Can fatty ground beef be turned into lean?

jrhendley
jrhendley Posts: 13 Member
in Health and Weight Loss
Several years ago someone made the remark that if you rinse browned fatty ground beef and the pan (if the meat is to be placed back in the pan) that you could probably count it as lean. I browned ground beef that is 75/25 and was wondering if it could be counted as maybe 85/15. I don't want to cheat myself either way. When the higher fat ground beef in a sale it is hard to turn it down.
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Replies

  • Lizajayne23
    Lizajayne23 Posts: 123 Member
    I can't answer the question, but wanted to say that I do this, too, and have for 15 years or more! It was a tip that went around when the Atkins Diet craze was getting started. I saw on another site to log as 95/5 if thoroughly rinsed with hot water. I've actually never realized it and always log whatever type of meat it is so I guess I've overestimated a little on those days and probably will continue to.
  • __Di__
    __Di__ Posts: 1,658 Member
    I have no idea if this is true, I always buy lean mince.

    However, I never fry it, I boil it until scum rises to the top, scoop that off, add the onions, carrots, mushroom, peas and oxo cubes and let it simmer for 45 minutes.

    When the scum does rise to the top a lot of the fat does too which, of course, is also scooped off.
  • neanderthin
    neanderthin Posts: 10,228 Member
    I love reading about culinary overachievers.:huh:
  • __Di__
    __Di__ Posts: 1,658 Member
    I love reading about culinary overachievers.:huh:

    You do? Is it because you want education in that area by any chance?
  • neanderthin
    neanderthin Posts: 10,228 Member
    I love reading about culinary overachievers.:huh:

    You do? Is it because you want education in that area by any chance?
    Well, it is my business, I'm a chef and I like to learn, but I'll pass on your expertise, thanks for asking. Your washing a lot of the flavor away, and fat isn't something to be feared.
  • Eddieray616
    Eddieray616 Posts: 12 Member
    I love reading about culinary overachievers.:huh:

    You do? Is it because you want education in that area by any chance?
    Well, it is my business, I'm a chef and I like to learn, but I'll pass on your expertise, thanks for asking. Your washing a lot of the flavor away, and fat isn't something to be feared.
    agreed. doing stuff like boiling it seems to ruin a good piece of mince. enjoy the mince and count it in your daily calories. don't take the fun out of food.
  • __Di__
    __Di__ Posts: 1,658 Member
    I love reading about culinary overachievers.:huh:

    You do? Is it because you want education in that area by any chance?
    Well, it is my business, I'm a chef and I like to learn, but I'll pass on your expertise, thanks for asking. Your washing a lot of the flavor away, and fat isn't something to be feared.
    I am not saying it is feared, I am just stating how I like to cook it. You were the one with the sarky reply that actually contributed sod all to the thread, but thanks anyway.

    For your info, I don't fry anything, hence the boiling and it is not tasteless, it just isn't sopping in fried grease.
  • __Di__
    __Di__ Posts: 1,658 Member
    I love reading about culinary overachievers.:huh:

    You do? Is it because you want education in that area by any chance?
    Well, it is my business, I'm a chef and I like to learn, but I'll pass on your expertise, thanks for asking. Your washing a lot of the flavor away, and fat isn't something to be feared.
    agreed. doing stuff like boiling it seems to ruin a good piece of mince. enjoy the mince and count it in your daily calories. don't take the fun out of food.

    I do count it in my daily food, it is just less calories if I do not fry it.

    Good grief what is this LMAO!
  • Unknown
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  • jo_marnes
    jo_marnes Posts: 1,601 Member
    This is easy. Buy lean mince. Don't add oil to the pan. Fry.

    Boiling mince? Yuk. My Mum used to do that and feed it to the cats when they were sick :sick:

    But honestly, I don't think you could ever get rid of enough fat to make regular mince 'lean'.
  • My0WNinspiration
    My0WNinspiration Posts: 1,146 Member
    When I use my George Foreman I count all my meats as lean.
  • neanderthin
    neanderthin Posts: 10,228 Member
    I love reading about culinary overachievers.:huh:

    You do? Is it because you want education in that area by any chance?
    Well, it is my business, I'm a chef and I like to learn, but I'll pass on your expertise, thanks for asking. Your washing a lot of the flavor away, and fat isn't something to be feared.
    I am not saying it is feared, I am just stating how I like to cook it. You were the one with the sarky reply that actually contributed sod all to the thread, but thanks anyway.

