Ground beef has nice protein, but damn it goes with a good bit of fat. I brown the crap out of it in a skillet, then drain/squeeze/rinse it of as much fat as I can.

How much fat do you think I get rid off this way? The package says it has 23g per 4 oz.

Or maybe an even better question, how could I figure out how much I get rid of? (I do have a food scale, but I don't know how much fat weighs)

Ground beef has nice protein, but damn it goes with a good bit of fat. I brown the crap out of it in a skillet, then drain/squeeze/rinse it of as much fat as I can.

How much fat do you think I get rid off this way? The package says it has 23g per 4 oz.

Or maybe an even better question, how could I figure out how much I get rid of? (I do have a food scale, but I don't know how much fat weighs)
Try this link. (http://www.calorieking.com/foods/search.php?keywords=ground+beef&showresults=yes)
You could buy the leanest cuts of ground beef. My wife buys 95% lean ground round and the calories are about 1/2 of regular ground beef.:claphigh:
Also see here. (http://www.cookinglight.com/cooking/hl/nutrition/article/0,13803,656958,00.html#3)

Drain it is good but definitely start buying leaner beef. 95% or better.

Or by buffalo which is quite lean.

I'm sure you know by now you need some fats in your diet. The simplest solution is to purchase leaner ground beef. I usually have to buzz the butcher, but I have them make me a dozen or so 4-oz. 93%+ lean beef patties. They have about eight grams of fat per serving. Not bad at all for you - as long as it's factored into your daily nutrition. I grill one 93% patty just about every night when cutting. Put a little Emeril's Essence (http://www.amazon.com/gp/product/B00060QVNO/qid=1146656575/sr=8-1/ref=sr_1_1/104-5877972-4845547?%5Fencoding=UTF8&v=glance&n=3370831) and some pepper on it while it's grilling and it tastes great. Another option is ground turkey. I think that's as high as 98% lean.

-R

When I really want as much of the fat out as possible, I brown in the microwave.

I've got a small plastic collander that I put in a glass pyrex mixing bowl (it just hangs on the lip). You run the microwave for about a minute at the time (maybe longer the first cycle or so), stirring at the intervals to make it brown evenly (it browns from the outside in. As it browns, all of the grease drains out the bottom of the collander.

I think Pampered Chef makes a thing do do something similar to, but you pour off the grease through holes in the lid instead of having it constantly drain off.

The biggest problem with this method is it ends up a bit drier than in the skillet (but, that's mostly grease). If you're doing something like chili, you'll never notice.

I generally buy the 97% lean Laura's Beef. It costs a lot more, though.

If you drain and rinse crumbles of 73% lean ground beef (it sounds like that's what you have), you can reduce the fat to 6 grams in a three ounce serving, (compared to 18 grams for pan broiling it as patties) according to this link (http://www.beeftips.com/pdf/Reducing%20Fat%20in%20Cooked%20Ground%20Beef.pdf). That would make it about equivalent to 95% lean ground beef. I don't think draining and rinsing 95% lean ground beef would result in the same reduction.

Man, you guys really are chock full of good info. Danke! I'm really amazed (according to guava's link) how much fat you can actually get rid of, that's awesome.

As a side note from someone who worked for some time in a butcher's, I can tell you one little insider's secret... When you shop for ground beef, the deeper red the meat, the leaner it will be. Many times the label percentages are not entirely accurate. :tu:

If you drain and rinse crumbles of 73% lean ground beef (it sounds like that's what you have), you can reduce the fat to 6 grams in a three ounce serving, (compared to 18 grams for pan broiling it as patties) according to this link (http://www.beeftips.com/pdf/Reducing%20Fat%20in%20Cooked%20Ground%20Beef.pdf). That would make it about equivalent to 95% lean ground beef. I don't think draining and rinsing 95% lean ground beef would result in the same reduction.

That's what I do :tucool: Works well. drained and rinsed comes out looking more whiteish. Doesn't alter the taste at all to me. Doing that gives you a substantial cost savings at the supermarket. A little effort goes a long way towards your health and the health of your wallet.

If you drain and rinse crumbles of 73% lean ground beef (it sounds like that's what you have), you can reduce the fat to 6 grams in a three ounce serving, (compared to 18 grams for pan broiling it as patties) according to this link (http://www.beeftips.com/pdf/Reducing%20Fat%20in%20Cooked%20Ground%20Beef.pdf). That would make it about equivalent to 95% lean ground beef. I don't think draining and rinsing 95% lean ground beef would result in the same reduction.

Great link guava. :)

Now i can continue eating my much loved chili without getting extra lean once every few weeks. Now i will be getting it every week! :D

Personally, if I want a burger Ill buy a cube steak at walmart and brown it with salt and pepper. A really lean cut of meat and damn does it taste good.

Our local Wal*Mart carries 97/3 beef which I'll use in any ground beef recipe. However, when I eat a burger I'll stick w/getting my butcher to grind up sirloin or do it myself in the food processor.

Gfly1

I always mix my ground beef with TVP (http://www.truestarhealth.com/Notes/1972005.html) when I make burgers. Good source of protein and fibre, moderate source of carbs, very low in fat.

There is a company that has introduced a beef and soy burger in the frozen section of the grocery, but they charge $6 for four four-ounce patties. Mine cost less than $2 for a pound. See the recipe here (http://forums.johnstonefitness.com/showthread.php?t=17154).

Ew! Soy protein! (http://www.t-nation.com/findArticle.do?article=302poison2) No way, jose (http://www.t-nation.com/readTopic.do?id=459861).

I always mix my ground beef with TVP (http://www.truestarhealth.com/Notes/1972005.html) when I make burgers. Good source of protein and fibre, moderate source of carbs, very low in fat.

There is a company that has introduced a beef and soy burger in the frozen section of the grocery, but they charge $6 for four four-ounce patties. Mine cost less than $2 for a pound. See the recipe here (http://forums.johnstonefitness.com/showthread.php?t=17154).