Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site wucec2.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!mgnetp!we53!busch!wucs!wucec2!jdz From: jdz@wucec2.UUCP (Jason D. Zions) Newsgroups: net.cooks Subject: Re: Beef (degrees of leanness) Message-ID: <1165@wucec2.UUCP> Date: Thu, 7-Nov-85 19:59:48 EST Article-I.D.: wucec2.1165 Posted: Thu Nov 7 19:59:48 1985 Date-Received: Sun, 10-Nov-85 06:46:43 EST References: <29f4984e.1e08@apollo.uucp> Reply-To: jdz@wucec2.UUCP (Jason D. Zions) Distribution: net Organization: Wash. U. Center for Engineering Computing Lines: 28 Summary: Not fattiness, but cost-efficiency In article <29f4984e.1e08@apollo.uucp> rps@apollo.uucp (Robert Stanzel) writes: >Most supermarkets carry several levels of fat in ground beef, like 20% >and 28%. The least lean of them is up to twice as expensive as the leannest. Huh? The least lean is generally the cheapest. >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. Most of the fat cooks out, but that's not the issue. It's a question of how much beef is left after you're done cooking. For example: 1 lb 75% lean ground beef @ 1.50 After cooking, you have 0.75 lb left, so you paid $1.50 for 0.75 lb for an actual cost of $2.00 for a pound. 1 lb 95% lean ground beef @ 1.95 After cooking, you have 0.95 lb left for a real cost of 1.95/0.95 for a cost of around $2.05 or so. Some of the grades between 75% and 95% may have leftover ratios better than these. I suppose you also have to consider the fat left in the beef; for people on careful diets this may outweigh cost considerations. -- Jason D. Zions jdz@wucec2 Center for Engineering Computing ...ihnp4!wucs!wucec2!jdz Washington University in St. Louis [Strictly opinions; my employers aren't responsible (not even for hiring me!)]