Ground Beef

**SuperLift** · 07-27-2008, 11:33 AM

Is 90% lean ground beef fit into a cutting diet? He is trying to get down to about 8%...(15% or so now)

**Phate** · 07-27-2008, 11:38 AM

i use 96% lean beef personally, tastes amazing and has

per 4oz
150cal
5g Fat
0g Carb
25g protein

**goose** · 07-27-2008, 01:23 PM

what do you guys think of this?

http://findarticles.com/p/articles/m...v15/ai_6792258

**SuperLift** · 07-27-2008, 02:45 PM

so i guess the 90% is a bit of a toss up for cutting?

**Jakspro** · 07-27-2008, 05:48 PM

Originally Posted by goose4

what do you guys think of this?

http://findarticles.com/p/articles/m...v15/ai_6792258

That kinda sucks. Pretty beguiling. However, in Texas, the ground beef that I always bought had a percent on it.

Regardless, if it says 90% assume it to be; if it says 'lean', then you might have to do some quick calculations with the nutritional facts on the package.

As far as 90% lean goes, dependent on how your diet is setup [how you plan on eating it (types of dishes you wish to make: spaghetti, chilli, stuffed bell peppers, burgers, ect.), when you plan on eating it] it would be difficult for one to assess the question any further.

I personally prefer ground turkey because 93% lean is about 1.99 a pound.

**T_Own** · 07-27-2008, 06:34 PM

Originally Posted by goose4

what do you guys think of this?

http://findarticles.com/p/articles/m...v15/ai_6792258

very interesting.

**goose** · 07-27-2008, 06:56 PM

I think this type of beef is only good for bulking......

**IamtheChitt** · 07-27-2008, 09:14 PM

Originally Posted by goose4

what do you guys think of this?

http://findarticles.com/p/articles/m...v15/ai_6792258

Goose, correct me if I'm wrong, but that article was written in Oct. 1988. I do not know if any advances have been made in correcting food labels since then, but I hope so. I would sure like to know if anything has been done about this since I just grilled 4 lbs of lean ground beef. lol.

**oneshot** · 07-27-2008, 09:23 PM

i can usually get a good amount of fat out of 90% beef by draining it after it has browned. i dunno how much that will equate to but i think it could be a somewhat significant portion if you really try to squeeze as much of the grease out as possible.

**SuperLift** · 07-27-2008, 09:36 PM

so I'm confused... Is 90% ground beef acceptable for cutting?

**oneshot** · 07-27-2008, 09:56 PM

i would say no unless you drain most of the fat off of it.

**Jakspro** · 07-28-2008, 07:23 AM

If done meticulously you can probably get away using it every once in a while and still be able to loose some weight.

Recommended? Probably not, there are better alternatives out there for cutting.

***FireGuy*** · 07-30-2008, 12:38 AM

I use 93% for my whole precontest diet ( up to 2 lbs a day) right up the the day of the show. If the rest of your diet is dialed in (carbs and fat) and your cardio is where it needs to be there is no reason you cant hit 8% bodyfat with 90% ground beef.

**goose** · 08-10-2008, 04:21 PM

Originally Posted by IamtheChitt

Goose, correct me if I'm wrong, but that article was written in Oct. 1988. I do not know if any advances have been made in correcting food labels since then, but I hope so. I would sure like to know if anything has been done about this since I just grilled 4 lbs of lean ground beef. lol.

Very true,and good point.This needs to be looked into.Im from the UK,and when its says 10% fat,its that.

a very dirty little trick for those guys who use this beef,is to wash it under hot water for 4 mins after you have cooked it,this will blow a few % away!

**novastepp** · 08-11-2008, 06:09 AM

yes, it would work.

if you are using a pro/carb approach, your fats could them come from the beef. using other leaner meats such as chicken and turkey throughout your day as well, would keep fats at an acceptable level.

if you haven't yet dialed in to that approach and you want to use pro/fat meals, then beef could be used there. i see no downside as long as you continuously manage your fat intake elsewhere.