You’re standing in the meat aisle at Costco. It’s cold. You’ve got a cart full of rotisserie chickens and a 48-pack of toilet paper, and you’re staring at those massive, 10-pound chubs of meat. Specifically, the Costco 85/15 ground beef. It’s the one with the blue label. It looks like a giant protein log, and it’s usually sitting right next to the leaner 91/9 or the organic stuff that costs twice as much.
Price is usually the hook. But honestly, most people grab it just because it's there.
Is it actually good? Or are you just buying a tube of grease and regret?
There’s a lot of noise online about what actually goes into Kirkland Signature ground beef. Some folks swear it’s the best deal in the warehouse, while others claim it’s "mushy" or somehow inferior to the stuff they grind behind the glass in the back. Let’s get into the weeds on what this meat actually is, how the fat ratio changes your cooking, and why that giant tube is fundamentally different from the "bricks" you see at a normal grocery store.
The Reality of the 85/15 Fat Ratio
Fat is flavor. We all know that. But 85/15 is a weird middle ground. Most home cooks are used to the 80/20 standard for burgers or the 93/7 for "healthy" tacos. When you land on 85% lean and 15% fat, you’re in the "all-purpose" zone.
It’s lean enough that you don’t end up with a swimming pool of oil in your skillet when making taco meat. Yet, it’s got just enough marbling to keep a meatloaf from turning into a dry brick of sawdust. Costco’s 85/15 is usually sourced from grain-fed cattle, which gives it that classic, mild American beef flavor. It’s not funky like grass-fed, and it’s not as rich as Wagyu. It’s just... beefy.
If you try to make a thick, medium-rare burger with 85/15, you might be a little disappointed. It lacks that heavy fat drip that creates a crusty sear on a flat top. But for a Smashburger? It’s actually kinda perfect. Because it’s leaner, the edges get crispier without the whole thing falling apart under the weight of its own rendered tallow.
Why the "Chub" Packaging Matters More Than You Think
Have you noticed how the Costco 85/15 ground beef comes in those long, vacuum-sealed tubes? In the industry, those are called "chubs."
There is a massive difference between the beef in these chubs and the "market-ground" beef sold in those white styrofoam trays. When Costco (or any grocer) grinds meat in-store, they’re often using "trimmings" from the steaks they cut that morning. It’s exposed to oxygen. That’s why it looks bright red on the surface but can sometimes be gray in the middle.
The 85/15 chubs are typically ground and packaged at a central processing facility under a vacuum.
Since there’s no oxygen inside that plastic, the meat stays fresh longer. It’s also more "compressed." This is the part that trips people up. Because it’s been squeezed into a tube, the texture can feel a bit more dense or "paste-like" compared to the loose, airy strands of meat you get from a local butcher. If you just dump the whole tube into a pan, it stays in big, rubbery chunks. You’ve gotta work a little harder to break it up.
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Texture and the "Mushy" Complaint
If you search Reddit or Costco fan forums, you’ll see people complaining that the blue-label beef is mushy.
It isn't "bad" meat. It's just physics.
When beef is ground and then immediately shoved into a pressurized tube, the proteins can get a bit smashed together. If you’re making chili, you won't notice. If you’re trying to make a delicate steak tartare (which you shouldn't do with grocery store ground beef anyway), you’re gonna have a bad time.
Pro tip: if the texture bothers you, take the meat out of the tube an hour before cooking. Spread it out on a tray. Let it "breathe" and lose that compressed shape. It makes a world of difference.
Let’s Talk About the Price Gap
Costco is famous for the "Price per Pound" game. In 2024 and 2026, we’ve seen beef prices go through the roof. Most supermarkets are charging six or seven bucks a pound for mid-grade ground beef.
Costco’s 10-pound chubs of Costco 85/15 ground beef usually sit somewhere around $3.99 to $4.99 per pound, depending on your region and the current market. You’re saving anywhere from 20% to 40% by committing to the bulk buy.
But is it actually a saving if you can’t use 10 pounds of meat?
Waste is the enemy of the Costco shopper. If you buy that blue label and let half of it rot in the back of your fridge because you couldn't figure out what to do with a mountain of cow, you’ve lost money. This is a "prepper" item. You buy it, you go home, you portion it into one-pound freezer bags, and you flatten them out so they stack like books.
The Science of Freezing Ground Beef
There’s a reason why the 85/15 ratio is the gold standard for freezing.
Ultra-lean meat (90%+) tends to get very "grainy" after being frozen and thawed. The ice crystals break down the lean muscle fibers, and when it thaws, the moisture leaks out. You end up with dry, crumbly meat.
