Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site isrnix.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!inuxc!iubugs!isrnix!mj From: mj@isrnix.UUCP (Mary Jean Burke) Newsgroups: net.cooks Subject: Re: Beef (degrees of leanness): Some Info Message-ID: <611@isrnix.UUCP> Date: Tue, 12-Nov-85 10:46:48 EST Article-I.D.: isrnix.611 Posted: Tue Nov 12 10:46:48 1985 Date-Received: Thu, 14-Nov-85 07:21:26 EST References: <29f4984e.1e08@apollo.uucp>, <1185@sdcsvax.UUCP> Organization: Indiana University Lines: 43 -*- Consumer Reports did an article on the different grades of ground beef in their June, 1984 issue. They bought hamburger meat at nine major supermarket chains and compared the different grades before and after cooking the meat in the form of hamburgers. Below is their summary report based on average costs and values for the tested samples. For how they classified the grades, refer to the original article. Their final recommendation was to buy hamburger by price as you don't necessarily get leaner beef by paying more, nor do you get much greater cooked yield or protein. They suggest you might want to buy higher grades of beef if the fat will NOT be rendered out during cooking. Ground Ground Ground Ground Beef Chuck Round Sirloin Price per lb. $1.27 1.69 1.99 2.36 Fat content, raw 24% 21% 18% 15% Fat content, cooked 20% 18% 17% 15% Cooked yield (% of raw weight) 66% 69% 70% 73% Calories per cooked burger 211 206 207 200 Protein per cooked burger 19 grams 20 21 22 Cost of cooked yield, per lb. $1.93 $2.47 $2.85 $3.25 -- .:. /.\ mary jean burke '|-|` ...ihnp4!inuxc!iuvax!isrnix!mj