💎 Key Nutrients
What Is Beef, Ground Patties? Origin and Varieties
Beef, ground patties are made from beef trimmings that are minced or ground and formed into flat, round shapes. Historically, ground beef became popular in the United States in the late 19th and early 20th centuries as a way to utilize meat trimmings and provide an affordable, protein‑rich food source. The patties are often frozen after formation to extend shelf life and convenience. The beef used can vary in fat content, breeding, and feeding regimens, with grass‑fed, grain‑fed, organic, and conventional options widely available. Ground beef patties may range from lean (e.g., 90% lean/10% fat) to higher fat blends (e.g., 70/30), with corresponding differences in flavor, juiciness, and nutritional profile. Frozen ground beef patties are ubiquitous in both retail and food service settings because freezing preserves the meat’s quality and allows for batch preparation. When broiled, the patties are subjected to high heat from above, which renders fat, develops browning and flavor through Maillard reactions, and kills bacteria. These patties are a cultural staple in many cuisines, especially in burgers, but can also be served in dishes such as steak and eggs, chopped salads, or alongside grains. The production processes and regulations ensure that, before freezing, the beef meets strict safety and labeling standards under USDA inspection, which includes checks for contaminant levels and microbiological safety. The variety of beef products continues to expand with consumer demand for leaner options, sustainably raised cattle, or blends with added nutrients or seasonings, though the basic frozen ground beef patty remains one of the most consumed and versatile forms of beef worldwide.
Nutrition Profile: A Detailed Breakdown
The nutritional profile of cooked, broiled beef, ground patties demonstrates that this food is primarily a source of high‑quality protein and fat. In a 3‑ounce (85 g) cooked serving, it provides approximately 251 calories, with about 19.6 g of protein and 18.6 g of total fat, of which around 7.5 g is saturated fat. This nutrient distribution makes ground beef patties a dense source of energy and amino acids essential for muscle repair and immune function. Protein in ground beef contains all nine essential amino acids, making it a complete protein source. High‑quality protein supports muscle maintenance, repair, and synthesis, particularly important for athletes and individuals with higher activity levels. Ground beef is also rich in micronutrients that are less abundant in plant‑based foods, such as iron, zinc, selenium, and vitamin B12. For example, the iron content helps in the formation of hemoglobin and oxygen transport, which is crucial for preventing iron deficiency anemia. Zinc supports immune function and wound healing, while selenium acts as an antioxidant that helps reduce oxidative damage in cells. The fat content in beef patties includes saturated, monounsaturated, and polyunsaturated fats. While saturated fat has been traditionally associated with elevated LDL cholesterol, monounsaturated fats like oleic acid (also found in olive oil) are considered heart‑healthier. The balance of fatty acids in ground beef means that it contributes to satiety and energy intake but must be consumed in moderation, especially for individuals with cardiovascular concerns. Ground beef contains negligible carbohydrates, making it suitable for low‑carb diets but less useful for those seeking fiber intake, which is absent in this animal product. Ground beef also delivers choline, a compound involved in liver and brain function, and folate, a B‑vitamin needed for DNA synthesis and repair. Carefully considering portion sizes and pairing with fiber‑rich vegetables can help create balanced meals.