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On the flip side, very fatty meat (80/20) can sometimes take on a weird smell if it’s in the freezer too long because the fat can oxidize even in a cold environment.
The 85/15 ratio is the "Goldilocks" zone. It has enough fat to protect the muscle fibers during the freezing process but not so much that it goes rancid quickly. If you use a vacuum sealer, that Costco beef will taste exactly the same six months from now as it does today.
Is it Pink Slime?
Let’s kill this myth right now. No.
"Pink slime" (technically known as lean finely textured beef or LFTB) became a huge scandal years ago. Most major retailers, including Costco, moved away from it for their primary ground beef products due to the massive public outcry. The Costco 85/15 ground beef is 100% beef. There are no fillers, no ammonia treatments, and no "finely textured" mystery additives.
It’s just trimmings and muscle meat.
Cooking Performance: Skillet vs. Grill
If you’re cooking this on a stovetop, you need to be prepared for the moisture.
Because the meat is vacuum-sealed, it retains a lot of water weight. When you throw it into a hot pan, you’ll often see a lot of gray liquid bubbling up. This is the "boil-in-the-bag" effect. If you want a brown, crispy sear, you cannot crowd the pan.
- Cook in small batches.
- Drain the liquid halfway through if you have to.
- Use high heat.
On a grill, the 85/15 performs surprisingly well. It doesn't flare up as much as 80/20, so you don't get those carbon-tasting soot marks on your burgers. It stays together. It’s a sturdy meat.
Health and Nutrition: The Middle Ground
From a macro perspective, 85/15 is a solid choice for most diets.
A standard 4-ounce serving is roughly 240 calories. You’re getting about 21 grams of protein and 17 grams of fat. Compare that to 80/20, which can hover around 280-300 calories for the same serving. If you’re tracking your intake but you hate the "cardboard" taste of 95% lean turkey, this beef is your best friend.
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It’s also worth noting that Costco’s beef is inspected by the USDA. They have some of the strictest safety standards in the industry. In fact, Costco’s testing protocols for E. coli and other pathogens are often cited as being more rigorous than the federal requirements. They’ve built their brand on not making people sick, which is a nice feature for something you’re buying 10 pounds of at a time.
Better Ways to Use a 10-Pound Chub
You’ve got the meat home. Now what?
Most people just make 10 nights of spaghetti bolognese. Don't do that.
The beauty of 85/15 is its versatility. You can use it for Korean Beef Bowls (the fat carries the ginger and soy sauce perfectly). You can make "Juicy Lucy" style stuffed burgers where the leaner meat acts as a better container for the cheese than a greasy 80/20 blend would.
One of the best uses for this specific Costco product is homemade sausage or "cheater" breakfast patties. Because the texture is already a bit more homogenous from the chub packaging, it takes on seasonings like sage, red pepper, and maple syrup really well.
What to Check Before You Buy
Next time you’re at the warehouse, look at the "Pack Date."
Costco moves inventory fast. Usually, the meat on the shelf was packed within the last 24 to 48 hours. But if you see a chub that looks slightly "puffy," like the plastic is tight and full of air? Skip it. That’s a sign of gas release from bacteria.
Also, look for the color. It should be a deep, purplish-red. That’s the color of beef that hasn't been exposed to oxygen. Once you open it at home, it’ll turn that bright "grocery store red" in about 15 minutes. That’s just chemistry—the myoglobin reacting to the air. It’s actually a sign of freshness.
Actionable Next Steps for the Smart Shopper
If you’re ready to pull the trigger on the big blue tube, here’s the game plan to make sure it’s actually a win for your kitchen:
- The "Squeeze" Test: Pick up the chub. It should feel firm, not like a water balloon. Firmness indicates a tighter grind and less air.
- Portion Immediately: Don't put the 10-pound tube in your fridge and plan to "get to it tomorrow." Open it the second you get home. Scale out 1-pound portions, bag them, and flatten them.
- The Seasoning Rule: Because 85/15 is slightly leaner than burger-joint meat, you need to salt it immediately before cooking, not way in advance. Salting too early can draw out moisture and make this specific fat ratio feel even tougher.
- Mix Your Fats: If you find the 85/15 a little too "clean" for a weekend burger, mix it with some chopped-up bacon or a little bit of butter in the center of the patty. It gives you the best of both worlds.
Costco 85/15 ground beef isn't artisanal, hand-chopped wagyu. It’s a tool. It’s a high-quality, high-protein, cost-effective way to feed a family or fuel a gym habit. As long as you understand how to handle the texture of the vacuum-sealed "chub" and don't expect it to behave like a fatty ribeye, it’s arguably one of the best values in the entire warehouse. Just make sure you have enough room in the freezer before you go.