    For your info, I don't fry anything, hence the boiling and it is not tasteless, it just isn't sopping in fried grease.
    Mmmmm, boiled rib eye. Do you think that if we boil yogurt that contains fat that that sopping grease will be released? j/k As long as you enjoy your food, go for it.
  • broscientist
    broscientist Posts: 102 Member
    How to reduce fat in ground beef:

    http://www.foodsafety.wisc.edu/assets/pdf_Files/Reducing Fat in Ground Beef.pdf


    I rinse beef in hot water but, It does take the flavor out though. If you add beef broth back into the rinsed beef it restores some of the flavors. Not ideal for all recipes but, works really good for making chili or spaghetti sauce.
  • Shetchncn1
    Shetchncn1 Posts: 260 Member
    I am so not hungry right now : (
    If you buy the higher fat content then rinse it down to lean then aren't you just wasting the money you saved, taking out the flavor and adding work. Wouldn't it be better just to buy the lean and count the calories and not rinse and keep the flavor?

    Wow even less not hungry! Good luck!
  • broscientist
    broscientist Posts: 102 Member
    I am so not hungry right now : (
    If you buy the higher fat content then rinse it down to lean then aren't you just wasting the money you saved, taking out the flavor and adding work. Wouldn't it be better just to buy the lean and count the calories and not rinse and keep the flavor?

    Wow even less not hungry! Good luck!

    Higher fat meat is much cheaper then lean meat. So, you are going to save money.
    The flavor is rinsed out so, it's not viable for all recipe. But, for chili or spaghetti sauce, you probably won't be able to tell the difference.
  • __Di__
    __Di__ Posts: 1,658 Member
    I love reading about culinary overachievers.:huh:

    You do? Is it because you want education in that area by any chance?
    Well, it is my business, I'm a chef and I like to learn, but I'll pass on your expertise, thanks for asking. Your washing a lot of the flavor away, and fat isn't something to be feared.
    I am not saying it is feared, I am just stating how I like to cook it. You were the one with the sarky reply that actually contributed sod all to the thread, but thanks anyway.

    For your info, I don't fry anything, hence the boiling and it is not tasteless, it just isn't sopping in fried grease.
    Mmmmm, boiled rib eye. Do you think that if we boil yogurt that contains fat that that sopping grease will be released? j/k As long as you enjoy your food, go for it.

    Well that I wouldnt know, enlighten me. I don't eat ribeye and I have never boiled yogurt, is it nice?

    :laugh:
  • __Di__
    __Di__ Posts: 1,658 Member
    This is easy. Buy lean mince. Don't add oil to the pan. Fry.

    Boiling mince? Yuk. My Mum used to do that and feed it to the cats when they were sick :sick:

    But honestly, I don't think you could ever get rid of enough fat to make regular mince 'lean'.

    Did she not add stock and seasoning to it? Boiled mince on its own would be rank I agree.

    I never fry and I like to skim fat off, hence my first posting.

    Fat is not bad for us but I do not want extra, it is unnecessary and to me, it does not add to the taste, well it does, but for me, not in a tasty "yum that was delish" sort of way.

    Each to their own :)
  • sixibabey
    sixibabey Posts: 80 Member
    lol, im not taking any cooking tips from brits

    beans_on_toast.jpg
  • __Di__
    __Di__ Posts: 1,658 Member
    lol, im not taking any cooking tips from brits

    beans_on_toast.jpg

    If that's what some of us are cooking, neither will I! :laugh:
  • cingle87
    cingle87 Posts: 717 Member
    Actually beans on toast is a well balanced meal, well if you use wholemeal bread, and cut out the cheese but still, great source of fiber and some protein from the beans.
  • QuilterInVA
    QuilterInVA Posts: 672 Member
    look at a package of regular ground beef and one that is 93/7. See all that white stuff in the regular? That is fat. You can't rinse it away. You'd have to cook it until the fat became cracklings before all the fat was out.

