85% vs. Lean Beef

clobern

Hey all,

So I am following more of a low carb AND low calorie mealplan, working well for me so far though soon I will start adding in the healthy complex carbs. But for now, a lot of meat goes down my gullet. My question is... is it really worth spending the extra money on lean or extra lean beef over the 85% fat stuff? I know it is obviously healthier, but if I stay under my calories and (for me) carb count, is it worth spending the extra dough?

Unknown

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BeantownSooner

It probably really depends on your other calorie consumption throughout the day/week. Ask yourself if you can afford the extra 50 calories, 2x Total Fat and 2x Saturated Fat? I'd venture to guess you can adjust your other nutrition accordingly for the day/week to do fine with the 85/15.

lattarulol

I googled this once and don't remember the exact link but if you drain, wash, and dry the 85/15 after browning it comes out to being just like the more expensive stuff.

AnninStPaul

I googled this once and don't remember the exact link but if you drain, wash, and dry the 85/15 after browning it comes out to being just like the more expensive stuff.

But with absolutely no flavor.

jacksonpt

I'd let your macros and taste preferences dictate your decision.

For example, I use the fattiest ground beef I can find for burgers (lean stuff is too dry), but the leanest I can find for things like tacos, sloppy joes, etc.

BeachGingerOnTheRocks

I use 93/7 for everything because it fits my macros.

Except bacon. But it isn't beef, so never mind.

cwolfman13

I'd let your macros and taste preferences dictate your decision.

For example, I use the fattiest ground beef I can find for burgers (lean stuff is too dry), but the leanest I can find for things like tacos, sloppy joes, etc.

This ^^^

Pretty much same for me. I like my burgers on the grill and fatty...not so much when I cook it in a skillet.

endoftheside

If it's 100% grass-fed, then I don't care so much about the fat. If not, leaner is better.

Acg67

I googled this once and don't remember the exact link but if you drain, wash, and dry the 85/15 after browning it comes out to being just like the more expensive stuff.

Washing ground beef after it's cooked? Why!?

AlsDonkBoxSquat

I googled this once and don't remember the exact link but if you drain, wash, and dry the 85/15 after browning it comes out to being just like the more expensive stuff.

Washing ground beef after it's cooked? Why!?

To remove all flavor . . . yum, beef that tastes like bean curd.

Mmmmona

Hey all,

So I am following more of a low carb AND low calorie mealplan, working well for me so far though soon I will start adding in the healthy complex carbs. But for now, a lot of meat goes down my gullet. My question is... is it really worth spending the extra money on lean or extra lean beef over the 85% fat stuff? I know it is obviously healthier, but if I stay under my calories and (for me) carb count, is it worth spending the extra dough?

Personally I think its worth it. I get 95/5 and I can eat a good amount more of that with 300 calories worth as opposed to 85/15.
If money is not an issue go for it. I get it for 4.99 lb.

I also shell out of rthe 95/5. I get to eat a lot more of it without the calories and fat.

MIM49

actually the "more expensive stuff" isn't more expensive. When you buy 85/15 you are paying for 15% fat. When you buy 96/4 you are paying for only 4% fat. Some fat is needed in the meat for flavor and to keep it from being too dry. You can see the ifference in the pan--96% lean has very little fat left in the pan--in fact you might need to spray with Pam to keep it from sticking. 85% is swimming in fat that has to be drained from the pan. I would rather pay for meat than fat.

karllundy

I'd let your macros and taste preferences dictate your decision.

For example, I use the fattiest ground beef I can find for burgers (lean stuff is too dry), but the leanest I can find for things like tacos, sloppy joes, etc.

Yep...this ^^

capnrus789

I'd let your macros and taste preferences dictate your decision.

For example, I use the fattiest ground beef I can find for burgers (lean stuff is too dry), but the leanest I can find for things like tacos, sloppy joes, etc.

This. 80%-85% tastes much better for burgers. For tacos or other things with lots of seasoning, get the lean stuff. You taste mostly seasonings anyway.

Skratchie

I'd let your macros and taste preferences dictate your decision.

For example, I use the fattiest ground beef I can find for burgers (lean stuff is too dry), but the leanest I can find for things like tacos, sloppy joes, etc.

Yep. Burgers definitely need an 80/20 or 85/15 or they are like eating sawdust burgers. Everything else, I use 90/10 or 93/7 (depends on what I find when I go to the store, and I don't spend the extra $2/lb for a 3% difference).

atamrowski

I eat ground beef once a week. Usually tacos. I get 90 if I can 85 if not. Since I don't eat red meat often, to us it doesn't really matter. I enjoy the fattier flavor of 85.

90+ here in New York is 6.99/lb more if it's grass fed
85 here is 4.99

baptiste565

if i use 85% or less i drain, then rinse, then dry, then spice.

RyanOnInsanity

If it's 100% grass-fed, then I don't care so much about the fat. If not, leaner is better.

agreed

calibriintx

I buy mostly 85% b/c that's what is most readily available in organic where I shop. If both were available regularly, I'd buy mostly 93% and only buy the 85% for burgers.

Squamation

I eat only 93/7. I buy it up when it goes on sale in bulk packaging and portion it out.

melindasuefritz

yes and i gave up on beef and replaced it with ground turkey

Acg67

yes and i gave up on beef and replaced it with ground turkey

you must hate your tastebuds

Four_Leaf_Clover

I make a pretty darn good burger with 93/7 - just add a little worcestershire sauce and dijon mustard and cook it medium rare.
Delish.

chileheadmike

I stick pretty much to 85% from our local butcher. It's locally raised as opposed to the 93% stuff at the grocery store. Reading that package informs me that it's from beef raised in Canada, US, and Mexico and contains beef and natural beef flavorings. Also there's more runoff left in the pan after I cook the 93% lean beef. That must be the "natural beef flavorings". Why does my ground beef need "natural beef flavorings" to taste like beef?

No thanks.

jarelary4

I googled this once and don't remember the exact link but if you drain, wash, and dry the 85/15 after browning it comes out to being just like the more expensive stuff.

I agree, you can buy the meat with the most fat, brown it, drain it and rinse it with HOT water and you are left with lean meat. Don't waste money on the expensive stuff - this is just as good

apothecarist

I googled this once and don't remember the exact link but if you drain, wash, and dry the 85/15 after browning it comes out to being just like the more expensive stuff.

I agree, you can buy the meat with the most fat, brown it, drain it and rinse it with HOT water and you are left with lean meat. Don't waste money on the expensive stuff - this is just as good

Yup! I totally agree with this one!

Delicate

How are you cooking it?

if you're adding oil was their any point going for the leaner cut?

I use the fatter cut and let the fat drain out after cooking

KristinaB83

Fatty for the grill and lean for the stove top.

Unknown

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