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Ground beef fat

by (705)
Updated about 12 hours ago
Created December 09, 2011 at 3:43 PM

I buy 80/20 grass fed ground beef from a local farmer. Whenever I cook it, there is very little fat that cooks out into the pan. Sometimes I buy 85/15 grass fed ground beef from Whole Foods, and there is a lot of fat the cooks out into the pan.

This seems a bit off that the ground beef from my local farmer would be so much less fatty than the stuff I buy at Whole Foods. Do other people that use 80/20 ground beef get a lot of fat from it? Thanks!

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3217 · December 10, 2011 at 12:58 PM

This isn't the case with the Whole Foods beef that the OP mentions. That's what I buy and pre-cook for a couple of days. It definitely hardens into a white fat in the fridge.

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813 · December 09, 2011 at 4:09 PM

Agreed. Lots of water in (most forms of) supermarket meat produce. The preferable alternative is high-fat grass-fed!

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15226 · December 09, 2011 at 4:03 PM

I prefer grass-fed 70/30 from my butcher

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13635 · December 09, 2011 at 3:45 PM

I've noticed the same thing and look forward to an explanation.

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96bf58d8c6bd492dc5b8ae46203fe247
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37187 · December 09, 2011 at 3:50 PM

From past experience, much of the liquid coming out of your ground beef is water. To be sure, just put meat and liquid in the fridge some time and see how much hardens into visible fat and how much remains "juice." In fact, regulations limit how much water the processing companies are allowed to add to ground beef because excessive water used to be a problem.

The only ground beef I buy is the grassfed stuff at Safeway. I get a little moisture and a little fat--very little of both. In fact, my standard is to either fry bacon or melt beef tallow before adding the ground beef to the pan. My grandson buys some regular ground beef and he gets a lot of water and a little fat.

C2450eb7fa11b37473599caf93b461ef
3217 · December 10, 2011 at 12:58 PM

This isn't the case with the Whole Foods beef that the OP mentions. That's what I buy and pre-cook for a couple of days. It definitely hardens into a white fat in the fridge.

082bf04a7486991c5e573a66f1404b3e
813 · December 09, 2011 at 4:09 PM

Agreed. Lots of water in (most forms of) supermarket meat produce. The preferable alternative is high-fat grass-fed!

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8979 · December 09, 2011 at 4:27 PM

I have noticed that there are differences between the look of different packages of ground meat at the store where I buy it. I try to get the packages that look darker, without visible patches of white fat. I believe, by taste and color, that it is more likely to be grass-fed, at least at the early stages of life. There is lots of grass-fed meat that isn't marked that way, but my selections have much less draining fat and have the taste and texture more like grass-fed. I find that the meat labelled as grass-fed from another store has lots more fat and doesn't really taste that much different from a typical supermarket version. I think 80/20 is just a legal definition, and not all packages reflect that exact ratio.

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3125 · December 10, 2011 at 7:20 AM

most meat packers throw ice into the mix while grinding meat to increase the profit. that explains why you get a pan of water when cooking ground beef.

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