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
No, there will still be more fat in the 85% meat, because not all of it cooks off. There is still some fat that is retained in the meat, the same way a steak still has chunks of fat on the edge of it even though you’re dripping grease from the cooking fat.
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