Ground beef is useful, and one of the first places market pressure shows up.
Lean trimmings from across an animal are blended to make ground beef. That is why cattle numbers, burger demand, imports, and processing capacity can all affect the ground-beef aisle.
An 80/20 blend means 80 percent lean meat and 20 percent fat by weight. That fat is part of what gives a burger moisture, flavor, and a crisp edge.
