Flavor Tripping: A Food Journey Without Leaving Home. It helps,because much of the grease drains off of the meat.Use ground chuck,which is much leaner than regular ground beef.The George Foreman type grills work well for quickly cooking the meat,while draining a large portion of the fats/grease. All Rights Reserved. :). If you drained all the fat, then I would use the lean option, it wont be exact, but it will be a better estimate. * Still our recommended grade—just as tasty but with much less fat.

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I bought the cheaper 73% but since I drained off all fat, should I use the extra lean category? 85/15Raw (4 ounces): 16.8g total fat, 6.9g sat fatGrilled (2.7 ounces): 12.4g total fat, 5.1g sat fatShrinkage: 33% weight loss (wow! Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Try it-you'll be surprised at how quick and easy it is! Sustainability: Can Eating Beef Be Sustainable? What makes fat “good” or “bad?” Where can we find these fats? Confused about fats?

Then drain it and you have finely ground beef suitable for use in any recipe and the fat has all been drained off. Sign up for our new weekly newsletter, ThePrep, for inspiration and support for all your meal plan struggles.

I was shocked at the number of calories per serving, so it made me wonder if the recipe calculator just adds all the fat that comes in raw 73% burger. There’s plenty more where that came from. Can dig up the references if you wish. I hadn't ever given it much thought until I saw this post. Found a University of Minnesota study, and then a few scientific experients to verify it even more. Magazines & More. Interesting to read the replies and see that all these years I haven't been wasting my time. 80/20 fattiest grindRaw (4 ounces): 21.2g total fat, 9g sat fatGrilled (2.6 ounces): 14.2g total fat, 6.1g sat fatShrinkage: 34% weight loss, 33% fat loss. I've been draining and rinsing my burger since I took Home Ec back in the 80's lol. If you cook a pound of 80 % lean ground beef and drain the grease, does that mean you basically have the expensive 90% lean ground beef without the added cost?

Finally, be sure to cook beef to an internal temperature of 160F and until the juices run clear,” she said. Draining the grease would change that to 260cals, 20g fat, 20g protein. That’s what a Best Food Facts reader asked, so we reached out to Dr. Julie Garden-Robinson, PhD, RD, from North Dakota State University to answer their question. The short answer is, “Yes!” There are others factors to keep in mind, as well. this link is to an external site that may or may not meet accessibility guidelines. This grade indeed lost the most fat, but the resulting burger was still left with almost double the fat of the leanest grind. This is a trick I learned years ago-and I am a professional cook lol by the way! “Cooking and draining ground beef significantly reduces fat and calorie content,” Dr. Garden-Robinson said. To find out, we sent samples, raw and grilled, to the lab for analysis. And running some water over the beef in a colunder or something would drop it to 215 cals, 15g fat 20g protein. I've actually done a bit of research into this myself becuase it was a big issue to me.

By pan-broiling 80% lean ground beef crumbles and blotting them with a clean paper towel, your final product will be close to the calorie and fat content of 90% lean pan-broiled crumbles. And if so, does a fattier grind of beef—say, the usually cheaper 80/20—end up close to the 90/10 grind that we usually recommend? All grinds had slightly less fat than labeled; our 90/10 was actually 93/7. Can you make ground beef healthier by draining the fat? The answer there was "sort of." But we wondered: Do fattier cuts lose a higher percentage of their fat over heat, since fat melts and combusts easily? Pan-broiling refers to cooking in a skillet without the addition of fat. Sodium not listed with calories, fat, proteing, et. The fat content in an 80% lean patty decreases from 22.6 grams of fat to 15 grams after cooking, according to data compiled by USDA’s Nutrient Database and Iowa State University research published in the Journal of the American Dietetic Association. Cooking Light is part of the Allrecipes Food Group. Fat is higher in calories than protein, so a 4-ounce raw 80/20 beef patty has 285 calories, versus a 90/10 patty, which has 200 calories.

Get full nutrition info for every recipe and track with one click! When I used the recipe calculator, there was no category for "drained" burger, just lean or extra lean. “Regardless of the type of ground beef, defrost it in the refrigerator and clean all work surfaces and utensils that come in contact with meat – either raw or cooked. Photo: Francesco Tonelli/Philippa Brathwaite. I just entered my own recipe for Gooey Mexican Casserole which is Atkins style Low Carb. Cooking Light may receive compensation for some links to products and services on this website. And the 90/10 has 12.9 fewer grams of total fat. I often drain it on paper towels if it seems to be very fatty... one of my friends actually rinses cooked ground meat.. not sure that is a great solution, but she insists it doesn't change the flavor????? Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously.

Pan-broiling refers to cooking in a skillet without the addition of fat. Cooking Light. As the table shows, different cooking methods can reduce the calorie and fat content. See answers below. Source: U.S. Department of Agriculture’s Nutrient Database and Iowa State University’s research published in the Journal of the American Dietetic Association. From the grilled samples, we wanted to know: How much gets lost over a fire? Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less).

“Be sure to remember that fat usually carries the flavor in meat, so you will see decreases in flavor along with decreases in fat,” Dr. Garden-Robinson said. Share options. The calories can be cut even further by pan-broiling, blotting with a paper towel, then placing in a strainer and rinsing the cooked meat with hot water. On average, 4 ounces of lean raw ground beef becomes 3 ounces (about 85 grams) of cooked meat,” Dr. Garden-Robinson said. For your example of 73% burger, it originally has 360 calories with 30g fat and 20g protein in 4 ounces raw. © Copyright 2020 Meredith Corporation. Offers may be subject to change without notice. Safe food handling is important throughout the process. Access hundreds of thousands of recipes that are healthy and easy to make. Photo: Francesco Tonelli/Philippa Brathwaite. Our teacher told us it was a good way to remove extra fat and calories. Fat is higher in calories than protein, so a 4-ounce raw 80/20 beef patty has 285 calories, versus a 90/10 patty, which has 200 calories. Less shrinkage, too.What the Ratios Mean: The ratio is percentage by weight. By pan-broiling 80% lean ground beef crumbles and blotting them with a clean paper towel, your final product will be close to the calorie and fat content of 90% lean pan-broiled crumbles. Follow safe food handling, “4815” by Bob Peters is licensed under CC BY 2.0.

And the 90/10 has 12.9 fewer grams of total fat. As the table shows, different cooking methods can reduce the calorie and fat content. Then bring it to a boil-once it boils it's done! How to repair error made in shared recipe. Draining grease from hamburger reduces the fat and calorie content. “During cooking, both moisture and fat content decrease within the meat. From the raw samples, we wanted to know if the fat-ratio labels were even accurate.

I often use this to make taco meat or hot dog chili. ), 26% fat loss, 90/10 leanest grindRaw (4 ounces): 8.3g total fat, 3.5g sat fatGrilled (3.1 ounces): 7.5g total fat, 3.2g sat fatShrinkage: 22% weight loss, 10% fat loss. You all might laugh but when I make ground beef I put it in a pan,cover that with hot water and squish it up between my fingers. Every cook knows about grill shrinkage—the tendency of burgers to lose juice and fat as they approach perfection.

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