hamburger-meat,chuck,round,grass-fed,ground-hamburger,short-rib,brisket,sirlloin,wagyu,dry-aged-beef
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Sometimes we crave lean burgers; other times, we want the handheld equivalent of a dry-aged steak. The cuts and styles of beef featured here are available in most markets and can be used on their own or blended together. Buy ground meat, or ask your butcher to grind it for you; many supermarket meat counters are equipped for the task. See our Guide to Building the Perfect Burger »
Credit: Michael Kraus
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Brisket This is one of the most flavorful cuts for burgers. Look for brisket labeled "flat cut" if you like a leaner grind; ask for the fattier "second cut" or "nose cut" for all-out richness.
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