Shine Food
Guide to the Best Types of Hamburger Meat
Photo by: Michael Kraus
Chuck
The well-marbled and full-flavored shoulder, or chuck, of the steer has a near- perfect ratio of meat to fat when ground (80 to 20 is considered ideal for burgers). See our guide to great burger seasonings »
Sometimes we crave lean burgers; other times, we want the handheld equivalent of a dry-aged steak. The cuts and styles of beef featured here are available in most markets and can be used on their own or blended together. Buy ground meat, or ask your butcher to grind it for you; many supermarket meat counters are equipped for the task. For further instruction, see Making the Perfect Patty ».
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