cool. thanks!

There are 2 different kinds of bacon I've been eating lately:
1) HEB Natural Applewood smoked uncured bacon
2 slices: 80 cals 0 carbs 0 fibre 6 fat 7 protein

2) Pederson's Natural Farms uncured hickory smoked No Sugar Added bacon (paleo friendly)
2 slices: 120 cals 0 carbs 0 fibre 12 fat 2 protein

The slices are about the same size and weight about the same. Maybe the Pederson's are a teensy bit thicker cut, but they are also a teensy bit narrower in parts.
Such huge differences in values, though.

Also, Dan, you might want to throw 80/20 ground beef on the chart. I've honestly never seen 75/25 ground beef and have a hard time sometimes finding 80/20 for my fiance these days.

-T.

If your local has a butcher on site, they will gladly blend in the extra fat into an existing ground beef. They do this anyway, but default with cuts. All you need to tell them is what you're going for. Often, it won't cost much if any more, anyway. I think the fat is less than a $1 a pound, and the beef is whatever price it is. On the flip side, you can freeze any fat it one inch chunks for 30-60 minutes in the freezer (along with the beef cubes or ground) and mince it in the food processer or just add bacon drippings to your meat to up your own fat contents...

radiii wrote: »

The generic "ground beef in a tube" like:



is frequently lower than 80/20, I think the one they use at the warehouse store I shop at is 73/27. I'm still wary of it, it just seems... cheap, maybe that's just pre-keto me hanging on to old notions, I'm not sure.

Not at the stores around here. I guess Austin is just too healthy! hah!
And yeah...the "tube meat" seems pretty sketchy...
I still need to find a butcher around here. The meat counters at my stores are not like what I'm used to. That's both good and bad.

-T.