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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