In article >, "Nancy Young" > wrote:
>Stan Horwitz wrote:
>> anonymous > wrote:
>
>>> 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?
>>
>> 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.
>
>I see 3 or 4 types of ground beef at my local stores, usually
>not all of them, but a couple. 95% is extra lean. Usually I see
>the 90% which is just lean. Normally I buy 85% and I don't know
>what they call that.
>
>So if you want extra lean ground beef, you'll want only 5% fat.

And perhaps that means no added fat at all? How much fat is still in
a lump of beef (marbling) with all the visible chunks trimmed off?

Cheers, Phred.

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