Ground beef is a staple ingredient in many classic American dishes like hamburgers, meatloaf, chili, tacos, and more. While most of the time it cooks up tender and juicy, you may occasionally get a package of ground beef that seems chewier than normal when you cook it. There are a few reasons why this can happen.
Reason 1: Fat Content
One of the biggest factors that affects ground beef’s texture is its fat content. Ground beef is available in different fat percentages, typically ranging from 80/20 to 93/7 lean/fat.
Fattier ground beef with a lower lean percentage will usually be more tender because the fat within the meat keeps it moist and tender during cooking. Leaner beef with a higher lean percentage tends to cook up chewier because there is less fat integrated into the meat.
Here is a table comparing the texture of different fat percentages of ground beef:
| Fat Percentage | Texture |
|---|---|
| 80/20 | More tender and moist |
| 85/15 | Moderately tender |
| 90/10 | Lean but slightly chewy |
| 93/7 | Very lean and chewy |
So if you get a package of 93/7 extra lean ground beef, it will likely have a denser, rubbery texture when cooked compared to fattier options. Choosing a higher fat percentage ground beef will often result in more tender and juicy meat.
Reason 2: Meat Grind
The meat grind refers to the coarseness of the grind of the beef. Ground beef is produced by taking cuts of beef and grinding them or chopping them into smaller pieces.
If the meat is ground into very fine, almost paste-like crumbles, it will have a softer texture when cooked. However, if it is coarsely ground with larger chunks of beef, it will retain more chewiness. Here are the typical grinds you may see:
- Fine: Almost a paste, very soft texture
- Medium: Small crumbles, moderately tender texture
- Coarse: Pea-sized chunks, chewy texture
Coarse ground beef will be the chewiest when cooked. For more tender meat, look for a finer grind. Though very finely ground beef can sometimes have a mushy, paste-like texture in certain dishes.
Reason 3: Protein Composition
Ground beef contains two different types of protein fibers:
- Myosin fibers – Make up the muscle cells and contract to move the muscles. These fibers break down more during cooking.
- Collagen fibers – Connective tissue that holds the myosin fibers together in bundles. Does not break down as much during cooking.
Meat with more collagen fibers left intact after cooking will be chewier. Some cuts used for ground beef like chuck and round have higher collagen content. The shoulder area in particular contains lots of connective tissue.
Using beef cuts that are lower in collagen like sirloin can produce more tender ground beef that isn’t as chewy.
Collagen Content of Different Cuts:
| Cut | Collagen Content |
|---|---|
| Chuck | High |
| Round | High |
| Brisket | Medium High |
| Rib | Medium Low |
| Sirloin | Low |
Reason 4: Overworking the Meat
When shaping ground beef into patties or meatballs, overworking the meat can result in a denser, chewier texture. This happens because over-handling causes the protein fibers to become overly tangled and compressed.
Gently shaping the meat just until it holds together is best. Avoid compacting it too firmly or kneading it excessively. Also try to handle ground beef when it is still chilled rather than at room temperature.
Reason 5: Undercooking
If ground beef is undercooked, it will retain a tough, chewy texture. Ground beef should be cooked to an internal temperature of 160°F to break down connective tissues. Meat thermometers are highly recommended to ensure proper doneness.
If pressed for time, you can break down the chewiness of undercooked beef by braising it in a liquid. This allows the collagen to dissolve into gelatin and produces fork-tender meat.
Reason 6: Overcooking
On the flip side, ground beef can also get chewy if it is overcooked. Once it goes past well-done to the point of being desiccated, moisture evaporates from the meat and it takes on an unpleasant, shoe-leather-like chewiness.
For optimal tenderness and moisture, cook ground beef just until it reaches an internal temperature of 160°F. Going much beyond that risks drying it out excessively.
How to Keep Ground Beef Tender
Here are some tips for keeping ground beef tender and preventing chewiness:
- Choose 80/20 or 85/15 fat content for more tender meat
- Look for fine or medium grind beef rather than coarse
- Select sirloin, rib, or brisket meat when possible
- Avoid overworking the meat when shaping patties or meatballs
- Cook to an internal temperature of 160°F without overcooking
- Use a meat thermometer to monitor temperature
- Braise in liquid if meat seems undercooked and chewy
Conclusion
The texture of ground beef can vary based on several factors. Choosing fattier beef with a finer grind and cooking it properly without overworking the meat can help prevent unpleasant chewiness. Controlling doneness with a meat thermometer is key for tender results. If you end up with chewy beef, braising it in liquid can help break down the collagen fibers. Following these guidelines will give you juicy, tender ground beef every time.