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Ground beef is a staple in many American kitchens. From burgers and meatloaf to tacos, chili and spaghetti sauce, its versatility makes it a popular choice for families.
For Arkansas, beef is also an important part of agriculture. According to the USDA National Agricultural Statistics Service, Arkansas had approximately 1.56 million cattle and calves on farms as of January 1, 2026. The state’s cattle industry continues to contribute significantly to Arkansas agriculture and rural communities.
What Do the Numbers Mean?
When shopping for ground beef, you may see labels such as 73% lean/27% fat, 80% lean/20% fat or 90% lean/10% fat. The first number represents the percentage of lean meat and the second represents fat.
For example:
· 73% lean/27% fat: Works well in dishes where excess fat can be drained, such as chili, sloppy joes and spaghetti sauce.
· 80% lean/20% fat: A versatile choice for burgers, meatloaf and meatballs.
· 85% lean/15% fat: A good option for many casseroles and combination dishes.
· 90% lean/10% fat or leaner: Useful when you want to reduce the amount of fat in a recipe.
Different recipes work better with different lean-to-fat ratios. More fat can provide flavor and moisture for burgers and meatloaf, while leaner ground beef works well in casseroles and recipes where you want to reduce fat.
Ground beef is also a good source of high-quality protein, iron, zinc and vitamin B12, along with other important nutrients.
Ground Beef vs. Hamburger
There is a difference between the two. Beef fat may be added to hamburger, but not to ground beef. Both products may contain no more than 30% fat under federal standards.
Arkansas Has a Lot at Stake
When you purchase beef, you are also supporting an important part of Arkansas agriculture.
The 2022 Census of Agriculture reported approximately $687 million in cattle and calf sales in Arkansas. More recent projections from the University of Arkansas System Division of Agriculture estimated Arkansas cattle and calf cash receipts at approximately $975 million for 2026.
That means the beef purchased at the grocery store connects consumers to farmers and ranchers across Arkansas — including the families who raise cattle right here in our communities.
Keep It Safe
Because grinding increases the surface area of the meat, ground beef should be handled carefully.
· Refrigerate ground beef promptly after purchasing.
· Use refrigerated ground beef within 1–2 days or freeze it.
· Keep raw meat separate from ready-to-eat foods.
· Wash hands, utensils and surfaces after handling raw meat.
· Cook ground beef to an internal temperature of 160°F, checking with a food thermometer.
Remember, you cannot tell whether ground beef is safe simply by looking at it or smelling it.
The next time you pick up a package of ground beef, take a moment to read the label and consider the lean-to-fat ratio. Your purchase not only helps put a nutritious and versatile food on your family’s table, it also supports the Arkansas farmers and ranchers who work every day to provide it.
