What can you make with 78/22 ground beef?

78/22 is the right grind for anything where the beef is the backbone of the dish — burgers, chili, tacos, meatloaf, meatballs, and long-simmered sauces.

• Smash burgers — the single best use; the fat renders into a lacy browned crust a lean grind can't produce
• Thick pub burgers — stay juicy past medium
• Chili and bolognese — the fat carries the spice and emulsifies into the sauce
• Tacos, picadillo, taco salad — browns properly instead of steaming
• Meatloaf and meatballs — fat is what keeps them tender through a long cook
• Stuffed peppers, cabbage rolls, shepherd's pie — long bakes that punish a lean grind
• Kofta and beef kebabs — a high-fat grind is essential or it falls off the skewer
• Carnivore and keto — patties with nothing but salt; beef and eggs cooked in the rendered fat
• Skillet hash and burger bowls — the beef fat cooks the potatoes and vegetables for you

Ingredients: 100% U.S. raised grass-fed Grass Finished beef.

Benefits: High in protein and nutrients like iron, zinc, B vitamins, and beneficial grass-fed fats.

Frequently Asked Questions:

What does 78/22 ground beef mean? It means the grind is 78% lean meat and 22% fat by weight. Most grocery store ground beef is 80/20 or leaner. At 22% fat, this is a richer grind — juicier burgers, better browning, and more rendered fat in the pan.

Is 78/22 the same as 80/20? Close, just slightly fattier. Any recipe calling for 80/20 works exactly the same with this.

Why would I want higher fat ground beef? Flavor and cooking performance. Fat carries flavor, and lean ground beef is the most common cause of dry burgers and bland chili. At 22% fat, the meat browns properly instead of steaming, and burgers stay juicy even cooked to a safe 160°F. With grass-finished beef specifically, the nutritional difference lives in the fat — so a fattier grind gives you more of what you're paying for.

Is high fat ground beef healthy? Fat percentage alone isn't the whole picture — the type of fat matters. Because our cattle are grass-fed and grass-finished, the fat carries a more favorable omega-6 to omega-3 ratio and more conjugated linoleic acid (CLA) than grain-finished beef. Each 4 oz serving also delivers about 19 g of complete protein plus iron, zinc, B12, selenium, and niacin, with zero carbohydrates.

What's the difference between grass-fed and grass-finished? Nearly every cow in America eats grass early in life, so "grass-fed" alone can still mean grain in a feedlot at the end. Grass-finished means no grain at any point — including the final months, when most of the animal's fat is laid down. Ours are both.

Does grass-fed beef taste different? Yes — most people describe it as beefier and more mineral-forward. Grain-finished beef tastes milder and sweeter. At 78/22 you get that grass-finished character with plenty of fat to round it out, which makes this a good starting point if you're new to grass-fed.

How do I cook grass-fed beef differently? Lower heat, shorter time. Grass-finished beef cooks faster, so use medium instead of medium-high and pull it a few degrees before your target. Don't press burger patties and don't overwork the meat. USDA recommends 160°F internal for ground beef — check with a thermometer, since color isn't reliable.

How much fat cooks off? Roughly 3–4 tablespoons per pound depending on heat and cook time. Many customers strain and save it — grass-fed tallow is excellent for frying eggs and potatoes and keeps in the fridge for months.

Is this good for keto or the carnivore diet? It's one of our most popular products with both. The 78/22 ratio sits in the fat-to-protein range most carnivore and keto eaters target, and the ingredient list is beef and nothing else.

How should I thaw it? In the refrigerator overnight is best for texture, and it's the method USDA prefers. In a hurry, submerge the sealed package in cold water, changing the water every 30 minutes, then cook right away. Don't thaw on the counter.

Do I have to thaw it before cooking? Not always. Pre-formed patties cook well straight from frozen on a hot griddle. For tacos, chili, or anything crumbled, thaw first — it browns much better.

How long does it keep? Vacuum sealed and kept at 0°F, quality holds for a year or more. Once thawed in the refrigerator, cook within 1–2 days.

What size is a package? Approximately 1 lb per pack. Weights vary slightly because we grind and pack by hand, and you're charged the listed price for an average 1 lb package. If you cook for a crowd, our larger pack is a better fit.

How is it packed and shipped? Vacuum sealed, packed with dry ice in an insulated box, and shipped frozen. Orders arrive frozen or partially frozen, which is normal and safe — move everything to your freezer on arrival. Orders of 18 lbs or more ship free.

What if my order arrives partially thawed? If it's still cold and firm, it's fine — put it in the freezer. If anything arrives warm or you're unsure, contact us and we'll make it right.

Can I buy in bulk, and is it cheaper? Yes. Stock-up savings apply automatically: 3% off at 40 lbs, 5% at 60 lbs, 8% at 80 lbs, and 12% at 120 lbs — and anything over 18 lbs ships free. For most households cooking beef a couple of times a week, 40 lbs is the sweet spot.

Is it hormone and antibiotic free? Yes. No added hormones and no antibiotics at any point.