Best fresh ground beef, according to chefs
Two picks, each tied to a named taster and a public source — from Michael Symon, Luke Venner, Jorge Thomas and Robert Rando. Recommendations come from parade.com, tastingtable.com, ca.style.yahoo.com and eatthis.com.
Meats · The ranking
- 1Top pick
Pat LaFrieda Original Chopped Beef Blend 80/20
Chosen by- Luke VennerChef-owner, Elm · New Canaan, CT
- Michael SymonChef · Iron Chef, Lola · ClevelandWikipedia ↗
Also chosen by- Michael Symon · Chef · Iron Chef, Lola · Cleveland source ↗
The New York butcher behind many restaurant burgers grinds an 80/20 blend of chuck, brisket and short rib. In Parade, his wife, writer Kelli Acciardo, reports that Venner swears by LaFrieda’s 80/20 dry-aged ground beef for burgers. When a fan asked Symon what meat to use for burgers at home, he linked LaFrieda’s dry-aged burgers, the “same we use at restaurants,” and he calls LaFrieda his butcher of choice for 15-plus years. Ships fresh, never frozen, across the continental US; also at FreshDirect in the New York area.
- 2
Whole Foods Market Grass-Fed Ground Beef
Chosen by- Robert RandoChef, Cuvée Bistro
- Jorge ThomasChef, Swaledale Butchers
Also chosen by- Jorge Thomas · Chef, Swaledale Butchers source ↗
Rando nearly always buys beef from a butcher, but when he doesn’t he goes to Whole Foods: a “reliable source for quality, grass-fed beef” (The Kitchn, 2026). Butcher Jorge Thomas points U.S. shoppers to Whole Foods for organic or grass-fed 85/15, and to 80/20 for burgers (Eat This, 2026). In Whole Foods stores nationwide and through Amazon grocery delivery.
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Questions, answered
- What is the best fresh ground beef, according to chefs?
- MyTastr’s top pick is Pat LaFrieda Original Chopped Beef Blend 80/20, chosen by Luke Venner (chef-owner, Elm · New Canaan, CT); Michael Symon (chef, Lola · Cleveland). The New York butcher behind many restaurant burgers grinds an 80/20 blend of chuck, brisket and short rib. In Parade, his wife, writer Kelli Acciardo, reports that Venner swears by LaFrieda’s 80/20 dry-aged ground beef for burgers. When a fan asked Symon what meat to use for burgers at home, he linked LaFrieda’s dry-aged burgers, the “same we use at restaurants,” and he calls LaFrieda his butcher of choice for 15-plus years. Ships fresh, never frozen, across the continental US; also at FreshDirect in the New York area. Source: parade.com ↗
- What are the other top picks for fresh ground beef?
- No. 2 is Whole Foods Market Grass-Fed Ground Beef, chosen by Robert Rando (chef, Cuvée Bistro); Jorge Thomas (chef, Swaledale Butchers). Only two picks cleared the bar so far. Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.