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ground beef
- Thread starter DaWhim
- Start date
MustangSVT
Lifer
wtf is diaf?
and are you fat?
and are you fat?
ThePresence
Elite Member
Depends what I'm using it for. If I'm gonna brown the meat first, I could really buy any percentage, because I'm gonna drain off most of the fats anyway.
ThePresence
Elite Member
DIAF is a wish for very well done meat. 🙂
ThePresence
Elite Member
LOL, no. When you brown meat in a frying pan, the fats come out on their own.
FrustratedUser
Lifer
90+
I only buy Ground Chuck.
Ground beef tastes nasty.
This is from a web page about beef:
Ground Beef Basics
Keep in mind that these guidelines are according to United States standards. Variations will occur in other countries.
Ground hamburger: Ground from less tender and/or less popular cuts of beef. Generally the butcher reserves trimmings from other meat cuts (excluding innards) to grind into hamburger and ground beef. This means in theory there could be pieces of sirloin, chuck, ribs, or even filet mignon in that package of hamburger. According to USDA standards, hamburger may have fat added, but cannot contain more than 30% fat by weight.
Ground beef: Basically the same as ground hamburger but it cannot have added fat. It cannot contain more than 30% fat by weight.
Specialty ground beef: If the label says it's ground sirloin or ground chuck, then those are the only parts included in the grind. These grinds are typically more expensive and leaner than the all-inclusive ground beef or hamburger. However, buyer beware. Ground sirloin or ground round can conceivably be no leaner than inexpensive ground beef, yet still be properly labeled as long as it doesn't claim to be lean. Don't depend on the cut to define leanness. The following percentages are used as a guideline for specific cuts:
? Ground chuck : 80 to 85 percent lean / 15 to 20 percent fat
? Ground round : 85 to 90 percent lean / 10 to 15 percent fat
? Ground sirloin : 90 to 92 percent lean / 8 to 10 percent fat
Lean ground beef: Must meet the requirements of ground beef but may not contain more than 22 percent fat.
Extra-lean ground beef: Must meet the requirements of ground beef but may not contain more than 15 percent fat.
Ground beef tastes nasty.
This is from a web page about beef:
Ground Beef Basics
Keep in mind that these guidelines are according to United States standards. Variations will occur in other countries.
Ground hamburger: Ground from less tender and/or less popular cuts of beef. Generally the butcher reserves trimmings from other meat cuts (excluding innards) to grind into hamburger and ground beef. This means in theory there could be pieces of sirloin, chuck, ribs, or even filet mignon in that package of hamburger. According to USDA standards, hamburger may have fat added, but cannot contain more than 30% fat by weight.
Ground beef: Basically the same as ground hamburger but it cannot have added fat. It cannot contain more than 30% fat by weight.
Specialty ground beef: If the label says it's ground sirloin or ground chuck, then those are the only parts included in the grind. These grinds are typically more expensive and leaner than the all-inclusive ground beef or hamburger. However, buyer beware. Ground sirloin or ground round can conceivably be no leaner than inexpensive ground beef, yet still be properly labeled as long as it doesn't claim to be lean. Don't depend on the cut to define leanness. The following percentages are used as a guideline for specific cuts:
? Ground chuck : 80 to 85 percent lean / 15 to 20 percent fat
? Ground round : 85 to 90 percent lean / 10 to 15 percent fat
? Ground sirloin : 90 to 92 percent lean / 8 to 10 percent fat
Lean ground beef: Must meet the requirements of ground beef but may not contain more than 22 percent fat.
Extra-lean ground beef: Must meet the requirements of ground beef but may not contain more than 15 percent fat.
saxophonoia
Platinum Member
as high as I can get personally
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