Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 Apollo 5/13/85; site apollo.uucp Path: utzoo!watmath!clyde!cbosgd!ihnp4!houxm!vax135!cornell!uw-beaver!apollo!rps From: rps@apollo.uucp (Robert Stanzel) Newsgroups: net.cooks Subject: Beef (degrees of leanness) Message-ID: <29f4984e.1e08@apollo.uucp> Date: Tue, 5-Nov-85 11:08:08 EST Article-I.D.: apollo.29f4984e.1e08 Posted: Tue Nov 5 11:08:08 1985 Date-Received: Thu, 7-Nov-85 05:52:10 EST Organization: Apollo Computer, Chelmsford, Mass. Lines: 19 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. 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. [Vegetarian flames -- and comments about Apollo's mailer -- to /dev/null.] [And about those garden snails... No one has asked the key questions: Does Kate Bush like them, and if so, how prepared?] -- "Satellites are out tonight" Rob Stanzel ARPA: RPS%MIT-OZ@MIT-MC Apollo Computer UUCP: ...{yale,uw-beaver,decvax!wanginst}!apollo!rps