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Thanks for the replies. I am originally from Chicago, currently residing in a remote part of Thailand - so, trust me, no labeling. I know it's possible to add breadcrumbs, milk, egg etc., but like I said I prefer to use the right amount of beef fat, both flavor-wise and diet-wise. So if anyone...

It may be standard where you live. Around here there's no standard ratio or reliable labeling and it's very inconsistent. And like I said, diet-wise I need to be pretty strict.

Hi, There's many recipes that call for fatty ground beef for things like meatballs, ragu, etc. Since I need to have precise control over my fat intake, I would prefer to mince a lean cut like beef rump, and mince beef suet into the mix separately, so I can be sure to reach a good ratio of 80/20...