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Default Extra extra lean ground beef Q

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.
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Default Extra extra lean ground beef Q

"anonymous"
> The 1st paragraph is the history of the problem and the 3rd paragraph is>
> the specific Q.
> 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?


Some like 10% and it seems too little to me. However, because we add other
meat fats to ragł Bolognese, the meat ground for it is very lean and may be
10%. The biggest difference is that it is ground once so that the bits are
bigger, instead of 2-3 passes through the grinder, which makes the meat
stick together burgerwise.


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Default Extra extra lean ground beef Q

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.
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Default Extra extra lean ground beef Q

> different weights by volume, of course, how much fat by weight should a
> pound of extra, extra lean hamburger have roughly?


The rule of thumb here seems to be 5% for extra, extra lean... 5% of
16oz is: .08 oz or 22g (going on a 25g ounce). If you wanted to do 10%
or 12% (which is what our lean Scottish beef tends to be) just adjust.

That any help?

-Jen
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Default Extra extra lean ground beef Q

On Nov 11, 10:29 pm, anonymous > wrote:
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.


Very interesting. What cut of beef are you using? Please report back
when you have a satisfactory product.

Gee, I wonder what I did with my old meat grinder? I used it only for
grinding cranberries, as I recall. New thread, guys?


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Default Extra extra lean ground beef Q

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?
>>
>> 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.


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.

nancy
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Default Extra extra lean ground beef Q

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.

--
LID

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Default Extra extra lean ground beef Q

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
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Default Extra extra lean ground beef Q

On Wed, 12 Nov 2008 08:29:46 -0500, 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?
>>>
>>> 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.

>
> 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.
>
> nancy


i think i've seen it as low as 75%, but normally i see 80, 85, 90. i
wonder what the typical percentage is for ground pork (which is not
percentage-labeled in my store in md).

your pal,
blake
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Default Extra extra lean ground beef Q

Thanks everyone for your imput. Very much appreciated. I went to the
grocery store to buy steak to grind with a 3 to 5 percent fat level only
to find they only had sirloin steak that was very lean so I ground that
and it was perfect in my meat sauce.
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