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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

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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