Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site cylixd.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!whuxl!whuxlm!akgua!akgub!cylixd!charli From: charli@cylixd.UUCP (Charli Phillips) Newsgroups: net.cooks Subject: Re: Beef (degrees of leanness) Message-ID: <453@cylixd.UUCP> Date: Thu, 7-Nov-85 09:22:45 EST Article-I.D.: cylixd.453 Posted: Thu Nov 7 09:22:45 1985 Date-Received: Fri, 8-Nov-85 22:12:54 EST References: <29f4984e.1e08@apollo.uucp> Reply-To: charli@cylixd.UUCP (Charli Phillips) Organization: RCA Cylix Communications , Memphis, TN Lines: 17 Summary: > >I wonder if anyone knows how much fat is removed by cooking and draining? >That is, if most of the fat can be cooked out, then it doesn't seem >worthwhile to purchase the leanest grades. [Rob Stanzel] > The local newspaper's consumer column carried a report a year or so ago on lean vs not-so-lean ground beef. According to this report, the amount of fat in cooked ground beef is about the same whatever grade of ground beef you use. Not-so-lean ground beef loses most of its excess fat in cooking (especially if you broil it on a drip-tray); lean ground beef loses an equivalent weight of water. The report indicated that very lean ground beef is not worth the extra money you pay for it. The difference in fat and calories in the final product will be minimal. charli