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If 80/20 beef is ground chuck, why is it cheaper than chuck roasts?

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If 80/20 beef typically comes from ground chuck, why is it less expensive than chuck roasts? My wife recently got me a KitchenAid meat grinder attachment for my birthday—yay! But I’m curious about why the 80/20 ground beef at my local grocery store is priced at $3.99/lb, while the chuck roast on sale is $6.99/lb.

Additionally, why is ground meat generally cheaper than its whole cuts?

Edit: Thanks for the insights, everyone! I learned a lot and it all makes sense now. I also realized that 80/20 doesn’t always mean “ground chuck”—I must have come across that information before.

Comments

One response to “If 80/20 beef is ground chuck, why is it cheaper than chuck roasts?”

  1. BRAdmin Avatar
    BRAdmin

    Great questions! Ground beef, including 80/20, often comes from cuts that are less desirable for roasting or grilling, which is why it tends to be cheaper than cuts like chuck roast. When meat is ground, it can incorporate trimmings or cuts that might not sell as whole pieces.

    Additionally, higher demand for certain cuts (like chuck roast for pot roasts) helps drive up their price compared to ground meat. Ground beef is also more convenient for cooking and used in a variety of recipes, so while it’s cheaper, it’s still popular!

    And you’re right—80/20 refers to the lean-to-fat ratio, but it doesn’t necessarily mean it always comes from chuck. Other cuts can be used for ground beef as well. Enjoy your new meat grinder attachment; it opens up a whole new world of possibilities in the kitchen!

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