Say... I want to eat some good beef (Thats what she said)... but I don't want to pay 5 dollars a pound for low fat 96/4 ground beef. If I buy 80/20 or even 90/10, and drain the fat, and wash off the meat... How much fat did I just remove from the meat? A lot? or no?
Please halp... (not really angry)
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02-22-2009, 09:05 PM #1
Cooking Ground Beef... How much fat drains out? Halp!
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02-22-2009, 09:37 PM #2
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02-22-2009, 10:25 PM #3
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02-22-2009, 10:29 PM #4Founder of MMDELAD
"Micros Matter Dont Eat Like A Dumba**" (hydrogenated oils, shortening, mono and di-glycerides don't fit in my macros)
Does Not Count Macros Crew
"Think in terms of limits and the result is limitation
Think in terms of progress and the result is progression"
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Training Philosophy to be strong: 1. Pick Weights up off the ground 2. Squat them 3. Push them over your head
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02-22-2009, 11:16 PM #5
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02-22-2009, 11:19 PM #6
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02-22-2009, 11:27 PM #7Founder of MMDELAD
"Micros Matter Dont Eat Like A Dumba**" (hydrogenated oils, shortening, mono and di-glycerides don't fit in my macros)
Does Not Count Macros Crew
"Think in terms of limits and the result is limitation
Think in terms of progress and the result is progression"
my day:http://forum.bodybuilding.com/showthread.php?t=156294333
Training Philosophy to be strong: 1. Pick Weights up off the ground 2. Squat them 3. Push them over your head
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02-23-2009, 07:06 AM #8
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02-23-2009, 07:23 AM #9
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02-23-2009, 07:58 AM #10
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02-23-2009, 09:45 AM #11
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02-23-2009, 09:48 AM #12
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02-23-2009, 09:51 AM #13
That doesn't really make sense. Ground Beef is just left over trimmings of prime and sub primal cuts like loins, hinds etc etc. They add or take out physical fat to make up the necessary percents for the package, and they grind it together.
I don't see how rinsing meat with water will get rid of the fat. Cooking it and draining the fat off then adding other ingredients is a good choice to reduce fat, but there will always be that fat content difference with higher fat ground meats.
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02-23-2009, 09:54 AM #14
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02-23-2009, 09:56 AM #15
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02-23-2009, 09:56 AM #16
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No Dodgy? Hmmm.
I think the information found at the link posted is legit - maybe not to the GRAM of fat content but in general I think it's great information.
Draining fat from cooked meat in order to make the meat leaner is fairly elementary to me... what part of that process don't you understand?
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02-23-2009, 11:07 AM #17
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02-23-2009, 11:56 AM #18
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02-23-2009, 06:44 PM #19
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02-23-2009, 07:11 PM #20
Ok this is my thinking:
Lets say you buy a lb of 93/7. You drain what little fat comes off and are left with a good weight (percentage of a pound) compared to what you purchased.
Now lets say you bought 80/20. If you ARE able to get off the fat and make it comparable to % fat, the weight of beef/ptn you have remaining will be considerably less. Therefore, you'd have to purchase MORE lbs originally to match what you did at the 93/7.
In my mind, you wouldnt save yourself much money in the long run (if you are basing it off the amount of meat you are ending with.
I could be wrong (doesnt really bother me because my parents still purchase my chicken and hamburger. yes college)
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