What is Coarse Ground Beef? A Guide to Grind Sizes

Coarse ground beef refers to ground beef that has been processed through a meat grinder using a coarse grinding plate This produces larger pieces of beef in the final ground product compared to regular or fine ground beef. Understanding the differences between coarse, medium and fine beef grinds allows you to select the best option for your recipes

Grind Sizes Explained

There are three main sizes for ground beef

• Fine grind – Smaller than 1/8 inch diameter pieces of meat. This is the most common grind found in grocery stores.

• Medium grind – Approximately 1/4 inch diameter pieces of meat. Provides a meatier texture while retaining moisture.

• Coarse grind – Around 3/8 inch diameter chunks of meat. Best for recipes like chili or tacos.

The grind size refers to the holes in the metal plate fitted to the meat grinder. Passing beef through larger holes results in larger pieces in the finished ground beef.

Most butchers and meat processors will grind beef twice, regardless of final grind size. This ensures a more uniform and consistent texture.

Benefits of Coarse Ground Beef

Compared to fine ground beef, coarse ground has some advantages:

• Chunkier texture – Provides a meatier mouthfeel and visual appeal.

• Holds shape – Good for hand-formed burgers or meatballs. Fine ground is too loose.

• Less compact – Lower density allows better penetration of spices and marinades.

• Less suction – Loose texture prevents meat from sticking together during cooking.

• Retains moisture – Juices are trapped within the larger pieces of meat.

• Better for chili – Chunks keep their shape when simmered for a long time.

Best Uses for Coarse Ground Beef

Coarse ground beef works great in recipes where you want the meat to retain some texture:

• Chili con carne – Chunks retain shape after hours of simmering.

• Tacos – Loose texture lets taco spices permeate while keeping shape.

• Meatloaf – Provides nice texture when mixed with breadcrumbs and eggs.

• Meatballs – Holds a round shape well when hand rolled and cooked.

• Burgers – Creates a satisfying chew and visible chunks of meat.

• Pasta sauces – Provides a meaty texture to complement the pasta.

• Cottage pie – Distinct chunks in the base layer instead of smooth fine grind.

Drawbacks of Coarse Ground Beef

However, coarse ground beef does have some limitations compared to fine:

• Not ideal for every recipe – Certain dishes depend on a smooth, uniform texture.

• Messier to eat – Loose chunks can make meals like sloppy joes more difficult.

• Quick cooking can leave chunks underdone – Larger pieces may require more time to cook through.

• Not recommended for young children – Choking hazard from larger chunks.

• Harder to form into very thin patties – Best for thicker burgers.

• Difficult to find – Most stores only carry fine ground beef.

Buying and Storing Coarse Ground Beef

Finding coarse ground beef can be tricky since fine texture is so much more common. Here are some tips:

• Ask your local butcher or meat counter if they can custom grind coarse beef.

• Look for labels specifying “chunky ground beef” or “coarse grind.”

• When coarse ground beef isn’t available, buy chuck roast and use a food processor.

• For peak freshness and food safety, use within 2 days of purchase.

• For longer storage, divide into portions and freeze coarse ground beef for 3-4 months.

Should You Choose Fine or Coarse Ground Beef?

Whether to use fine or coarse ground beef depends on your preferences and the dish:

• Fine works well for burgers, meatballs, and any recipe needing a smooth, uniform texture.

• Coarse provides a meatier chew and chunks of texture for chili, tacos, pasta sauce, etc.

• Try a mix of fine and coarse beef for layered texture in casseroles or cottage pie.

• Always cook coarse beef thoroughly until the internal temperature reaches 160°F.

No matter which grind size you choose, be sure to use freshly ground beef within a day or two for the best quality and food safety. Properly storing ground beef in the fridge or freezer will preserve freshness as well.

Grinding Your Own Beef

If you can’t find store-bought coarse ground beef, making your own at home is easy:

• Cut beef into 1-2 inch cubes to feed through grinder.

• Chill meat and grinder parts before grinding.

• Use a coarse die plate with holes around 3/8 inch.

• Grind beef in batches, periodically chilling grinder.

• Grind each batch twice for an even texture.

• Cook or freeze ground beef within 1-2 days.

With a quality meat grinder and the right techniques, you can customize the coarseness of your beef to suit any recipe. Home grinding lets you control fat content and quality of cuts as well.

Coarse ground beef provides a uniquely chunky and tender texture perfect for many dishes. While not ideal for every recipe, its benefits make it worth keeping on hand. Look for coarse beef at butcher shops or grind your own at home. With its mouthwatering chew and visual appeal, coarse ground beef brings great flavor and texture to your favorite meals.