Ground Beef (90/10 Blend)

About this cut

Same Black Angus, ground leaner. At 90/10 there's less fat to render out, which makes it the better choice anywhere the beef is going into a sauce or a filling rather than standing on its own.

Good for

Chili, tacos, casseroles, meat sauce, stuffed peppers, anything with a lot going on around it. Add a little oil to the pan since there's less fat to work with, and don't brown it as hard as you would 80/20.

From our kitchen

This is the one that goes into chili, where the extra fat would only end up on a spoon.

Brown it with a little oil since there's less fat to work with, then onions, garlic, chili powder, cumin, smoked paprika and oregano. Tomatoes and beans in, and an hour at a low simmer so it thickens properly. Cornbread on the side, sour cream, shredded cheddar and scallions on top. It's better the second day, so we make a double batch.

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.