When You Drain Beef Fat Dos It Actully Lower Fat

07-11-2007, 01:xiii AM

I know all well-nigh draining the fat from cooked ground beefiness.... Cook it, drain it, run it though some water, wash that fat off, etc. then throw it into some spaghetti sauce...

But I never see details on how much fatty is reduced.

1. How much fatty from the ground beefiness is reduced by draining? ie. if I have vi oz. beef with 26 grams of fat, exercise I lose l% of that fat, less? more?

ii. Would washing the cooked ground beef reduce poly peptide, fe or other nutrients also?

07-11-2007, 01:sixteen AM

oh gawd

if y'all wash that beef it's going to sense of taste so crappy

just relish your beef, please

PS san diego ... lol

07-eleven-2007, 01:22 AM

Take read of this -> Reducing Fatty in Cooked Ground Beefiness : Quantified
...
From the in a higher place...
http://world wide web.teachfree.com/uDocs/Reduc...und%20Beef.pdf

A study in the Journal of The American Dietetic Association* has good news for beef eaters. Diet researchers found that a simple rinsing process reduced the fat content of cooked ground beefiness crumbles by as much every bit l percent. And, blotting can be used to reduce the fat content of cooked burgers, meatballs and meatloaf. So whether you buy ground beefiness for sense of taste, convenience or price, you likewise can enjoy the health benefits of lower-fat ground beefiness with a few easy steps.

07-11-2007, 01:27 AM

Y'all wouldn't loose protein macros from draining, unless you see meat being washed abroad. The fat is a liquid, so it washes off to some degree - protein is a solid, so you would exist able to run across it going downwardly the sink. Every bit for other nutriendts, I'one thousand sure you might be loosing some vitamins/minerals associated due west/ beefiness, but I think virtually of it is held in the mankind, or protein ... so over again, if you lot aren't washing away the actual solid product, y'all should be okay.

07-11-2007, 01:29 AM

Originally Posted by sanpedro View Post

oh gawd

if y'all wash that beef it'southward going to gustatory modality and so crappy

only enjoy your beef, delight

PS san diego ... lol

PS - season your beef AFTER you lot rinse it ... cook it, drain it, toss it in a heated pan w/ some table salt/pepper/paprika/garlic pulverization ... whatever yous want it to taste like. You tin can still get it to taste decent.

07-eleven-2007, 01:forty AM

in10city, interesting link, I'll follow up on that.

Thanks guys for the responses. It was just one of those things bugging me since I try to limit my saturated fat intake. I often merely let the beef absurd and scrape off the fatty too.

Then season it later (as suggested by Wiseguy158) and throw it in sauce or with egg whites, refried beans and green chiles.

07-eleven-2007, 02:25 AM

I did some more research and constitute some really interesting stuff....

one. Reducing Fat in Ground Meat Cooking
http://www.oznet.k-state.edu/humannu...imely/GMCK.HTM

Industry studies on ground beef, lamb and pork have shown that with the brown-and-bleed procedure, ground meats with college initial fat levels lose more than fat and cholesterol than lower fatty ground meats. Even and then, full fatty content and total calories from the cooked meat remained college for meat samples with college initial fatty levels.

Some iron and water-soluble vitamins, for which cerise meat is an important dietary source, were lost in the brown-and-bleed process. Mineral retentivity varied from 84% to 96% among different minerals. H2o-soluble vitamins were retained over a range of 66% to 78% among thiamin, niacin and cobalamin.

Rinsing browned basis beef with warm water (650 C to 700 C) further reduced fat content, but the beef season was considerably reduced past the rinsing. Utilise of hot water likewise reduced ash content.

ii. Method to produce a cooked, low fat ground meat product
United states Patent 5,576,047
http://patft.uspto.gov/netacgi/nph-P...047&RS=5576047

It is well known that the cooking of raw basis meat produces a mixture of solid "mesomorphic" cooked basis meat and a liquid stage consisting of liquified fat and water based broth formed during the denaturization (cooking) of the meat proteins.

Surprisingly, information technology has been discovered (meet Example 2 below) that, afterward separation of the liquid stage, the cooked ground meat is not just depression in fat content, just too only contains just about 8 grams of fat for every 100 grams of raw meat cooked, irrespective of the initial fat content of the raw footing meat.

