Fat content of butcher ground beef?

ummijaaz560
ummijaaz560 Posts: 228 Member
edited December 2024 in Food and Nutrition
I'm trying to find the fat content of some butcher ground beef so I can use an accurate entry.

The meat came with a butcher special package and I dont know what the fat content of the ground beef is?

Do I just weigh the meat before and after cooking and weigh the fat?

Replies

  • littlechiaseed
    littlechiaseed Posts: 489 Member
    If you're that worried about beef fat quit eating beef
  • ummijaaz560
    ummijaaz560 Posts: 228 Member
    littlechiaseed wrote: »
    If you're that worried about beef fat quit eating beef

    Nope, not today trollerella move along.
  • queenliz99
    queenliz99 Posts: 15,317 Member
    How often do you buy beef like this? Once in a while? It's really not going to make much of a difference in your weight loss. I would err on the fatty side and call it good.
  • ummijaaz560
    ummijaaz560 Posts: 228 Member
    queenliz99 wrote: »
    How often do you buy beef like this? Once in a while? It's really not going to make much of a difference in your weight loss. I would err on the fatty side and call it good.

    Not often, I think you're right about it not making a big difference. I'm just gonna pick a USDA entry for 85 or above fat content.
  • queenliz99
    queenliz99 Posts: 15,317 Member
    ummijaaz560 wrote: »
    queenliz99 wrote: »
    How often do you buy beef like this? Once in a while? It's really not going to make much of a difference in your weight loss. I would err on the fatty side and call it good.

    Not often, I think you're right about it not making a big difference. I'm just gonna pick a USDA entry for 85 or above fat content.

    Yep, that's what I would do!
  • Susieq_1994
    Susieq_1994 Posts: 5,361 Member
    ummijaaz560 wrote: »
    queenliz99 wrote: »
    How often do you buy beef like this? Once in a while? It's really not going to make much of a difference in your weight loss. I would err on the fatty side and call it good.

    Not often, I think you're right about it not making a big difference. I'm just gonna pick a USDA entry for 85 or above fat content.

    That's what I would do. :) "regular" ground beef is usually around 85% lean. "Gourmet" ground beef (like the ones they serve in higher end burger restaurants) is usually higher in fat, because that makes the burger taste better. If it didn't say "lean" in any shape or form, I usually would go with 85%.

    Otherwise, I tend to go with the visual. Really fatty beef tends to be a veeeery light color because beef fat is white, and so when it's ground in the beef is visibly lighter. I've found that the redder (or even brownish, because being cut off from oxygen makes it a bit brown) the beef, the more dry it tastes after cooking. If I can't see ANY visible fat and the cooked product is really dry, I log it as 95% lean.
  • Madelinec117
    Madelinec117 Posts: 210 Member
    I periodically buy meat from a slaughter house, so I understand what you are asking. In the slaughter houses, the ground beef in the specials are often from various scraps of meat, thus it's not going to be lean like ground round. For bulk ground meat from the slaughter house, I usually use the entries with the higher fat content (at least 25 percent fat).
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