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Thread: Lean Ground Beef Question.....

  1. 02-26-2006, 03:42 PM #1
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    Lean Ground Beef Question.....

    I was just wondering about lean ground beef....

    I was wondering if anyone has an idea of the fat content in lean ground beef that has been boiled in water an rinsed off with water. I know this doesn't sound too tasty, but I fond it does remove alot of the fat. But I was wondering if anyone know how much fat would be removed (or the fat left).

    I can't find any nutrition breakdown for lean ground beef prepared this way...so I am looking for some help...

    I guess what I am wondering is, could I use lean ground beef that is boiled and rinsed off in water for a PPWO meal with rice or pasta or oats? Would it be low fat enough to be used PPWO. Lean ground beef is cheap compared to chicken breast...so I was curious if I could substitute lean ground beef (boiled/rinsed) for chicken.

    Hope someone can help.

    Thanks in advance.
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  2. 02-26-2006, 03:52 PM #2
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    Interested as well. Hopefully you'll get some feedback.

    Bump.
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  3. 02-26-2006, 05:13 PM #3
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    bump, never even thought of it...
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  4. 02-26-2006, 05:28 PM #4
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    I don;t know the answer but I would think it would be about the same as chicken at that point.. What I mean is I buy extra lean 96/4 which chicken is what 98/2 or in that area?? so If you water cook the beef you are going to rinse off at least 2% (my guess).

    I don't know if there is a 100% answer though.

    Here is some good reading http://www.wisc.edu/foodsafety/asset...und%20Beef.pdf



    ~Old
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  5. 02-26-2006, 05:32 PM #5
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    yeah i read that article before, i was just wondering about the connection with leanness and chicken, i'm guessing youre about right.
    i would just boil, rinse, and then dabble with papertowel to grab any excess...would seem ok to me, almost equivalent to chicken IMO.
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  6. 02-26-2006, 07:35 PM #6
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    Good thread Nova, Gonna go buy some leanbeef tonight
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  7. 02-26-2006, 08:03 PM #7
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    i have always foreman grilled mine...but that does limit me to only one way of eating it
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  8. 02-26-2006, 08:57 PM #8
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    yeah i suppose it would hehe...
    and are you talking about your beef?
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  9. 02-26-2006, 09:16 PM #9
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    Yea, but how tasty is that? And Extra Lean beef is (I think) far more expensive than Boneless/Skinless Chicken... At least when on sale for 1.69LB at Kroger...
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  10. 02-26-2006, 09:28 PM #10
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    ****, I dont know what the case is in Texas, Jakspro but In Canada lean and extra lean ground beef is dirt cheap compared to boneless/skinless chicken tits.
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  11. 02-26-2006, 11:13 PM #11
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    The ground beef ends up being more chewy but it isn't that bad. You do loose some of the beef flavour but I just add salsa, or some diced tomatoes, peppers and some green onions....it's good in spagetti sauce, , or in chilli... you don't even really notice the chewiness then...it's good sh*t.

    And I'm from Canada (west coast), and lean ground beef at the Superstore is on for like $1.80 per lb....so like $4 per Kg...whereas skinless/boneless chicken boobs are like... $4 - $5 per lb (between $8 - $11 per Kg)...so I love to use lean or extra ground beef....tongiht I bought 2.4 Kg (approx 5.3 lbs) for $10 bucks CND.

    So that's why I started this post...to see what you bros had to say. Seems like boiling and rinisng the ground beef is a good way to go.
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  12. 02-28-2006, 02:40 PM #12
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    I'll have to go to the store and find out exact prices... I might just have to give it a try
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  13. 02-28-2006, 06:15 PM #13
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    why not use a grill where excess oil is burned off by high heat and flame...

    Now thats tastey..
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  14. 02-28-2006, 09:42 PM #14
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    extra lean ground beef (96/4):
    4oz measured raw - 130/24/0/4 (cal/p/c/f)
    $3.98/lb @ wal-mart

    I use that for my PPWO sometimes, but i usually eat sweet potato with it or something so the total fat is still low.

    i would prefer to have somewhat of an idea of the macro breakdown before i decide to eat it. i dont think you could accurately measure the fat content from rinsing it off.
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  15. 03-01-2006, 12:36 PM #15
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    Seems unnecessary.
    You can get extra lean 96%, pan fry and dry with a paper towel. That'll get so you close the fat content won't matter.

    M.
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  16. 03-01-2006, 05:03 PM #16
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    Okay. But what about lean ground beef? not extra lean. The lean is a fair bit cheaper so I was wondering if lean ground would work (if water boiled and rinsed) for PWO, that is, would it have a low enough fat content?

    From the posts, I am suspecting it (lean ground beef, water boiled and rinsed) would be a viable low fat alternative to chicken for PWO meals...

    What do you all think?
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  17. 03-01-2006, 06:08 PM #17
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    i wouldnt recommend anything but whey protein for PWO. for PPWO: dont they sell chicken, tuna, or egg whites in canada?
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  18. 03-01-2006, 08:02 PM #18
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    lol.

    Yes they do. Just curious as lean GB as an alternative.
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  19. 03-01-2006, 08:30 PM #19
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    i think you missed the point, yes lean ground beef can be a substitute for ppwo, but not for PWO.
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  20. 03-02-2006, 07:12 PM #20
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    No I didn't. Read my first initial post, I said PPWO...last one I wrote I said PWO...instead of PPWO (which is what I meant). So, no, I didn't miss the point.
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  21. 03-02-2006, 07:26 PM #21
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    if you arent obsessive about calories...and you rinse the meat off before you eat it. i would say its okay a couple times per week.
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  22. 03-03-2006, 05:15 AM #22
    drinu
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    About 3 Years Ago I Did A Diet That Consisted Of Lean Meat ,eggs, Whey Protein And Ulimited Amount Of Green Vegetables To Make You Full Carbs Were Taken Only Post Work Out It Was Called The Crum Cake Diet , Anyone Heard Of This ?? It Was Like A Modified Keto But You Eat Only Good Fats Not Alot Of Processed Stuff Its An 8 Week Strict Diet And If You Do Not Cheat You Will Get Ripped
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