How to cook the fat out of hamburger?

[probuild42]

I just got a bunch of hambuger from a cow my family and I raised back from the butcher. It was grass feed all organic. The hamburger seems high in fat %. If I had I to guess I would say like 20% fat.

How do you cook the fat out of hamburger to make it leaner? What are your methods?

[Back In Black]

Cook it on a rack and let the fat drip off.

[--->>405<<---]

i buy 93% and 96% fat free. then u dont have that problem.

i would suggest grilling it. more than likely the longer u cook it, the less fat itll have in it, but who the heck wants well done beef??

[--->>405<<---]

Cook it on a rack and let the fat drip off.

BIB i am in love with ur avi... have always thought penny was hot.. too bad those are prob not her real tits...

[Back In Black]

BIB i am in love with ur avi... have always thought penny was hot.. too bad those are prob not her real tits...

You're right. But I don't care. They look like they could be hers she certainly appears to have a nice set of Bristols in other pics of her.

I'd ruin her, you know that. She'd be no good for you after I'd had my fill. Just so you know

[probuild42]

Cook it on a rack and let the fat drip off.

Thats good advice. Can I borrow your avi's. But seriously I do grill a lot and use a george foreman grill inside.

i buy 93% and 96% fat free. then u dont have that problem.

i would suggest grilling it. more than likely the longer u cook it, the less fat itll have in it, but who the heck wants well done beef??

I try to eat organic as much as possible. Buying beef at the grocery store can be expensive, poor quality and commercial slaughter houses are disgusting. I pay $3.00 a lbs and get a variety of steaks, hamburger and roasts that are all natural grass feed and organic.

Ive heard of boiling the meat, but havent tried it.

[38onTRT]

Usually when my butcher cuts up our Steer, we let him know we want a bunch of ground beef and they try to keep it as lean as possible.. how can you tell it is fatty? Did you cook some up yet? 20% seems REALLY high to me bro.. Cook some up and if there is a bunch of leftover fat, just drain it.. Make your hamburgers a bit bigger as when you grill them they will shrink up..

[probuild42]

Usually when my butcher cuts up our Steer, we let him know we want a bunch of ground beef and they try to keep it as lean as possible.. how can you tell it is fatty? Did you cook some up yet? 20% seems REALLY high to me bro.. Cook some up and if there is a bunch of leftover fat, just drain it.. Make your hamburgers a big bigger as when you grill them they will shrink up..

Can't tell if it is atty other then looking at it. Is there any way to tell after it is ground up? Ya I cooked a few burgers on the Foreman grill and a lot of fat drained into the catch pan. I didn't drop the cow off at the butcher, so I couldn't make any special requests. I know now to definetly put in a request to keep it lean as possible.

[SEOINAGE]

yeah if you want it lean buy the leaner stuff. In the mean time people had good suggestions, usually a lot of fat cooks out of it no matter what. But I would just advise adjusting macros elsewhere to make it work, it will make it last longer as you won't be able to eat it every meal. I only use the leaner stuff when I am on really low calorie diets and can't get things to work any other way, and chicken gets old.

[kronik420]

George foreman grill

[probuild42]

Has anyone tried browning the meat in a pan, then boiling to remove more fat?

[hellomycognomen]

Depends on how you use it.

If all you are making is taco type meat, cook it and drain the pan, you can also press it and tap it down with paper towel if you want.

If you make it into hamburgers there will still be some fat left into unless you like your meat extra well done.

Boiling to remove more fat after cooking is extreme and not worth the trouble. Not to mention the meat will have no flavor at that point.

A slight adjustment to your calories will be the best bet, dont over think things.

-Cheers

[hellomycognomen]

On a side note:

If those rib eyes get too fatty for you send them over my way. haha

-Cheers

[--->>405<<---]

You're right. But I don't care. They look like they could be hers she certainly appears to have a nice set of Bristols in other pics of her.

I'd ruin her, you know that. She'd be no good for you after I'd had my fill. Just so you know

LMAO very well put my friend.. LOL

[slfmade]

About 3 years ago I bought 2 heifers and let them run on my parents farm. Every year I get 2 calves from the heifers that I take to butcher after they get close to the 1000lb mark. It costs me about 500 each to butcher them and I get between 500-700lbs out of actual meat out of that. So, I'm not sure where you live that it cost you 3.00/lb, but unless you're buying the cow and then butchering you're paying way to much. In the future just let your butcher know that you want the meat as lean as possible. The meat itself doesn't actually contain that much fat, the butcher adds the fat into the grinding process to make the meat taste better (personal preference) and to make the meat go further, thus the reason higher fat meats are cheaper. The meat that I get from my butcher is 96/4, farm raised, organic, blah blah blah, and under 1.00/lb. Just some information for you going forward.

[RaginCajun]

About 3 years ago I bought 2 heifers and let them run on my parents farm. Every year I get 2 calves from the heifers that I take to butcher after they get close to the 1000lb mark. It costs me about 500 each to butcher them and I get between 500-700lbs out of actual meat out of that. So, I'm not sure where you live that it cost you 3.00/lb, but unless you're buying the cow and then butchering you're paying way to much. In the future just let your butcher know that you want the meat as lean as possible. The meat itself doesn't actually contain that much fat, the butcher adds the fat into the grinding process to make the meat taste better (personal preference) and to make the meat go further, thus the reason higher fat meats are cheaper. The meat that I get from my butcher is 96/4, farm raised, organic, blah blah blah, and under 1.00/lb. Just some information for you going forward.

I will forward you my address!

[slfmade]

I will forward you my address!

LOL - Yeah between the 1000-1400lbs of beef, the 10-12 deer I kill every year, several hogs, a few turkeys, and more bass and crappie than I could ever eat. I do alright. LOL

[RaginCajun]

LOL - Yeah between the 1000-1400lbs of beef, the 10-12 deer I kill every year, several hogs, a few turkeys, and more bass and crappie than I could ever eat. I do alright. LOL

Well, I may have to come visit you with a trailer/freezer!!!

[slfmade]

Well, I may have to come visit you with a trailer/freezer!!!

We need to just plan a "steroid.com" hunting trip next year. On second thought...let's make it a bow hunt. I don't trust all these guys with guns. LOL

[RaginCajun]

We need to just plan a "steroid.com" hunting trip next year. On second thought...let's make it a bow hunt. I don't trust all these guys with guns. LOL

Hahaha! Def need to invite Ender, he has an arsenal!

A bow is the next thing on my list of weapons to get. I killed a doe with a crossbow this year but I think I want a newer compound bow.

[slfmade]

Hahaha! Def need to invite Ender, he has an arsenal!

A bow is the next thing on my list of weapons to get. I killed a doe with a crossbow this year but I think I want a newer compound bow.

It's the best decision you'll ever make hunting. I pretty much exclusively bow hunt these days. If you have any questions about it...hit me up. I'm pretty much the austite/kel/BIB/ of the bow world. LOL

[RaginCajun]

It's the best decision you'll ever make hunting. I pretty much exclusively bow hunt these days. If you have any questions about it...hit me up. I'm pretty much the austite/kel/BIB/ of the bow world. LOL

Ha! Figured the spring would be a good time to look

[slfmade]

Ha! Figured the spring would be a good time to look

Yeah. There's some freakin awesome deals over at Archery Talk right now. Bought my last bow there and I won't ever buy a bow at a pro shop again. I've already got 2 bows, but if I didn't, there's several that I'd me jumping all over right now.

[bigdippin]

For fatty beef, I just use a Foreman grill. Works good. Anything where the fat can run out will work.