If you brown 80% lean (20% fat) ground beef and drain the fat, is that the same as using 97% lean (3% fat) beef?
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Whether you cook 80% lean (20% fat) or cook 70% lean (30%) fat, the end result is about 11 grams of fat in a fried beef patty if you start out with 100 grams of beef. You will need to rinse ground beef crumbles in hot water to get it lower to 4 grams. It would not be as tasty.
duenhsiyen
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personal experience
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Understood, but I'm used to 97% lean meat as well. It's like milk - people tell me skim doesn't have any flavor, but I was raised with it. So I don't really mind. :)
Miss Maggie, do you have a link that discusses how fat aids digestion? I'd love to read up on that. I know we need a certain amount of ("good") fat per day, but I'm curious as to how that works. :)
This is exactly what I would have said if it hadn't already been written here. The fat is what gives the meat flavor, and you need some fat in your food in order to digest it. Eat less of the better tasting meat and you should be fine.
I've seen this several places, but I was reading a book by Dr. Andrew Weil most recently that discussed this. _8 Weeks to Optimum Health: A Proven Program for Taking Full Advantage of Your Body's Natural Healing Power_. He talks about how much and what kind of meats and fish and poultry, and though I can't tell you the page, it was within the first couple of chapters (because I've been reading it slowly and haven't gotten further!)
You do get more flavor from meat with more fat or marbling, but you also want to remember that fat is where stuff is stored in the body, so if the animal you eat has had chemicals or drugs administered, there will be some residue in the fat. So moderation is the key to eating any of these meats these days.
Moderation is indeed the key to everything. Thanks Miss Maggie! :)
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