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"To accurately gauge the amount of fat in ground beef, look to the percentages. If the package is labeled &#8220;80% lean,&#8221; that means it&#8217;s 20% fat. Fresh ground beef goes through a number of natural color changes. The beef may look bright red on the surface, where it has been exposed to oxygen, while the inside remains purplish-red.A. Ground chuck 20-25% FatB. Ground sirloin* 15-20% FatC. Ground round 15% or Less Fat* What Cooking Light most frequently uses in recipes calling for ground beef. Our Test Kitchens staff considers 15% ideal."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookinglight.com/eating-smart/smart-choices/ground-beef-specifics>