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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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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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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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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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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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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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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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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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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 |
Posted to rec.food.cooking
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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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