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
If you cook both of them to high heaven (well done and then some) they will have similar low fat content. But they will also be super dry and gross.
At normal cooking levels, the meat retains a lot of the fat that it contains. So the 85% will be fattier (and juicier) than the 93%.
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