Beef Runoff - Fat vs Water Content

Mr_Knight

So I put a beef steak or cubed beef or etc in a pan, and cook it. Lots of liquid comes off. If I drain that liquid off and weigh it, approximately what percentage of the weight is fat versus water?

Obviously there are tons of assumptions here - for example, the longer it simmers, the more water evaporates. I'm just looking for an approximate number - currently using 50%.

Mycophilia

I guess the easiest way to find out is to wait until the fat and water separates and then weigh them individually.

It would also probably depend on the amount of heat you're using.

JeromeBarry1

You can weigh it after you're finished cooking it, after all the runoff has runoff, and log it as something like:
13362, Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 0" fat, choice, cooked a