draining affect calories in ground meat?

summeraleena89
summeraleena89 Posts: 2 Member
in Recipes
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...

Replies

  • Smirnoff65
    Smirnoff65 Posts: 1,060 Member
    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
    SephiraRose Posts: 766 Member
    Good topic, I've wondered what the nutritional change would be.
  • serindipte
    serindipte Posts: 1,557 Member
    I was wondering this the other day when I was draining my ground turkey...
  • Synamin
    Synamin Posts: 80 Member
    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
    meshashesha2012 Posts: 8,329 Member
    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
    taeliesyn Posts: 1,116 Member
    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
    rduhlir Posts: 3,550 Member
    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
    PatheticNoetic Posts: 905 Member
    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
    Tigg_er Posts: 22,001 Member
    Sure don't know how you could calculate it, I still drain it though.
  • Kaynorma
    Kaynorma Posts: 1
    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.

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