How Much Does 73% Ground Beef Cook Down

Each week earlier we exercise our weekly shopping we get together our locals ads and check out the sales at the various supermarkets in the DFW area as our local Walmart will cost match ads from their competitors. Toll matching is one of the many strategies that my family uses to become the best bargain nosotros tin can thereby lowering our food upkeep without compromising on quality. One of the items we endeavor and proceed an amble supply of is footing beefiness. While nosotros have cut down our eating of blood-red meat, I employ regular ground beef (you know the cheap stuff) in many of my casseroles, tacos, spaghetti, soups, breakfast burritos, homemade Rice-A-Roni and Hamburger helper mixes and other recipes. I know, I know, the cheap stuff is full of fat and unhealthy right..... Well maybe not. What if I told you lot the cheap old regular ground beefiness could be as low fat as the more expensive lean ground beef. You lot'd retrieve I was crazy correct? Well read on my friends and prepare to be amazed!

When checking out the meat department of your local supermarket, the most common types of footing beef you volition discover are: Extra Lean (93/vii), Lean (90/10), Ground Chuck (eighty/xx), Regular Basis (73/27). All footing beef is labeled co-ordinate to it's fatty to meat ratio. The number on the left side of the hash mark is the percentage of meat in the production and the number of the left is the percent of fatty content. And so extra lean is 93% beef and 7% fat, whereas on the other terminate of the spectrum regular ground is 73% meat and 27% fatty. Depending on the supermarket, the actual description or labels on the ground beef package may exist different, just no matter the descriptor, the important role to remember is the fat to meat ratio of the product.

Evidently ground beef with a lower fat content is college priced. In our local Walmart extra lean (93/7) is really more than $1.x per pound higher than ground chuck (80/twenty), and $i.50 per pound college than regular footing (73/27). Many homemakers experience that they have to sacrifice their families wellness by purchasing basis beefiness with a college fatty content just because of the price. In addition, ground beef of college fat contents tin can be purchased in bulk (3 to 5lb chubs) for substantial toll savings, while the more lean ground beef is generally sold in only ane to 2.25lb packages.

Equally yous can see, purchasing regular footing beef (73/27) in a 5lb chub (tube) is really 46% cheaper than purchasing lean (93/27) ground beefiness. These of course are regular shop prices, if you comparison shop you may actually notice regular ground beef even cheaper. I know, I know, what about the unhealthy fatty content of cheap ground beefiness? Well, the good news is that regular basis beefiness (73/27) when cooked and prepared properly can be as about as healthy as the higher priced extra lean (93/seven) or lean (ninety/10) footing beef. I realize this virtually seems impossible, only you do non have to have my give-and-take for it. At that place is plenty of documented proof that validates this outlandish argument.

Iowa State Academy Study (1992)

According to a study conducted at Iowa Country University in 1992, ground beefiness of iii unlike fat levels (xc/10, 80/xx, 73/27) were prepared by browning the ground beefiness in a pan (pan frying). In the outset examination, iii 100 gram (3.5 ounce) samples of the footing beef were placed on paper towels afterward cooking and blotted for 30 seconds. In the second test, three 100 gram (3.v ounce) samples of the footing beef were placed on paper towels and so placed in a strainer, and rinsed with hot water (150°F), and allowed to bleed for five minutes. The results of their findings are listed in the following table.

Iowa Land University (1992)	Grams of Fatty
Production	ninety/10	80/20	73/27
Ground Beef, uncooked	10g	20g	27g
Ground Beef, pan fried	8g	11g	11g
Ground Beefiness, pan fried and rinsed	3g	4g	4g

The results of this particular study are quite center opening. According to Iowa State University'south inquiry, the cheaper regular ground beef (73/27) when cooked and rinsed had nearly the same identical fatty content every bit the more than expensive lean ground beefiness (90/10). While simply blotting the ground beef with paper towels did reduce the overall fat content, rinsing the cooked beef further reduced the difference in fatty content between the lean (90/10) and regular ground (73/25) beefiness from 3 grams to simply one gram.

The one major thing missing grade the Iowa Land University research is that they did not include a weight/yield ratio. A weight/yield ratio is only a pre and mail service melt weight of each ground beefiness sample. While nosotros know the precooked weight of the footing beef (100g) we practise not know the cooked weight. A weight/yield ratio is simply the precooked weight minus the post cooked weight. For example if the precooked weight of the ground beefiness is 100g, and the cooked weight is 73g so the yield of the cooked beef is 73% (73 divided by 100 = 0.73 or 73%). Fortunately for us the next study does include a weight/yield ratio.

