 Shailene McNeil, Executive Director of Nutrition Science, Health and Wellness for the National Cattlemen's Beef Association, says it depends on what you're cooking. For something like spaghetti or tacos, I tend to look for 90% lean or leaner because I don't want to mess with draining fat. But if you want a juicy burger, she says, I buy 80% lean ground beef and, you know, have an enjoyable, delicious, juicy burger. And when it comes to steak, she says,