Fri, Dec-29-23, 11:36
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Senior Member
Posts: 2,178
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Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000
BF:
Progress: 50%
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Quote:
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Originally Posted by JEY100
LOL. You may be surprised! Due to the weird USDA meat grading system, it is still 40% fat! If making a hamburger on the grill, I buy the 85% from Costco, but 93% beef and ground turkey work great in Dr Naiman's meatloaf, with eggs and a jar of salsa as the binder. A good amount of fat and dripping remain in the pan, same with casseroles, crackslaw, etc.
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I know for sure that much less of the fat will cook off and be left in the bottom of the pan.
I've looked up the nutrition stats for various percentages of ground beef before - but when it comes to hamburger, the broiled stats are more important than the raw stats.
When you broil ground beef or cook it on an outdoor grill, what happens to the fat is that most of it drips down into the drip tray or onto the coals. So it was no real surprise that if you're looking at cooked 70% ground beef, it's not much different from 85% ground beef.
Once you get above 90% though, there's a lot less fat to begin with, and therefore very little to cook out of it. (just for reference, the total fat grams after cooking 93% as compared to 70% is about half)
Even pan-frying, you still lose a lot of the fat when cooking the higher fat ground beef, which usually ends up wasted.
Anyhow, pretty sure the 93% is not going to make good burgers at all, but I have plenty of cheesy, creamy recipes I can use (including stroganoff)
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