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Published July 27, 2023. This post may contain affiliate links. Please read my disclosure policy.
This homemade ground beef recipe uses fresh cuts of beef that are ground to perfection to enjoy in all your favorite recipes. You won’t believe how easy this is to prepare and how much more flavorful it is.
We eat ground beef several times weekly as it is a family favorite. Whether in tacos or meatloaf, I always have it on hand. If you’re looking for ways to utilize it, try it in my Cowboy Burger or Lasagna Recipe.
Ground beef consists of fresh cuts of beef that are finely minced by hand or ground through a meat grinder to aid in blending the lean parts of the beef with the fatty parts of the beef together. Most often, this is purchased pre-ground from the store. However, if you do it yourself, as I explain in this recipe, you can control the fat content as well as using quality cuts of beef.
This is also sometimes called regular hamburger in addition to the label of regular ground beef. I always advise using cuts of beef that get the most amount of work from the cow, as this will render beefier-tasting meat, along with cuts that have a good amount of fat to add flavor. If you’re willing to make it, I promise you, this will be the best ground beef you’ve ever tasted.
What are the Best Cuts of Beef to Use for Ground Beef?
- Brisket – This cut comes from the breast section of the cow under the first five ribs. It comes in two sections known as the flat and the point. It is best to use just the flat portion of the cut for ground beef.
- Chuck – This comes from in between the neck and shoulder blade. It has a decent amount of fat and marbling, which makes it great for grinding. Since this is a significant cut that tends to be a little tough, it’s also suitable for soups and slow cooking.
- Short Rib – These are bone-in rectangle cuts of beef that come from the chuck. They are loaded with intermuscular fat but tend to be tough, so slow braising is best for short ribs.
- Rib Steak – This would be a more expensive cut for ground beef from the rib section. However, it is incredibly tender and flavorful.
- Sirloin – This cut comes from in between the short loin and round. This is very lean but has a good beef flavor. You will need a fattier cut, like a chuck or short rib, to blend this with to make flavorful ground beef.
How to Make Homemade Ground Beef
Cut the cuts of beef into 1-inch chunks and place them on a plate or into a bowl, cover them, and put them in the freezer or refrigerator to chill for 15-20 minutes.
Run the cold cubed beef through the meat grinder using the medium size dye into another pan.
Repeat the process entirely by chilling and then running it through the grinder with the medium dye one more time. I do this because it really distributes the fat more evenly, making the ground beef more delicious.
Store the ground beef in chunks or in 8-ounce patty portions for your next meal.
What to Use It In
There are many ways to use ground beef in your daily cooking. Here are some of my favorite recipes:
Make-Ahead and Storage
Make-Ahead: You can make this up to 3 days ahead of time. Just keep cool in the refrigerator and cover it until ready to cook.
How to Store: Cover and store in the refrigerator for up to 5 days. The ground beef will freeze well for up to 6 months, either raw or cooked. Thaw in the refrigerator for 1 day before cooking or reheating.
Chef Notes + Tips
- Feel free to preseason the ground beef with salt, pepper, or any of your desired seasonings before using or storing it.
- Save the beef short rib bones for beef stock.
- The meat must be cold so that it does not begin to melt as you grind it.
More Beef Recipes
Homemade Ground Beef Recipe
- 2 pounds chunk
- 2 pounds brisket flat
- 1 pound boneless short ribs
- Cut the cuts of beef into 1-inch chunks and place them on a plate or into a bowl, cover them, and put them in the freezer or refrigerator to chill for 15-20 minutes.
- Run the cold cubed beef through the meat grinder using the medium size dye into another pan.
- Repeat the process entirely by chilling and then running it through the grinder with the medium dye one more time. I do this because it really distributes the fat more evenly, making the ground beef more delicious.
- Store the ground beef in 1 to several-pound chunks or 8-ounce patty portions for your next meal.