Single ground chuck is where it’s at, and I want to shout it from the rooftops. Most everyone that comes by my meat counter opts for ground chuck (a.k.a double ground), meaning it’s ground twice for an on-the-surface smooth looking consistency. My guess is that most people pick it up because it looks less fatty than single grind since the fat particles are “merged”, if you will, with the meat itself. But as we all know, looks can be deceiving. The single ground and double ground chuck in our store come from the same cow, so both are 85% lean. And single ground is a lot tastier – because it’s only ground once, the fat particles stay intact creating a rougher texture that caramelizes when cooked and allows for flavor bursts. Try it, and taste the difference!