What Cut of Beef Makes the Best Burger? Chuck & Blends | BB52
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What Cut of Beef Makes the Best Burger?

If you're grinding your own or just curious, the cut of beef shapes everything. Here's which cuts make the best burgers and why.

Short answer

Chuck is the best all-round cut for burgers — it has rich, beefy flavour and a natural fat content close to the ideal 80/20. Many of the best burgers use a blend: chuck as the base, with brisket or short rib added for extra richness, and sometimes sirloin for a meatier, steak-like edge.

You can make a burger from almost any beef, but some cuts are simply built for it.

The cuts, ranked for burgers

  • Chuck — the champion. Big beefy flavour, naturally around 80/20. If you use one cut, use this.
  • Brisket — rich and fatty; adds depth and juiciness in a blend.
  • Short rib — luxurious, intensely beefy; a premium-blend favourite.
  • Sirloin — leaner with a cleaner "steak" flavour; blended in for balance.
  • Brisket + chuck — a classic, reliable two-cut blend.

Why blends win

A single cut is good; a blend lets you dial in flavour and fat — chuck for the base, brisket or short rib for richness, a little sirloin for structure. That's how serious burger kitchens build a signature patty.

Our beef

BB52 uses Australian beef ground for the right balance for burgers — juicy, beefy, and consistent across every location. The ideal fat ratio →

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Frequently asked

What is the best cut of beef for burgers?
Chuck — it has excellent beefy flavour and a natural fat content near the ideal 80/20. It's the best single cut and the base of most great burger blends.
Should burger beef be a blend?
It can be. A blend lets you balance flavour and fat — chuck for the base, brisket or short rib for richness, sirloin for structure. Single-cut chuck is also great on its own.
What beef does BB52 use?
Australian beef, ground for the right fat content to keep burgers juicy and consistent across all its Bali locations.
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