question about fitday terminology

[Special K]

Last night, I prepared a vegetable beef soup from a top round roast. When I went to add the meat to my fitday log, I found a ton of different entries for top round roast, and I'm not sure what the differences between them are. I have noticed that the terminology used to describe the top round roasts is also used to describe many other cuts of beef on fitday.

First of all, what is the difference between the terms "separable lean and fat" and "separable lean only"? I have never seen these terms used to describe meat before, so I am not sure what exactly they mean. Second, what do the terms "trimmed to 1/2" fat" or "trimmed to 1/8" fat" mean? What does the 1/2 inch refer to? What am I supposed to measure to know which entry to use - i.e. "trimmed to 1/2" fat", "trimmed to 1/4" fat", etc.

 

[jiggahertz]

I always took the separable lean and fat to mean whether or not you consumed fat that could have otherwise been trimmed off. I believe trimmed to X" fat means how much fat remains around the outside of the roast.

 

[Special K]

Originally posted by: jiggahertz
I always took the separable lean and fat to mean whether or not you consumed fat that could have otherwise been trimmed off. I believe trimmed to X" fat means how much fat remains around the outside of the roast.

OK, but then what about entries like this:

Beef, round, tip round, separable lean only, trimmed to 1/2" fat, prime, cooked, roasted

If I only ate the lean portion, then what does the "trimmed to 1/2" fat" refer to?

 

[jiggahertz]

Originally posted by: Special K

Originally posted by: jiggahertz
I always took the separable lean and fat to mean whether or not you consumed fat that could have otherwise been trimmed off. I believe trimmed to X" fat means how much fat remains around the outside of the roast.

OK, but then what about entries like this:

Beef, round, tip round, separable lean only, trimmed to 1/2" fat, prime, cooked, roasted

If I only ate the lean portion, then what does the "trimmed to 1/2" fat" refer to?

It refers to how much fat is on there when the cut is cooked. If you compare top round, choice, separable lean only trimmed to 1/8" fat, choice for both raw and broiled, you see that the fat content is higher for broiled. My guess is that this accounts for the fat that is absorbed from what is not trimmed off during cooking.

 

[Special K]

Originally posted by: jiggahertz

Originally posted by: Special K

Originally posted by: jiggahertz
I always took the separable lean and fat to mean whether or not you consumed fat that could have otherwise been trimmed off. I believe trimmed to X" fat means how much fat remains around the outside of the roast.

OK, but then what about entries like this:

Beef, round, tip round, separable lean only, trimmed to 1/2" fat, prime, cooked, roasted

If I only ate the lean portion, then what does the "trimmed to 1/2" fat" refer to?

It refers to how much fat is on there when the cut is cooked. If you compare top round, choice, separable lean only trimmed to 1/8" fat, choice for both raw and broiled, you see that the fat content is higher for broiled. My guess is that this accounts for the fat that is absorbed from what is not trimmed off during cooking.

If you are comparing raw vs. cooked portions of the same weight, the cooked will always have more calories, fat, etc. than the raw portion because any raw meat will lose some weight after being cooked.

 

[Special K]

Bump - I can't be the only one that eats different cuts of beef and enters them into Fitday. Does anyone else know what I'm talking about?