Ground sirloin and ground beef are two of the most popular types of ground meat that are cut from different regions of a cow.
For instance, ground sirloin is cut from the cow’s loin, while ground beef may be cut from other parts, including the chuck, brisket, etc. I’ve cooked different varieties of ground meat for years and found that ground beef tastes juicier, which is perfect for burgers and tacos because the high-fat content makes the meat more flavorful.
On the other hand, ground sirloin tastes better in meals including chili, Bolognese, and other recipes you cook with other ingredients because of the leaner fat content. Today’s article will discuss these ground meats in greater detail, and by the end, you’ll discover which one comes out on top!
197 calories per 4-ounce
375 calories per 4-ounce
Fat and Lean Content
90% lean and 10% fat
75/70% lean, 25/30% fat
Less juicy and flavorful because of the lower fat content
More juicy and robust flavor profile
Best for Bolognese, chilis, tacos, beef crumbles, and other recipes
Best for tacos, burgers, meatballs, meatloaf, burritos, and many more recipes
Ground beef is beef that is finely minced into tiny bits with a meat grinder. No specific part of the cow is used for ground beef, as different parts can be used.
Common cuts for ground beef include the chuck, brisket, and areas of the shank. The type of cut for ground beef is usually labeled on the beef’s package. So, check through the package to be sure which part of the bull the meat was cut.
When shopping for the tastiest ground beef, remember that it should appear bright pink when raw. Once you cook it, the pink color transforms into different shades of brown.
Ground beef is known and loved for its versatility. It complements a variety of cuisines and foods. You can use ground beef for tacos, burgers, meatloaf, burritos, and more tasty recipes. Moreover, ground beef absorbs condiments excellently, so you can experiment with the meat’s flavor profile.
Ground sirloin is ground beef cut from the cow’s loin. In addition to the sirloin, the cut of meat used to make ground sirloin also contains the short loin and, occasionally, the rib.
The sirloin is very tender—no wonder this ground meat variety is frequently sold as steak or hamburger patties. Moreover, the tenderness of the beef makes it perfect for grilling, basting, and broiling. However, this meat is delicate to cook, so you must be on your A game when smoking this tender meat.
Now that we’ve defined these types of ground meat, let’s put them side by side and compare their nutritional value, texture, flavor, and price to find out their differences.
Sirloin is a lean part of the cow. It has less fat than ground beef. So, sirloin is a healthier option for ground beef if you’re conscious about your health. In comparison, ground beef has more fat than ground sirloin. So, if you prefer meat with more fat, ground beef is the way to go.
The more fat the meat has, the tastier it is. This is because fat caramelizes when you cook it, giving the meat a sweeter flavor. So, if the meat has more fat, there will be more flavor released from the caramelization process.
The taste difference between ground beef and sirloin isn’t that apparent. However, if you take a blind taste test, you’ll find ground beef juicier and tastier than ground sirloin.
The amount of fat in the meat also affects the texture. Even if there isn’t much difference, it is still discernable, especially if the ground meat is overdone. The fat content of ground beef is higher, so it has a softer texture. On the other hand, ground sirloin is chewy than ground beef due to its dry texture.
For meat lovers watching their calorie count, ground sirloin provides fewer calories than ground beef. Ground sirloin has roughly 197 calories per 4-ounce serving. In addition, a 4-ounce portion has 22.4 grams of protein and 11 grams of fat
Comparatively, ground sirloin has 178 fewer calories per 4-ounce meal than ground beef, which has 375 calories. Additionally, it contains 33.9 grams of fat and 16.22 grams of protein.
Bear in mind that the nutritional value may vary depending on the form of ground meat used to make the ground meat. Moreover, all cows are different. Some cattle may have more or fewer nutrients than others.
Summarily, eat ground sirloin if you want a higher protein intake with lesser calories per serving. However, ground beef would be the best choice if you want something with more fat.
Ground sirloin is costlier than ground beef. A pound of it costs roughly $5. The slimmer and more tender ground sirloin is considered a premium beef cut.
As a result, it costs more than similar products. Ground beef, on the other hand, costs around $3 per pound. Remember, the type of ground beef can influence the price.
Ground beef can be from a grain-fed cow or exclusively grass/ forage-fed cattle. Grass fed beef is considered higher quality due to its leaner fat content, so it is typically more expensive.
There are also other types of ground beef. These types are cut from different parts of the cow. You’re sure to run into one or more of these ground beef types when looking for ground beef. Here, we’ll discuss two other common types of ground beef.
The chuck is found close to the cow’s front shoulder. Approximately 15 to 20 percent of ground chuck is fat. This high-fat content greatly enhances its flavor while causing little shrinking. The meat taste just as juicy as regular ground beef.
Remember, given that it has less fat than regular ground beef, the ground chuck may also be called “lean ground beef.” Ground chuck tastes scrumptious in tacos and burgers, and the meat holds up well during grilling.
The round is cut from the cattle’s back, close to the tail. This lean cut contains roughly 12% fat, which is lower than average, making it a leaner option than ground chuck and ground beef. However, it’s not as lean as ground sirloin.
Since ground round has less fat than ground chuck and regular ground beef, it is a good choice for consumers concerned about their health. Due to its milder flavor that doesn’t overpower meals, we recommend this meat for dishes that involve other complex flavors. Ground round is typically labeled as extra lean ground beef in stores.
We’ve discussed the common types of ground meat obtained from cows. Now, let’s look at alternatives to ground beef. The types of ground meat we’ll discuss are cut from different animals, giving them a unique taste.
Although much thinner than beef, bison tastes like beef. However, ground bison has lower fat content than ground beef. Naturally, this also implies that the meat may come out overly dry, particularly if you overcook it.
Ground turkey tastes great when rolled into meatballs or burgers. Regular ground poultry has a rich flavor profile because it comprises dark and white meat, which adds more delicate flavors.
However, like ground chicken, the fat content may vary because some producers grind the skin with meat. So, we advise you buy lean ground turkey if you want meat with a lower fat content.
Although ground chicken may seem leaner than ground beef, this isn’t always the case. Sometimes, the skin is mashed with the meat, increasing the fat content. So, it is best to read the product label for confirmation. If you’re looking for a healthier alternative, go for “lean ground chicken.”
Compared to conventional ground beef, ground sirloin tastes less flavorful. Sirloin is tender and tasty, but it starts to dry up if it’s overcooked.
Pro tip: For the tastiest results, ensure you cook ground sirloin at 160°F before you can eat it safely. Because ground sirloin has a minimal fat content, usually 90% or less, cooking it for too long will make the meat dry.
Ground sirloin is used for dishes like tacos, chili, spaghetti sauce, Bolognese, browned meat, crumbled meat, chili, and other tasty recipes that use several ingredients.
Moreover, you can always experiment with new recipes and mix different ground meats for a unique flavor. For example, you can mix ground sirloin and ground beef when making a hamburger.
As we’ve already discussed, ground sirloin is a form of ground beef. Because it is the leanest kind of ground beef, some producers label it “lean ground beef” instead of ground sirloin.
Ground sirloin is the priciest and healthiest type of minced beef because of its low-fat content, making this meat ideal if you’re on a diet.
The winner of the ground sirloin vs. ground beef debate will depend on you and your taste preference. Sirloin may be the best option if you want leaner ground beef with less fat and calories. If you’re on a diet and want to cut back on calories or fat, you’ll be better served eating ground sirloin.
On the other hand, if you prefer juicy and flavor-packed meat and you’re okay with all the extra calories, ground beef is the tastier bet. Ultimately, whichever option you choose, you can be sure that they are both delicious.