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Another reason NOT to throw out grass fed fat drippings: protein lost to fat!

Created April 30, 2012 at 1:16 AM

Take a look at the nutritional label for 1 pound of grass fed ground beef (before cooking and after): http://s18.postimage.org/6pblj5oft/weg_ground_beef_labe2l.png

After cooking the 1 pound of 93% lean ground, it weighed 12oz (actually, 11.6oz, but close enough).

So, it's 4 servings uncooked, and 4 servings cooked.

Key point: 8 grams of my expensive protein were lost to the fat! That's 8% protein lost to the drippings. Actually, based on my actual measurement, it was 11% !!

Take a look at my excel spreadsheet: http://s18.postimage.org/srb2konp5/excel_lost_protein_when_cooked_as_12.png

Just geeking out and wanted to share, Mike

(3924)

on April 30, 2012
at 01:45 AM

Those numbers for fat look really off . . . How can both cooked and uncooked have 70 calories from fat, especially when one has 8g fat and the other has 7g? Strange.

(837)

on April 30, 2012
at 01:35 AM

I wonder if the protein is lost in the blood and other 'serum' like juices that run out of the meat - I expect that some of that is like gelatin.

(32564)

on April 30, 2012
at 01:17 AM

Cool. However, you'll need to turn this into a question, or it will be closed, Mike. Read the FAQs for more info.

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(250)

on October 22, 2012
at 06:58 PM

I think the fat/protein numbers aren't being changed at all here. Nutritional labels are allowed to round things like calorie counts.

You can check it too, albeit using rounded values as well: For raw: 8g fat * 9 + 24g pro * 4 = 168 cals w/ 72 from fat. For cooked: 7g fat * 9 + 22g pro * 4 = 151 cals, 63 from fat.

And if you look at the ratio of protein/fat, it is 3.0 for raw and it is 3.14 for cooked... implying that there is more protein in the cooked.

In the end I don't think there is a significant difference.

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(1213)

on October 22, 2012
at 06:55 PM

I always filter and save my grassfed pan drippings. Perfect for cooking veg, eggs, or tubers/potatoes. If I'm lazy, the pan juices/fat gets poured entirely back onto the meat and I remind my husband to lick his plate.

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(178)

on October 08, 2012
at 04:31 PM

render the fat again and keep it in the fridge! or mix it with pounded jerky for pemmican! OOH or send it to me, I'll eat it.