesting, and thoughtful management of everything that happens on our farm. Here's what that looks like in practice: Pasture-Raised the Way Nature Intended Pigs aren't meant to spend their lives standing on concrete in windowless buildings. They're curious, intelligent animals that need fresh air, sunshine, and room to express their natural behaviors, rooting in the dirt, foraging for food, and socializing with other pigs. On our farm, hogs live outdoors on pasture in the woods where they can do exactly that. We move them regularly to fresh ground, which keeps them healthy and gives the land time to rest and regenerate. This practice, sometimes called rotational grazing is farming wisdom that's been passed down for centuries. When pigs root and forage on fresh pasture, they're naturally fertilizing the soil and helping plants grow back stronger. The land becomes more fertile season after season, storing carbon and building topsoil instead of depleting it. No chemical fertilizers needed, just pigs doing what pigs do best. This kind of farming takes more work than confining animals in one place, but it produces better results for everyone involved: healthier pigs, healthier land, and better tasting pork. Raising Animals with Respect Our approach to animal care reflects our values as an Amish farming community. We believe animals deserve to be treated with dignity and respect throughout their lives. Processing with Care When harvest time comes, we work with a small processor who shares our commitment to humane treatment. Our animals are handled calmly and respectfully, with immediate stunning to ensure they feel no distress. This isn't just the right thing to do, it also affects meat quality. Animals that are stressed at slaughter produce tougher, less flavorful meat. Properly handled animals yield tender, delicious pork that you can taste the difference in. Studies also confirm what traditional farmers have long known: animals raised on pasture produce meat with better nutritional profiles, including higher omega-3 fatty acids and more vitamins. Wholesome Feed, No Shortcuts We raise heritage breed pigs, traditional breeds known for their hardiness and flavor. These animals thrive on pasture with supplemental non-GMO grain, and they don't need antibiotics or growth hormones to stay healthy. In industrial pork production, antibiotics are mixed into feed daily to prevent disease in overcrowded conditions. This practice is creating drug-resistant bacteria that threaten public health, a problem we don't contribute to. Our pigs build strong immune systems naturally through good nutrition, clean living conditions, and low-stress environments. It's the way farming worked for centuries before shortcuts became the norm. Caring for God's Creation As stewards of the land, we take seriously our responsibility to leave it better than we found it. That's not just good farming, it's part of our calling. Building Soil, Not Destroying It Industrial agriculture depletes soil through intensive tilling, chemical dependence, and continuous monoculture cropping. This approach might boost short-term production, but it's not sustainable. We farm differently. Our rotational grazing actually improves soil health year after year. As pigs move across pasture, they naturally incorporate organic matter into the ground. Rest periods allow plants to regrow with deeper roots, which prevents erosion and captures carbon from the atmosphere. The result is living, fertile soil teeming with beneficial microorganisms soil that produces nutritious forage without synthetic inputs. Handling Waste Responsibly Large scale pig operations often store waste in enormous lagoons that leak pollutants into water supplies and release harmful gases into the air. These systems create environmental and health problems for surrounding communities. Our approach couldn't be more different. Because our pigs are spread across pasture and woodlands in manageable groups, their manure distributes naturally as valuable fertilizer rather than concentrating into a waste problem. When winter weather requires us to bring pigs into shelter, we bed them deeply with straw or wood shavings. This creates a composting effect that safely breaks down manure without environmental contamination. We also plant diverse pasture species specifically chosen to absorb nutrients and maintain ecological balance. Not all pigs like to go in the open shelter in the winter time and that's perfectly fine with us! The Real Story Behind Your Pork Chop Many people wonder which type of meat is most environmentally friendly. The truth is, it's not so much about whether you're eating pork, beef, or chicken, it's about how that animal was raised. Take beef as an example. You've probably heard that cattle are terrible for the environment. That criticism applies to feedlot operations where thousands of cattle are confined in small spaces and fed grain-heavy diets. But cattle raised properly on well managed pasture actually improve the land and sequester carbon. The animal itself isn't the problem; the farming method is. The same principle applies to pork. Factory farmed pork has serious environmental and ethical problems. Pasture raised pork from a regenerative farm like ours is a completely different product. One challenge specific to pork is that pigs need grain as part of their diet, they can't survive on grass alone like cattle can. This means sustainable pork production requires access to sustainably grown grain, ideally non-GMO corn and soybeans from farmers practicing regenerative agriculture. On our farm, we're committed to sourcing feed from responsible growers who share our values of soil health, biodiversity, and chemical free farming. What You're Really Buying When you purchase pork from Miller's Bio Farm, you're not just buying bacon or pork chops. You're supporting a way of farming that's been proven over generations, one that respects animals, regenerates land, and produces genuinely nutritious food. We're proud to raise pork the right way, even though it's more work. Because at the end of the day, that's what good stewardship looks like. And that's something worth bringing home to your table. Check out our: ✔️Corn & Soy Free ✔️ Vaccine, Drug, GMO-Free ✔️Heritage Breeds ✔️Woodland Raised PORK COLLECTION HERE: https://millersbiofarm.com/sto...

Eggnog's Medieval Magic

Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset. Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest. Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself. Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas. It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar). Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink. Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it. Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business. If you've got the time, eggnog is easier than feeding chickens. Here's what you need: 4 egg yolks (fresh from the henhouse) ⅓ cup maple syrup (the real stuff, tapped honest) 2 cups raw milk (straight from Bessie, if you're blessed) 1 cup raw cream 1 tsp nutmeg (or whatever spices suit your fancy) 3 oz bourbon or rum (if you're of a mind to) You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules. For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest. For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful. So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.

From Grass To Glow: Tallow Skin Care

Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals

Who really cares about the leanness of ground beef?

More from the blog

From farm to fork: Understanding the value of sustainable pork

Eggnog's Medieval Magic

From Grass To Glow: Tallow Skin Care

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566