The differences between ground beef, ground chuck, ground sirloin and ground round is basically the difference in the amount of fat in the ground meat.

* Ground Beef - 73% Lean, 27% Fat

* Ground Chuck - 80% Lean, 20% Fat

* Ground Sirloin - 85% Lean, 15% Fat

* Ground Round - 90% Lean, 10 % Fat

As for as which is more tender. They are all about the same in tenderness, the only difference being in the amount of fat in each grade. The regular ground beef, with the 27% fat will probably be more juicy than ground round, but you will have more loss in weight when cooking the regular ground beef as when cooking the ground round.

Most people choose the leaner ground beefs due to diet and watching their weight. In my opinion, ground round and ground sirloin is best suited for cooking chili and spaghetti meals, while the regular ground beef and ground chuck is the best choice for cooking hamburgers.

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There are 8 USDA Grades of Beef:

1st.USDA Prime Grade Beef Has this label stamped on the beef carcas.USDA Prime [The BEST]
*Less than 2% of all the beef in the U.S. is graded Prime*

We were lucky enough to receive a USDA Prime Hind Quarter this January, 2009.
Below are some pictures of this Prime Beef to give you an idea of what Prime looks like!

Click the picture to enlarge. Hanging quarter of USDA Prime Beef. Click the picture to enlarge. Hanging quarter of USDA Prime Beef. Click the picture to enlarge. Hanging quarter of USDA Prime Beef.

Click the picture to enlarge. Quarter of USDA Prime Beef laying on the cutting table. Click the picture to enlarge. Quarter of USDA Prime Beef. Loin end.

2nd.USDA Choice Grade Beef Has this label stamped on the beef carcas.USDA Choice

Most higher quality grocery stores sell this grade.

3rd.USDA Select Grade Beef Has this label stamped on the beef carcas.USDA Select

This grade is not as tender as USDA Choice.  USDA Select is the usual grad that Wal-Mart sells.

4th. USDA Standard

5th. USDA Commercial

6th.  USDA Utility

7th.  USDA Cutter

8th.  USDA Canner [The WORST]

Last Updated:  Wednesday, July 11, 2012 10:00 PM