Cuts · Ground
Ground Beef (1 lb)
95.5% lean. Single-pound vacuum-sealed packs. Stocks the freezer fast.
From $10.00/each
avg 1 lb
About this cut
Our 1 lb ground beef is the single-pound, vacuum-sealed workhorse of the catalog — milled fresh at our local processor from whole-muscle trim across each animal. Piedmontese is naturally so lean that our ground comes in around 95.5% lean, well above the 85/15 or 80/20 you'll typically find at the grocery store. No added preservatives, no fillers, no "lean finely textured beef." Just one ranch's animal, ground and packed.
Why Piedmontese matters here
Piedmontese ground beef behaves differently in the pan. There's almost no water to cook off, the patty doesn't shrink to a hockey puck, and the rendered fat is minimal — you don't have to drain the skillet halfway through tacos or sloppy joes. Less waste in the pan, more ground beef on the plate, and a clean beef flavor with no greasy aftertaste. The everyday cut that quietly makes every weeknight meal better.
How to cook it
For burgers
Form 1/3 lb patties without overworking. Cast iron or grill, medium-high. 4 minutes per side, no smashing. Rest 2 minutes before plating. Pull at 130–135°F internal — Piedmontese burgers cook fast.
For tacos / chili / sloppy joes
Brown loose in the pan, no oil needed (Piedmontese ground releases enough of its own to cook in). 5–6 minutes total over medium-high. Don't drain — there's almost nothing to drain.
Internal temp targets
- Burgers (medium): 135–140°F
- USDA recommends 160°F for ground beef from unknown sources — single-source ranch meat changes that calculus, but cook to your comfort.
Want this in your freezer?
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