Let’s say I buy a lb of ground beef at the store which is advertised as 85% lean, 15% fat.
Then I buy another package advertising 93% lean, 7% fat.
When cooking each beef in a skillet, more fat/grease is obviously present in the 85% lean meat.
However, after cooking both thoroughly, I drain off the excess fat from each. Does this mean the two meats are nutritionally equivalent and that the differences in lean % are actually negligible?
In: Biology
In theory, if you slowly brown the meat, yes. You’ll slowly render down most of the fat and will end up with the same end-product with one having simply drained out more beef.
However, most recipes using 80/20 meat are for a very specific purpose. You start the beef on the skillet at a really high temperature and are searing fat into the protein, which gives that satisfying Unami of a really well-cooked burger patty.
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