Thus, according to the nowadays invention, low fat (10 to 12% by weight fatty) cooked ground meat can exist produced from almost any percent fat raw meat, and in particular, from cheap loftier fat (.nigh.25% weight) raw meat--provided, of course, that the rendered liquid stage tin be separated from the cooked meat.

07-11-2007, 02:49 AM

Damn thats interesting.

And if y'all were to utilise the better lean cuts of meat is 8g/100g (8%) better than that once more?

07-xi-2007, 03:10 AM

Notwithstanding, IMO the most important unmarried factor controlling the fatty in ur ground meat is the original fat content at the point of sale. This is controllable in the grooming of the basis meat & the info is typically on the label.

I prefer to buy 93/7 or 95/5 to start with instead of getting a fattier mix & trying two practise "damage control" afterward.

07-eleven-2007, 03:37 AM

Originally Posted past Dominikm View Post

Damn thats interesting.

And if yous were to use the better lean cuts of meat is 8g/100g (8%) amend than that again?

The leaner it is, the less yous will exist able to reduce the fat content. However, you will still lessen it to an extent.

07-11-2007, 03:43 AM

Wow

the fat content in beef is what gives the meat information technology'southward flavor and also the fats raise testosterone.
If y'all start with a meat that is more lean to begin with , the fats tin assistance build muscle.

Consume ground beefiness in moderation and shouldn't have a need to drain information technology at all.

fourscore% of saturated fats are burned off as energy anyway

07-11-2007, 04:05 AM

Originally Posted past sanpedro View Post

oh gawd

if you wash that beef it'southward going to taste so crappy

just savor your beef, please

PS san diego ... lol

You tin can certainly overdo the fat reduction/cooking/draining/rinsing and I would not employ this method for making burgers for instance - but go lean beef.

However, you tin can also add back some fat - like olive oil and add spices and it'due south not so bad. In that case at to the lowest degree the fat source is healthier, IMO more tasty and y'all have more control over the amount of fatty.

I retrieve this works well for stuff like chilli, especially when starting with lxxx% lean beef which I personally think tastes better with less fatty. Only definitely for some things, I just buy the more expensive leaner basis beef.

07-eleven-2007, 05:28 AM

i but launder it in hot water and pat dry out

07-xi-2007, 07:xiv AM

the Best style to reduce fat in ground beef is to get-go at the source.

If you start with 93% lean or better, so you get more meat per pound...then the toll departure is almost negligible because that when y'all drain, there is MUCH less fatty overall.

Don't bother rinsing the meat...the gain is and then minimal.

07-11-2007, 07:59 AM

Originally Posted by superfreakiest View Post

If you're rising your beef with water at 700 degrees Celcius, brand sure yous stand very far away, every bit information technology will exist under enormous pressure.

07-eleven-2007, 08:27 AM

MY underground is to not only rinse it, but wash information technology with detergent and h2o equally well. Removes ALL the fatty.

I tin can't believe you guys didn't think this up yourselves.

07-11-2007, 08:27 AM

Originally Posted by siamesedream View Post

MY undercover is to non only rinse information technology, but wash it with detergent and water as well. Removes ALL the fat.

I tin't believe y'all guys didn't recall this upward yourselves.

You're going to kill someone on here some twenty-four hour period.

07-11-2007, 08:35 AM

^^lmao.....

just eat it man purchase extra lean or lean.....and u shouldnt have a problem

07-xi-2007, 09:54 AM

Originally Posted by Lotto20 View Post

^^lmao.....

just eat information technology man buy actress lean or lean.....and u shouldnt have a problem

LOL....Subsequently rincing the beef, become a towel and wring out the extra fat, then open up the trash and throw information technology in. Now were sure intake of fat is low. This too contributes to eating disorders.

The american phobia of fat continues....a 5 star thread.

07-11-2007, 09:58 AM

wouldn't a george foreman accomplish that better? maybe taste like ass though.

07-xi-2007, 10:36 AM

I always drain my beef, only I don't like to rinse information technology. For me personally, likewise much flavor is lost to arrive worth it. I become well-nigh of it past draining information technology, and then I don't worry about it. I just did this cooking dinner a few hours ago and the compromise is worth information technology IMO.

07-11-2007, 11:56 AM

Originally Posted by pickitup View Post

the Best way to reduce fatty in ground beef is to beginning at the source.

