Venison / Fat Blend Ratio (Pearson Square)
The classic Pearson square method for hitting a target fat percentage when blending lean venison with added fat.
How this works
The Pearson square is a classic ratio technique going back over a century in food science and animal feed formulation: given two ingredients with known fat (or nutrient) percentages, it finds the exact ratio that blends to a target percentage in between them. Here it's applied to blending lean venison with added fat to hit a target fat content for burger, sausage, or other ground blends.
Common target fat percentages
Ground venison burger blends often target somewhere around 15-20% fat for a burger that holds together and doesn't dry out on the grill, while sausage recipes can run higher depending on the style. Adjust the target fat percentage field to match your own recipe's specification.
Frequently asked questions
What fat percentage should I target for venison burger?
Many recipes target roughly 15–20% fat for a burger blend that holds together and doesn't dry out on the grill, though this varies by personal preference and how the meat will be cooked.
Why is venison usually blended with added fat at all?
Wild venison typically runs only 1–3% fat on its own, which is lean enough that straight venison burger or sausage can turn out dry — blending in beef fat, pork fat, or bacon brings it up to a more workable percentage.
Can I use this for something other than venison and fat?
Yes — the Pearson square is a general ratio technique for blending any two components with known percentages to hit a target percentage in between, though this calculator is set up specifically for lean meat and added fat.
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