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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!