If you first with 93% lean or improve, so you get more meat per pound...so the price deviation is almost negligible because that when you bleed, at that place is MUCH less fatty overall.

Don't carp rinsing the meat...the gain is and then minimal.

This guy is right. I actually think the price departure is negligible in the end, and it's much easier to start low-fatty then meticulously drain away the liquid fat from higher-fat beefiness.

07-11-2007, 12:02 PM

Originally Posted by superfreakiest View Post

wait...that says that regardless of original fat content, y'all tin melt a meat downwards to nearly the same leaness as, say, 93/seven lean meat?

What is the difference between draining and cooking it and separating the fatty? Any?

07-11-2007, 12:04 PM

Originally Posted by pickitup View Post

the Best way to reduce fat in ground beef is to start at the source.

If you offset with 93% lean or ameliorate, then you get more meat per pound...so the price difference is near negligible considering that when you drain, at that place is MUCH less fat overall.

Don't carp rinsing the meat...the gain is so minimal.

Yes, just by buying 93/7 meat, y'all're paying around $1.50 a pound more than than getting say 80/20 or so. However, you lot still get most the same poly peptide content.

07-11-2007, 01:10 PM

Originally Posted by Richie_Awesome View Post

Aye, but past buying 93/7 meat, you're paying around $ane.l a pound more than than getting say 80/20 or and so. Yet, you even so get near the same protein content.

That was the signal I tried to make. You spend up to $1.50 more than on the lean beef...merely y'all go along more than final production...for me, it is a wash...for a penny pincher...you lot may actually relieve $.42 by getting the 80% beefiness, draining information technology, so washing information technology...

I get the 93% lean stuff unless the 80% stuff is on some kind of super sale.

07-eleven-2007, 01:25 PM

Not certain if this link has been posted, just I read it about a twelvemonth ago.

http://www.beefnutrition.org/uDocs/R...und%20Beef.pdf

Basically it says that no matter what fatty content ground beefiness that you buy, y'all can get to the aforementioned final amount of fat in the end with blotting/draining, and rinsing. Personally I tried this with 80/20 basis beef. They say to flavor afterwards you do the rinsing, for obvious reasons. I wouldn't recommend rinsing for the reason many take already stated; you wash away all of the flavor.

Everyone knows that the higher the concentration of fatty, the meliorate it tastes. Personally I would only stick with lean ground beefiness. If I'g stuck and can only get the 80/20, I would just absorb/rinse...it isn't like I eat it every day.

07-eleven-2007, 01:25 PM

I will argue with anyone that h2o can become past 212 degrees F much less 700 degrees C

Originally Posted by kombatnt View Post

If you're rise your beef with water at 700 degrees Celcius, brand sure yous stand very far abroad, as information technology will be under enormous pressure level.

07-11-2007, 01:27 PM

And so, does cooking it and letting the fatty turn into liquid and separating it from the meat the same?

07-11-2007, 02:48 PM

Originally Posted by gjohnson5 View Post

I will argue with anyone that water can become past 212 degrees F much less 700 degrees C

That'due south why he said 'enormous pressure level'. Under enough pressure level you lot can get water to high temps. What pressure it would have to keep h2o a liquid at 700C, I don't know - peradventure that is not possible?

Either you are incorrect, or you have done some calculations that says that the pressure needed is incommunicable to achieve...

I suspect the quondam, because yous can certainly oestrus water beyond 212F!

07-11-2007, 03:07 PM

Originally Posted past Jules Verne View Post

That's why he said 'enormous force per unit area'. Under enough pressure you can become h2o to high temps. What pressure it would take to keep water a liquid at 700C, I don't know - perchance that is non possible?

Either y'all are incorrect, or you have done some calculations that says that the pressure needed is impossible to achieve...

I doubtable the former, because you can certainly rut water across 212F!

Water turns to vapor, or steam at 100C (212F). I incertitude information technology could always maintain H2O backdrop by that. Boiling point on height of mount everest is 69C. Couldn't imagine how far below sea level you lot'd have to be to reach 600C.

When You Drain Beef Fat Dos It Actully Lower Fat

Thread: Draining Cooked Ground Beef Reduces Fatty???

Draining Cooked Ground Beef Reduces Fat???

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