What grade of beef is best for hamburgers?

The "best" grade of beef for hamburgers is a matter of personal preference, but generally speaking, ground beef labeled as "80/20" is a good choice. This means the meat is 80% lean and 20% fat, which provides a good balance of flavor and juiciness.

Here's a breakdown of different grades and their suitability for hamburgers:

* Select: Leanest, but can be dry and flavorless.

* Choice: Good balance of leanness and flavor.

* Prime: Most flavorful and tender, but also the most expensive.

* Ground beef labeled "80/20": Common choice for burgers, good balance of leanness and fat.

* Ground chuck: Good for burgers, slightly more flavorful than ground beef due to higher fat content.

* Ground sirloin: Leaner than ground chuck, but still flavorful.

Here's what to consider when choosing your beef:

* Fat content: Higher fat content (like 80/20) makes for a juicier and more flavorful burger.

* Personal preference: Some people prefer leaner burgers, while others enjoy richer, fattier ones.

* Cooking method: If you are grilling, a higher fat content will help prevent your burger from drying out.

* Price: Prime beef is the most expensive, while select is the most affordable.

Ultimately, the best grade of beef for hamburgers is the one that best suits your tastes and budget.