Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site lumiere.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!lumiere!richl From: richl@lumiere.UUCP (Rick Lindsley) Newsgroups: net.cooks Subject: Re: Beef (degrees of leanness) Message-ID: <1381@lumiere.UUCP> Date: Sat, 9-Nov-85 04:48:33 EST Article-I.D.: lumiere.1381 Posted: Sat Nov 9 04:48:33 1985 Date-Received: Sun, 10-Nov-85 09:26:55 EST References: <29f4984e.1e08@apollo.uucp> <1165@wucec2.UUCP> Reply-To: richl@lumiere.UUCP (Rick Lindsley) Distribution: net Organization: Tektronix, Beaverton OR Lines: 7 Summary: Another thing to remember is that the amount of leanness can help determine how well hamburger holds together. If all you are doing is browning some hamburger for a casserole, then there is no problem. But if you are making hamburgers or meatballs with no or few other additives you may find it harder to keep the leaner meat together. Rick Lindsley