Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat.
Cut from the midsection of the animal near the hip, ground sirloin usually ranges in fat content from 7 to 10 percent.
Lean and tough, ground round comes from the rear upper leg and rump of the cow. The fat content ranges from 10 to 20 percent.
Any cut or combination of cuts can be labeled “ground beef” and may have as much as 30 percent fat.