Saving tips, ground beef into lean ground beef

[manwitplans]

Ground beef into lean ground beef
Food is expensive here, and I am a student, this saves me many dollars per month, so it ain't something I am going to stop once I start working :P


Lean ground beef seems to be the food of choice (especially over fattier ground beef). I know I love my Ground beef, so therefor I have done a little researching and this is what I came up with. (By the way I eat lean ground beef everyday, absolutely love it).

1. Fry the ground beef, then make patties of it, then let it dry out on papertowels for 30 second, wolla 50% of the fat, gone. (Rinse the frying pan, aswell if you are planning on frying it some more).

2. Do the as above, without making patties. 50% of the fat is gone.

3. Fry the ground beef, then rinse it under hot water in a gridiron, for a couple of minutes, then let it dry out on papertowel for 30 seconds. 75% OF THE FAT GONE

These examples above are taken from a study done at Iowa University. They also tested the nutriotional values afterwards. And nothing changed, except the fat content.

Protein, iron, zink and vitamin b-12 was untouched.

Sources.

Referanse: Buege, D. 1993. Reducing fat in ground beef. Wisconsin Meat Facts and Analysis. ME 93-1.
Love, J.A. and K.J. Prusa. 1992. Nutrient composition and sensory attributes of cooked ground
beef: Effect of fat content, cooking method, and water rinsing. J Am Diet Assoc 92:1367-1371.

[Alphatier]

Very interesting. Where did you find this study?

If you saw it on the web, do you have the link?

[manwitplans]

^^ I found it at a training site in my country. you should find something if google something in the sources..

Try it, you can actually feel that it's alot leaner, and (ofcourse) drier... bc of the fat

[Polska]

^^ I found it at a training site in my country. you should find something if google something in the sources..

Try it, you can actually feel that it's alot leaner, and (ofcourse) drier... bc of the fat

Can you tell exactly how much fat drains out? I just posted a thread on this topic and got no replies. I do the same thing as you, my ground beef has 8g of fat per 125g raw.... if I follow your procedure how much fat do I account for being drained? This is so I know how it fits into my macros..... ie, the caloric value for fat will have changed and I don't know whether it's by half, 3/4, etc.

[Cheylayna1978]

How does one form "patties" once you have cooked/fried the crumbled ground beef? It's already cooked into small "chunks", and assembling crumbled/cooked gb into patties seems literally impossible to me. Did I read it wrong, or am I missing something?

'Layna

[collar]

ah frying it and let it drain for 30sec is not going make that much lower in fat.
You cant know the excat number of grams of fat in it .

[makod]

George Foreman grill maybe? measure what drips out at the bottom? (i only buy the leanest mince so i cant test this)

[dolla$ign]

How does one form "patties" once you have cooked/fried the crumbled ground beef? It's already cooked into small "chunks", and assembling crumbled/cooked gb into patties seems literally impossible to me. Did I read it wrong, or am I missing something?

'Layna

I also have the same question. From your wording in your original post you make it seem as if we fry the hamburger in a pan and then try to turn it into patties... Do we make patties out of the raw hamburger and then fry it? Or do we fry it and then try to make patties? Please elaborate for us dumb ones....

[rogue01]

I usually go with a 90/10 or 93/7. I think the 70 and 80/20 are really messy to cook with...fat all over the stove. I have done the washing before when I had some 80/20 to use up and it does really help.

[Coop77]

i tried the "rinse" method with 80% and it still seemed very fatty. Made my lips feel greasy. Boiling it is much more effective.

[Polska]

i tried the "rinse" method with 80% and it still seemed very fatty. Made my lips feel greasy. Boiling it is much more effective.

80% is not very lean..... I use the rinse method with 95% and it is very dry

[manwitplans]

Can you tell exactly how much fat drains out? I just posted a thread on this topic and got no replies. I do the same thing as you, my ground beef has 8g of fat per 125g raw.... if I follow your procedure how much fat do I account for being drained? This is so I know how it fits into my macros..... ie, the caloric value for fat will have changed and I don't know whether it's by half, 3/4, etc.

well half with the two first methods, and 3/4 with the last method.

How does one form "patties" once you have cooked/fried the crumbled ground beef? It's already cooked into small "chunks", and assembling crumbled/cooked gb into patties seems literally impossible to me. Did I read it wrong, or am I missing something?

'Layna

You make the patties before you fry it. And put the patties on papertowels.

ah frying it and let it drain for 30sec is not going make that much lower in fat.
You cant know the excat number of grams of fat in it .

Just quoting the research.

George Foreman grill maybe? measure what drips out at the bottom? (i only buy the leanest mince so i cant test this)

They did a thorough research on the subject.

I also have the same question. From your wording in your original post you make it seem as if we fry the hamburger in a pan and then try to turn it into patties... Do we make patties out of the raw hamburger and then fry it? Or do we fry it and then try to make patties? Please elaborate for us dumb ones....

You don't use a hamburger, you make patties out of ground beef.

I usually go with a 90/10 or 93/7. I think the 70 and 80/20 are really messy to cook with...fat all over the stove. I have done the washing before when I had some 80/20 to use up and it does really help.

Mine is 14/86.

i tried the "rinse" method with 80% and it still seemed very fatty. Made my lips feel greasy. Boiling it is much more effective.

Mine is 14/86, mine is dry as hell. Can feel the fat are really reduced.

80% is not very lean..... I use the rinse method with 95% and it is very dry

No 80% ain't lean. I use 14/86, that ain't especially lean either. I would guess that 95% would become very lean afterwards, yes

* remember if you fry it in oil, you'll have to rinse the pan aswell, before frying the ground beef again..