Phred wrote:
> In article >, "Nancy Young"

>>>> 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 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?

Good point, I considered that, the part of me that likes fat
in her ground beef decided not to mention it. Heh. I agree
that you don't want a fatty grind when making something
like bolognese where the fat doesn't drain off, if you know
what I mean. You don't want a layer of grease on your
dish. Meatloaf or burgers, whatever, I stick with the 85%.

You're correct, cutting of any visible fat layers would probably
be enough, and don't add them back.

nancy