❤️ Health Benefits
Supports Muscle Protein Synthesis
Contains complete essential amino acids necessary for muscle repair and synthesis
Evidence: strong⚖️ Comparisons
Vs. Ground turkey
Turkey is lower in saturated fat but has similar protein content
🧊 Storage Guide
🏠
Counter
Not safe
❄️
Fridge
1–2 days raw; 3–4 days cooked
🧊
Freezer
3–4 months best quality
⚠️ Signs of
Spoilage:
- smell: rancid or sour odor
- visual: grayish color all through, mold
- texture: slimy or sticky
- when to discard: Any off smell or texture change
👥 Special Considerations
elderly
Why: Protein supports muscle mass maintenance
Recommendation: Include moderate amounts
athletes
Why: Supports recovery and training adaptation
Recommendation: Useful protein source
children
Why: High saturated fat needs moderation
Recommendation: Limit portion size
pregnancy
Why: Ensure elimination of harmful bacteria
Recommendation: Consume cooked to safe internal temp
breastfeeding
Why: High nutrient density supports energy needs
Recommendation: Moderate intake with balanced diet
🔬 Detailed Nutrition Profile (USDA)
Common Portions
3.00 oz
(85.00g)
1.00 unit, cooked (yield from 1 lb raw meat)
(313.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 53.9100 | g |
| Energy | 295.0000 | kcal |
| Energy | 1236.0000 | kJ |
| Protein | 23.0500 | g |
| Total lipid (fat) | 21.8300 | g |
| Ash | 0.9000 | g |
| Carbohydrate, by difference | 0.0000 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Sucrose | 0.0000 | g |
| Glucose | 0.0000 | g |
| Fructose | 0.0000 | g |
| Lactose | 0.0000 | g |
| Maltose | 0.0000 | g |
| Galactose | 0.0000 | g |
| Calcium, Ca | 11.0000 | mg |
| Iron, Fe | 2.4200 | mg |
| Magnesium, Mg | 19.0000 | mg |
| Phosphorus, P | 174.0000 | mg |
| Potassium, K | 305.0000 | mg |
| Sodium, Na | 77.0000 | mg |
| Zinc, Zn | 4.8400 | mg |
| Copper, Cu | 0.0770 | mg |
| Manganese, Mn | 0.0220 | mg |
| Selenium, Se | 21.5000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.0300 | mg |
| Riboflavin | 0.1760 | mg |
| Niacin | 5.3050 | mg |
| Pantothenic acid | 0.5450 | mg |
| Vitamin B-6 | 0.4350 | mg |
| Folate, total | 21.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 21.0000 | µg |
| Folate, DFE | 21.0000 | µg |
| Choline, total | 74.6000 | mg |
| Vitamin B-12 | 2.6500 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 0.0000 | µg |
| Retinol | 0.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 0.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.0000 | mg |
| Vitamin E, added | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 8.0000 | IU |
| Vitamin D (D2 + D3) | 0.2000 | µg |
| Vitamin D3 (cholecalciferol) | 0.2000 | µg |
| Vitamin K (phylloquinone) | 2.3000 | µg |
| Fatty acids, total saturated | 8.8050 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0000 | g |
| SFA 12:0 | 0.0000 | g |
| SFA 14:0 | 0.6900 | g |
| SFA 15:0 | 0.1110 | g |
| SFA 16:0 | 4.9390 | g |
| SFA 17:0 | 0.2610 | g |
| SFA 18:0 | 2.7820 | g |
| SFA 20:0 | 0.0220 | g |
| SFA 22:0 | 0.0000 | g |
| Fatty acids, total monounsaturated | 9.3580 | g |
| MUFA 14:1 | 0.1790 | g |
| MUFA 15:1 | 0.0000 | g |
| MUFA 16:1 | 0.6880 | g |
| MUFA 17:1 | 0.0000 | g |
| MUFA 18:1 | 8.4520 | g |
| MUFA 18:1 c | 7.2550 | g |
| MUFA 20:1 | 0.0390 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 0.6560 | g |
| PUFA 18:2 | 0.5920 | g |
| PUFA 18:2 n-6 c,c | 0.3350 | g |
| PUFA 18:3 | 0.0440 | g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.0440 | g |
| PUFA 18:3 n-6 c,c,c | 0.0000 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:2 n-6 c,c | 0.0000 | g |
| PUFA 20:3 | 0.0000 | g |
| PUFA 20:4 | 0.0000 | g |
| PUFA 20:5 n-3 (EPA) | 0.0030 | g |
| PUFA 22:5 n-3 (DPA) | 0.0160 | g |
| PUFA 22:6 n-3 (DHA) | 0.0010 | g |
| TFA 18:1 t | 1.1980 | g |
| TFA 18:2 t,t | 0.2570 | g |
| Cholesterol | 84.0000 | mg |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 169447)
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