draining affect calories in ground meat?

summeraleena89

On a package of ground meat it has the nutrition info.
example- http://www.walmart.com/ip/Fresh-Meat-90-10-Ground-Beef-Sirloin-16-oz/21553459

This pound of 90/10 ground sirloin shows 1/4 of the package has 190 calories and 11 fats. So do I assume after i have drained the meat that I would count the calories and fat the same or does it reduce those figures? Just did not know if i was draining every little bit for nothing or it remains about the same considering it is a leaner choice...

Smirnoff65

You will be reducing both the calorie and the fat count by draining off the fatty juices, it will be difficult to calculate because it will be a mixture off fat and meat juices but at least you know you are benefiting from doing this, I always drain even with less than 5% fat ground beef, it does make the beef a bit drier but if I am using it in something like a Bolognese it is not noticible.

SephiraRose

Good topic, I've wondered what the nutritional change would be.

serindipte

I was wondering this the other day when I was draining my ground turkey...

Synamin

I always blot mine with a paper towel after draining. If it is going in something that has more fat, like the dish will have cheese, I rinse the ground beef.

meshashesha2012

you mean draining it of the liquid that it's been soaking in and has saturated into the meat? is probably not going to make too much of a difference

taeliesyn

Seriously not worth trying to figure out. Those few cals/fat that drain out probably help offset some other inaccuracy in logging or the best guestimation of the calories in any food.

rduhlir

I honestly don't worry about it. I rarely use anything but ground sirloin/turkey/chicken/bison now, and I do drain off what fat renders, but don't worry so much about the calorie/fat reduction.

PatheticNoetic

I've watched news stories about how butchers will inject liquid into meat so it weighs more and there fore costs more. I was always a bit suss when I would cook meat and a heap of liquid would end up in the pan. I reckon meat is one of those things you'll probably have to accept a margin of error on. What that is, I don't know.

Tigg_er

Sure don't know how you could calculate it, I still drain it though.

Kaynorma

I steam my mince, let all the fat drip thru, then add seasonings and proceed with whatever recipe it is. My meatloaf I put on a rack in the oven and let the fats drip out as well.