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What exactly does "Ground Beef Less Than 30% Fat" mean?

by (116)
Updated September 16, 2014 at 7:41 PM
Created March 20, 2012 at 3:27 PM

Recently I've been finding this product in a supermarket. Does this mean 70/30 protein/fat? I tried to look this up online, no success.

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8879 · March 20, 2012 at 4:17 PM

So true Kamal, I usually use 80% as 70% is generally low quality but 80% seems to be quite nice. But I don't like greasy food so when I hear folks pouring drippings over their meat or leaving all the fat in a chili they get most of it I suppose, but I definitely drain some fat. So perhaps the cooked product is 85-90% for all I know. I've never gotten frying fatty beef in more fat!

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24523 · March 20, 2012 at 3:53 PM

In addition, I find the protein:fat ratio notoriously unreliable for ground beef, because of changes with cooking. Depending on whether I cook the ground beef alone and lose some of the fat to "pan losses" or throw the ground beef in with other ingredients to make a real dish, the fat seems like it can inadvertently be halved.

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19120 · March 20, 2012 at 3:46 PM

"Does this mean 70/30 protein/fat?"

Yes.

It's likely that they are rewording the protein/fat ratio since 70/30 is pretty shitty ground meat, especially if it's CAFO meat, where you'd want to avoid CAFO animal fat if possible to maintain a better Omega-3:6 ratio.

If you cook, I find 85/15 to 90/10 ideal for most general uses. Still, try to avoid the CAFO stuff if you can.

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8879 · March 20, 2012 at 3:47 PM

Yes it's fat percentage by weight, and although there are trace carbs from glycogen in meat, the other 70% by weight is protein. BUT ... that protein part is high water content. So 100g of <30% fat contains roughly 30g fat, 70g lean but not 70g protein.

24df4e0d0e7ce98963d4641fae1a60e5
8879 · March 20, 2012 at 4:17 PM

So true Kamal, I usually use 80% as 70% is generally low quality but 80% seems to be quite nice. But I don't like greasy food so when I hear folks pouring drippings over their meat or leaving all the fat in a chili they get most of it I suppose, but I definitely drain some fat. So perhaps the cooked product is 85-90% for all I know. I've never gotten frying fatty beef in more fat!

21fd060d0796fdb8a4a990441e08eae7
24523 · March 20, 2012 at 3:53 PM

In addition, I find the protein:fat ratio notoriously unreliable for ground beef, because of changes with cooking. Depending on whether I cook the ground beef alone and lose some of the fat to "pan losses" or throw the ground beef in with other ingredients to make a real dish, the fat seems like it can inadvertently be halved.

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