Cooking extra lean ground beef and accounting for fat difference?

[Polska]

My extra lean ground beef has 8g of fat and 21g of protein for each 125g raw. It comes in a package of 500g. So the entire package raw has 32g of fat, 84g of protein.

When I cook it a lot of fat naturally drains out of it, plus I strain the beef and run it over hot water so even more fat drains. How do I account for this when calculating my macros when I don't know exactly how much fat was drained?

Is it safe to assume half of it drains out? So now I've got 16g of fat and 84g of protein in however many grams all of the cooked beef amounts to?

[shadowlid]

I just did a search on it through google and it say as much as half of the fat is cooked out.

[eatrainrest]

idno...

[sizerp]

My extra lean ground beef has 8g of fat and 21g of protein for each 125g raw. It comes in a package of 500g. So the entire package raw has 32g of fat, 84g of protein.

When I cook it a lot of fat naturally drains out of it, plus I strain the beef and run it over hot water so even more fat drains. How do I account for this when calculating my macros when I don't know exactly how much fat was drained?

Is it safe to assume half of it drains out? So now I've got 16g of fat and 84g of protein in however many grams all of the cooked beef amounts to?

It depends on the cut of GB - you can buy in %, so obviously get he highest percentage possible, like 93 or 95 cut. Can't do much better than that, unless you buy round eye steaks and ground it up yourself or something.

About the fat draining and macros - it's tough to tell. Probably safe to say the more you cook it, the less fat it will contain. Also, try letting it soak on a paper-towel after you cook it for even more fat drainage.

[eatrainrest]

id just be safe and buy leaner cuts of meat