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Ground Beef Fat Percentage

Answered on March 18, 2014
Created March 16, 2014 at 7:50 PM

What percent fat to buy on grass-fed ground beef?

F291857fa12a0291688ea994343156dc

(720)

on March 18, 2014
at 06:36 PM

@raydawg

that's because fat is bad! :)

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on March 18, 2014
at 02:47 PM

if the fat separates from the chili you either (1) Don't cook it long enough OR (2) Are not reheating it right. You have to bring the chili to a simmer, and then give it time to slowly get back to 160 degrees before you serve it.

96440612cf0fcf366bf5ad8f776fca84

(19357)

on March 18, 2014
at 09:29 AM

It's funny how advertising screws it all up - they sell it as "85% lean" instead of 15% fat... lol.

3e0e57c7428e1fa0b2fcada9fc1659b0

on March 17, 2014
at 10:58 AM

The fat contains the bulk of the nutrients, and it is much more satisfying than the lean portion. 80/20 is a fatty cut. It has higher omega 3, more antioxidents, and lots of otherwise hard to get fat soluable nutrients.

Af679502f1e31c0c59c79bd08f324b35

(559)

on March 17, 2014
at 06:31 AM

I completely agree... I stick to 80/20 and 85/15. Not sure why people still advocate excessive fat?

Medium avatar

(238)

on March 17, 2014
at 04:05 AM

Why? Beyond the fat holding the toxin in conventional I don't see the point of loading up on grass fed beef fat unless you have some need to eat lots of fat.

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9 Answers

0
F291857fa12a0291688ea994343156dc

(720)

on March 18, 2014
at 06:45 PM

When buying GF ground beef (I usually buy other cuts) and I have a choice of "lean" percentage, I divide the price per pound by the lean percent and then buy the "cheapest" one. I figure I'm buying the protein. This seems like a good value approach, unless I'm missing something?

0
C2450eb7fa11b37473599caf93b461ef

on March 17, 2014
at 10:44 PM

I have two options at Whole Foods: 85 lean, or 93 lean. I always choose the 85. In fact, on the off occasion when 85 isn't available, I get really really cranky.

0
Medium avatar

(1240)

on March 17, 2014
at 02:58 AM

It depends what I'm using it for. Most of the time, I want the 85% lean, because I want the CLA and other healthy fatty acids. If it's going into chili or some other soup and I don't plan to pre-brown it, I get the leaner variety, usually 90%. I do that simply because the fat that separates in chili and soups is off-putting to me.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on March 18, 2014
at 02:47 PM

if the fat separates from the chili you either (1) Don't cook it long enough OR (2) Are not reheating it right. You have to bring the chili to a simmer, and then give it time to slowly get back to 160 degrees before you serve it.

0
089dd41b18fbb95ebb5347cded708d98

(5650)

on March 17, 2014
at 02:04 AM

when i buy it from the farm, it's 80/20. i think the trader joe's ground beef i get is 85/15. honestly, i dont really pay attention too much haha

0
Medium avatar

(238)

on March 16, 2014
at 11:15 PM

My local provider does not add any fat to his beef, it just gets ground up as it is. I don't know the percentage, but they don't shrink much in the pan. Compared to regular supermarket beef which leaks out lots of water and fat in the pan.

0
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on March 16, 2014
at 11:12 PM

If I am paying the price of grass-fed (and I usually do), I do not buy "ground beef". I get a cut that I want (usually 2/3 chuck, 1/3 sirloin or 1/2 Tri-Tip, 1/2 Hanger) and I ask the butcher to grind it up.

Don't worry about the fat content, worry about the quality of the cut.

0
3e0e57c7428e1fa0b2fcada9fc1659b0

on March 16, 2014
at 10:38 PM

Rule of thumb: if grass-fed, get the fattiest cut. If conventional, get the leanest cut.

Medium avatar

(238)

on March 17, 2014
at 04:05 AM

Why? Beyond the fat holding the toxin in conventional I don't see the point of loading up on grass fed beef fat unless you have some need to eat lots of fat.

3e0e57c7428e1fa0b2fcada9fc1659b0

on March 17, 2014
at 10:58 AM

The fat contains the bulk of the nutrients, and it is much more satisfying than the lean portion. 80/20 is a fatty cut. It has higher omega 3, more antioxidents, and lots of otherwise hard to get fat soluable nutrients.

Af679502f1e31c0c59c79bd08f324b35

(559)

on March 17, 2014
at 06:31 AM

I completely agree... I stick to 80/20 and 85/15. Not sure why people still advocate excessive fat?

0
56c28e3654d4dd8a8abdb2c1f525202e

(1802)

on March 16, 2014
at 10:06 PM

whatever the cow provides...

0
2abc7edf08d56505e360c1912008a0f5

on March 16, 2014
at 08:23 PM

I usually buy extra lean or lean, depending what is available or on sale. 7% fat. Here is some good info:

http://livehealthy.chron.com/hamburger-meat-paleo-diet-1834.html

and...

http://www.mensfitness.com/nutrition/what-to-eat/the-leanest-and-fattiest-cuts-of-steak

96440612cf0fcf366bf5ad8f776fca84

(19357)

on March 18, 2014
at 09:29 AM

It's funny how advertising screws it all up - they sell it as "85% lean" instead of 15% fat... lol.

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