Typically the back end of the cow is used for ground beef because it is the best tasting once ground up for consumption.
Ground meat can be made from any cut of beef – generally speaking, most ground beef is taken from the tougher cuts, since these cuts would be difficult to cook without grounding them up. Delicate cuts like sirloin can be used for ground beef, though, so ‘excellent’-tasting ground beef might come from there.
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