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Fat content of drained and rinsed 93% beef

Gunsmith

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If you were to brown up your 93% ground beef then drain it and rinse it how much fat could you be removing?
I ask as a friend of wants to use more beef in his diet but wants it as lean as possible as grass fed is not an option for him so he wants to limit his fatsmto that which he adds.
I was guessing that you should be able to get at least another 4-5% out of it by cooking it and rinsing off the fat that cooks out
 

SL1CED

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In on this discussion. Majority of my food these days are red meat, so i take about 20oz and soak it in water the night before. The following morning, I drain it.

Am I doing it right?
 

Gunsmith

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In on this discussion. Majority of my food these days are red meat, so i take about 20oz and soak it in water the night before. The following morning, I drain it.

Am I doing it right?
Well , im not sure how much fat will leach out from soaking it in water , i know we do that with fresh killed dear to remove most of the blood.

What i was refering to was cooking down the meat in a skillet so that the fat cooks out of it , then rinse the excess fat off of the cooked meat..

I know that 4 ounces of cooked meat will yield more protein than 4 ounces of raw meat due to the fat and water cooking out of it so weight wise it is lighter thus more "condensed"
 
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You will be rinsing off 13.728% fat. No but honestly how are you expecting to get an answer to this, when every piece of meat is different, proportions of fat:meat are different, the methods of rinsing for each person is different, etc etc. Just try to take off as much as possible, and you'll be fine.

Honestly, it's like some people think there is a miracle answer to everything in this world. :rolleyes:
 

LILTOM9090

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i cook 12 pounds of 93% red meat a week and i do the same thing and rinse it out cant get eevrything tho also lmao dont drain it in your sink as it will clog it right up lol still dealing with it cant even wash dishes
 

DLStryker

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I don't know how much fat you will take away, but I read an article about a year ago that compared 80% to 93%, cooked and washed and the article said both had the same final fat content. Don't know of the validity, but the article was discussing the effectiveness of washing ground beef after cooked. Wish I could remember exactly where I read that at.

DLStryker
 

Muler

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I use 96% but still rinse when draining. To help make sure you use the hottest water available to rinse with. Rinsing with cold water is not very effective. Sorry for stating the obvious, but just trying to help out.

-Muler
 

Cactus kid

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Nutrient Data

This has the answer halfway down the page. It says that lean and extra Lean Values do not benigit from draining and rinsing
 

Thebigone

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^^^ Thats weird b/c even with my %4 ground beef I can see the fat after its cooked. A good 3-4tbsp worth that i drain and then rinse.
 

jay_dub

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DoggCrapp posted an article about this at intensemuscle awhile back I believe. All I remember is that its was very BENEFICIAL to rinse it and took it up to somewhere close to 98% I thought??

Ever since reading it I've always rinsed my ground beef and ground turkey.

To whoever says that its not going to benefit at all, well thats just silly. Just notice the taste difference! Fattier tastes better, after rinsing it has waaayy less flavor.
 

SL1CED

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I just add mustard, or I have it in my eggs so flavoring really is not my concern. Quality is in this case.

I guess I've been doing it right then?
 

MightyJohn

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I've always done it under hot water & rinse it down the drain 3lbs at a time
 

yakimaman

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what about Lamb Buffalo??

If you really want lean, go with lamb, or even better, buffalo...

Not that I have seen buffalo meat in the supermarket, but someone must carry it..

If I really want protiens without fat, I eat beans..
 

TheOtherOne55

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If you really want lean, go with lamb, or even better, buffalo...

Not that I have seen buffalo meat in the supermarket, but someone must carry it..

If I really want protiens without fat, I eat beans..
there are MUCH better options of lean protein than lamb. buffalo (which actually IS sold in most supermarkets but usually prepackaged and distributed by other companies, not the actual market butcher) is good. buffalo is lean and alot of the times grass fed. chicken, lean cuts of beef, fish, buffalo are much better choices. IMO i'd probably eat a fattier cut of beef than touch any cut of lamb
 

Joythiprory

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If you really want lean, go with lamb, or even better, buffalo...

Not that I have seen buffalo meat in the supermarket, but someone must carry it..

If I really want protiens without fat, I eat beans..
We have buffalo in our supermarkets.. about 8-10 bucks a pound!

Anyhow, I like using 93/7 turkey and after it's cooked in the skillet I drain, then re-add water to the skillet and put it back on the stove top and let the water get just shy of boiling. After you pour the water out the second time you will find you poured almost just as much fat out as you did the first time draining it.
 

socialdfan

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Just cook and drain the fat. There is a fair amount there so to say it has no benefit is BS. I too read Dantes article and have been doing this since then. Makes sense.
 

Gunsmith

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i personaly dont worry about rinsing my beef as its from grass fed free range cow either that or deer meat so the fat that is their is good fats.

i had asked the question for a friend that gets his meat from the supermarket and was looking to get as much fat out as possible
 

TheOtherOne55

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i personaly dont worry about rinsing my beef as its from grass fed free range cow either that or deer meat so the fat that is their is good fats.

i had asked the question for a friend that gets his meat from the supermarket and was looking to get as much fat out as possible
x2

If i buy grass fed then i dont drain, if its regular ground beef then always drained. i have never tried deer meat and have wondered where to get it. where do you get yours gunsmith?
 

jay_dub

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So I had some time to look some info up.

I found this article, which is a study done coincidentally from the university I graduated from :headbang:

Here it is http://www.foodsafety.wisc.edu/assets/pdf_Files/Reducing Fat in Ground Beef.pdf

Basically, you can get by with buying 70-80% and only getting 1 more gram of fat compared to 90% when you rinse it!

Rinsing yields you 3-4 grams of fat (depending) per 100 grams. I weighed up 100 grams today and it was close to 4 oz. Not bad at all! 9 grams of fat with a 12 oz. portion? Shit, I'll take it.
 

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