Canadian Beef Information Centre (BIC) Report (1997)

In 1997, the Canadian government released similar research which is bachelor from the 'Beef Information Middle (BIC)' at www.beefinfo.org . While they allocate their ground beefiness similarly to U.S. standards, there are some minor differences. According to the BIC, lean basis beef is classified as any ground beef with a fatty content of less than 17%, medium ground beef is classified as whatever ground beef with a fat content of less than 23%, and regular footing beef is any ground beef with a fat content of less than xxx%.

Equally with the research performed at Iowa Country Academy, the Canadian researchers browned (pan fried) three 100 gram samples (3.5 ounces) of lean, medium and regular ground beefiness. Withal, in the Canadian research, only the regular ground beefiness was rinsed with hot water after existence cooked, as the focus of their enquiry was to show that regular ground beef when cooked and rinsed with hot water was really leaner than lean beef that was not rinsed later cooking.

BIC Report (1997)	Grams of Fat
Product	Lean	Medium	Regular
Footing Beefiness, uncooked	xiii.1g	16.1g	24.1g
Ground Beefiness, pan fried	9.5g	11.4g	15.1g
Basis Beef, pan fried and rinsed	n/a	n/a	nine.4g
Lean (maximum fat content 17%)
Medium (maximum fat content 23%)
Regular (maximum fatty content xxx%)

Looking at the nautical chart nosotros see the footing beef the BIC used in their research was comprised of lean (87/13), medium (84/sixteen), and regular (76/24). The results of Canadian research validate the findings of the Iowa State University enquiry conducted in 1992. As expected, the BIC concluded that the cheaper regular ground beef when browned and rinsed with hot water had an overall fat content less than that of lean ground beef that was not rinsed with hot water after cooking. Now, I am sure, that rinsing both the lean and medium grade of basis beef subsequently cooking would reduce the overall fat content of both as well, however as I mentioned earlier this was non the focus of the BIC study.

And so rinsing away the fat is great, but what about the overall yield of regular ground beef compared with that of the more expensive lean ground beef. Afterward all, if you only accept one-half the amount of beefiness remaining after cooking and rinsing and then when yous started compared to the lean or actress lean, your non really saving any money. Well I think you lot will be surprised and pleased with the yield of ground beef compared to that of lean.

BIC Written report (1997)	Weight/Yield ratio
Product	Lean	Medium	Regular
Ground Beef, uncooked wt	100g	100g	100g
Ground Beef, pan fried	66.5g	65.1g	58.7g
Ground Beef, pan fried and rinsed	n/a	n/a	62.3g
Lean (maximum fatty content 17%)
Medium (maximum fat content 23%)
Regular (maximum fatty content 30%)

As you tin can see, the yield of the less expensive regular ground beefiness afterwards cooking and being rinsed (62.3g) is just slightly less than that of the lean ground beef after cooking (66.5g). That is to say the lean ground beef later cooking lost 33.5% of information technology's precooked weight, whereas the regular ground lost 37.seven% of it'south precooked weight. The deviation in loss between the ii is but 4.2%. Yep, the lean ground beef had a higher yield by 4.2%, yet it costs 30 to 47% more than the regular basis beef depending on where your purchased your ground beefiness and whether or not you purchased it in bulk.

Low Carbohydrate Loftier Fat (LCHF)

Obviously if you are following a LCHF eating program, you are non worried well-nigh your fatty intake. In fact, the higher fat ground beef is actually a meliorate option for making hamburger patties or Salisbury Steak

Conclusion

So what does all this mean for united states? Well we can depict several conclusions from this research. First, purchasing cheaper ground beef to use in your recipes tin lead to significant cost savings. 2d, by post-obit a few simple steps, you tin can reduce the fact content of cheaper ground beef to approximately that of significantly more expensive lean basis beef. The lesser line is that if yous are on a budget like many of us are, you lot can salve significant money on your food bill past purchasing regular footing beef on auction and or in majority without sacrificing the health of your family unit.

References:

The Canadian Beef Middle, accessed 10/10/12

Buege, D. 1993. Reducing fat in basis beef. Wisconsin Meat Facts and Analysis. ME 93-i.

Love, J.A. and K.J. Prusa. 1992. Food composition and sensory attributes of cooked footing beefiness: Upshot of fat content, cooking method, and water rinsing. J Am Nutrition Assoc 92:1367-1371.

USDA National Nutrient Database : Tips for Reducing Fat in Cooked Basis Beef Crumbles by Rinsing

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