Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/17/84; site inuxa.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!inuxc!inuxa!rmrin From: rmrin@inuxa.UUCP (D Rickert) Newsgroups: net.cooks Subject: Re: Beef (degrees of leanness) Message-ID: <137@inuxa.UUCP> Date: Thu, 7-Nov-85 16:43:31 EST Article-I.D.: inuxa.137 Posted: Thu Nov 7 16:43:31 1985 Date-Received: Fri, 8-Nov-85 22:06:37 EST References: <29f4984e.1e08@apollo.uucp> Organization: AT&T Consumer Products, Indianapolis Lines: 16 > 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. The amount of "after cooking weight" is not the most important thing here. The lower fat grades are much tastier when cooked au jus. -- You are Beautiful, Dick Rickert my manufactured love;- AT&T CPL but it is only Svengali, Indy, IN talking to himself again. Reward is its own virtue!