    There are always ignorant people who think a comfort food dish like beans and toast is beneath them. Too bad they miss out on the good things to eat and be healthy. Probably would rather have a nice greasy fast food cheeseburger or breakfast sandwich.
  • maca416
    maca416 Posts: 142 Member
    lol, im not taking any cooking tips from brits

    beans_on_toast.jpg

    No your right, we took cooking tips from you Yanks & then watched the obesity levels rise here in the UK.

    Best stick with beans on toast methinks & marmite on toast much healthier than a Big Mac & Frys ;)
  • jojo86xdd
    jojo86xdd Posts: 202 Member
    Three Words: George Foreman Grill (the mini one). You wont have to worry about that...
  • melindasuefritz
    melindasuefritz Posts: 3,509 Member
    NO
  • bumblebums
    bumblebums Posts: 2,181 Member
    I am so not hungry right now : (

    Yeah... just buy whatever leanness you are aiming for, save yourself some trouble and don't waste good meat fat. Or don't buy beef at all if you are worried about fat.
  • SmallestGoal
    SmallestGoal Posts: 20 Member
    OP: Yes, you're right. You're cutting out a lot of fat by rinsing. I'm squarely on your side with this -- you don't have to always pass up the higher fat beef that's on a great sale.

    The link to some good info was posted above, but to pull out the relevant bits:

    100g of 20% fat ground beef has 20g fat when raw, 11g fat when pan fried as a patty and blotted, 9g fat when pan fried as crumbles and blotted, and 4g fat when the blotted crumbles are rinsed with hot water.

    Study is from Iowa State University in 1992. http://www.foodsafety.wisc.edu/assets/pdf_Files/Reducing Fat in Ground Beef.pdf

    Frankly, I'd rate a George Foreman Grill's efficacy closer to blotting than rinsing. It's only letting the fat drain away, not actually rinsing it away with the hot water (no, the fat doesn't dissolve in the water, but the pressure and flow of the water pulls more fat away from the meat than just gravity).
  • lannabelle
    lannabelle Posts: 85 Member
    To the OP, I hardly ever buy regular ground beef, even though I would save money doing so. I buy the extra-lean. If I were to buy the regular, I would count it as such. I'd rather be conservative and log too many calories than not enough.

    I've also never rinsed meat, I've always thought it sounded like a way to add extra work when I'm already tired after working all day and I probably wouldn't like the taste of it anyway. I don't add oil to the pan and then let it drain on some paper towels. Even with extra-lean ground beef, a surprising amount of grease is absorbed into the paper towel.
  • lannabelle
    lannabelle Posts: 85 Member
    lol, im not taking any cooking tips from brits

    beans_on_toast.jpg

    No your right, we took cooking tips from you Yanks & then watched the obesity levels rise here in the UK.

    Best stick with beans on toast methinks & marmite on toast much healthier than a Big Mac & Frys ;)


    I'd eat that :) Also, looking at it is making me crave one of my favourite comfort foods - Zoodles on toast. Yum! Making me rethink the grilled chicken breast and greek salad I had planned for dinner.
  • AlistairBernardNormal
    AlistairBernardNormal Posts: 999 Member
    I preface this with honesty – I didn’t read all of the posts, so someone may have said this.

    If you’re paying for 85/15 or 75/25, that means 15-25% of the meat you’re paying for is fat. When you cook it in a frying pan, you’re losing 15-25% of what you’ve paid for. If you buy 95/5, 95 cents of each dollar you spend is on actual meat that you will consume.

    From an economic standpoint, it makes much more sense to pay the little bit more for 95/5, and then you don’t have to worry about rinsing or anything!
  • Marll
    Marll Posts: 904 Member
    Posts like is make me want to cry.

    Don't rinse your beef. Why take all the delicious flavor (psst, a little secret, FAT is what gives things flavor. Don't believe me, go ask an expert http://www.esquire.com/features/what-ive-learned/julia-child-quotes-0601)

    Fat gives things flavor. - Julia Child

    I'm awfully sorry for people who are taken in by all of today's dietary mumbo jumbo. They are not getting any enjoyment out of their food. - Julia Child

    No use ruining perfectly good beef by rinsing it off, please, for the love of all that is tasty!

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