For Perfectly Browned Ground Beef Look For This Fat-To-Meat Ratio

Sure, you can fully cook ground beef in a slow cooker, but you'd be missing out on the depth of flavor that browning the meat beforehand lends to the protein. The process is rather straightforward, but things can go awry in a hurry if the fat-to-meat ratio isn't what it should be. Butchery manager at The Local Butcher Shop, Koji Fujioka, clued us in on what to look for on the package so you achieve an optimal texture without drying it out.

In truth, there isn't one specific fat-to-beef ratio that is the perfect proportion for every dish. However, lean ground beef isn't as suitable for browning as fattier mixes. "Fat percentage does make some difference for browning, but not a whole lot," Fujioka said. "I think you should have some fat, say at least 10%, in the grind to render out and help conduct heat." Any leaner than that, and you might even notice your ground beef sticking to the pan while cooking it.

Of course, 90/10 ground beef is still quite lean. While more fat than that isn't necessary for optimal browning, it does make a world of difference where taste is concerned. Fujioka said, "Personally, I like just over 20% fat in my burger grind or ground beef for a meat sauce, but that's more for flavor than for browning efficiency." 

While Anthony Bourdain almost never ordered ground beef dishes, except for fast food burgers from In-N-Out, the rest of us meat-eaters consume it pretty regularly. Koji Fujioka indicated that for those dishes to come out as flavorful as possible, browning the protein properly is essential. One step many people forgo is giving the mince some attention before it ever hits the skillet. "It's best to pat the meat dry with a towel before going into the pan to minimize the presence of water — water will turn to steam and hinder the Maillard reaction that creates our sought-after browning," he explained.

Getting your pan hot before adding the ground beef is also essential when browning it. "Use a heavy-bottomed pan or pot and preheat it — you don't want the pan heating up to searing temperature while the meat is already in it," Fujioka said, as this can lead to poor browning and overcooking. Once the pan is hot, "Add your oil and let that heat up for a few seconds, say five, before adding the ground beef," he instructed.

After the skillet and protein have been prepped, it's time to get down to business. "Lightly press the meat down onto the pan to ensure proper contact is formed," Fujioka said. "Lastly, do not overload the pan you are searing in — this may lower the temperature of the pan, again hindering our sear." It all starts with buying ground beef with the correct fat-to-meat ratio, but the details of the browning process as a whole are equally important.