Ground Beef (80/20 Blend)

About this cut

Black Angus, pasture-raised on our farm in Sparks and sold straight to you. Nobody in between.

Ground from trim taken across the whole animal, not one cut, which is why it tastes like beef rather than like any single thing. We grind it at 80/20: enough fat to brown deep and stay juicy, not so much that it floods the pan.

Good for

Burgers, tacos, chili, bolognese, meatballs, shepherd's pie, a skillet of something over rice on a night when nobody has a plan. Brown it in a hot dry pan and don't crowd it. For burgers, handle it as little as you can and press a dent in the middle so they don't puff up.

From our kitchen

Taco night happens around here more than we'd admit.

We brown a pound in a dry skillet and break it up fine. We leave the fat in, because at 80/20 that's where the flavor is. Chili powder, cumin, garlic powder, onion powder, a little smoked paprika and salt, then a splash of water to bring it all together and five minutes at a simmer. We put it out with warm tortillas, sharp cheddar, shredded cabbage (instead of lettuce because it stays crisp), and whatever salsa is open in the fridge.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within a day or two.