In article >,
anonymous > wrote:

> The 1st paragraph is the history of the problem and the 3rd paragraph is
> the specific Q.
>
> history: (Canada) Ground beef changed about 20 years ago. They started
> grinding up some part of the cow that produce a pepper corn size of
> fat/gristle/muscle in hamburger in both restaurant and domestic retail.
> I quit buying it or eating it. The restaurants changed to better
> hamburger and the fat/gristle/muscle doesn't exist most places but the
> domestic hamburger /fat/gristle/muscle is ground so small now that with
> one mouthful of hamburger, your mouth is left with lots rubbery
> particles of fat/gristle/muscle the size of grains of sand after one has
> swallowed. Not a great experience.
>
> I currently have health problems so I am eating more at home as opposed
> to on the go and have a craving for spaghetti Bolognese, hence the
> problem.
>
> Q: I dragged out my electric meat grinder after many years of gathering
> dust and grind steak. It is perfect and fresh. It is an average steak
> with fat trimmings. I am adding (grinding) all the fat trimmings and I
> think it is too much fat for extra, extra lean beef. If I cut off the
> fat from the steak and weight the meat and then weigh the fat which have
> different weights by volume, of course, how much fat by weight should a
> pound of extra, extra lean hamburger have roughly?
>
> Thanks very much for any assistance.

I am going by memory, but I think its around 10% fat by weight. The next
time you're in a supermarket, just look on the packages of extra lean
ground meat and see what they say.