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From: charli@cylixd.UUCP (Charli Phillips)
Newsgroups: net.cooks
Subject: Re: Beef (degrees of leanness)
Message-ID: <453@cylixd.UUCP>
Date: Thu, 7-Nov-85 09:22:45 EST
Article-I.D.: cylixd.453
Posted: Thu Nov  7 09:22:45 1985
Date-Received: Fri, 8-Nov-85 22:12:54 EST
References: <29f4984e.1e08@apollo.uucp>
Reply-To: charli@cylixd.UUCP (Charli Phillips)
Organization: RCA Cylix Communications , Memphis, TN
Lines: 17
Summary: 

>
>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.  [Rob Stanzel]
>

The local newspaper's consumer column carried a report a year or so
ago on lean vs not-so-lean ground beef.  According to this report, the
amount of fat in cooked ground beef is about the same whatever grade 
of ground beef you use.   Not-so-lean ground beef loses most of its 
excess fat in cooking (especially if you broil it on a drip-tray); 
lean ground beef loses an equivalent weight of water.  The report 
indicated that very lean ground beef is not worth the extra money you 
pay for it.  The difference in fat and calories in the final product 
will be minimal.

		charli