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Minced beef v minced lamb - for satiety & weight loss

Answered on August 19, 2014
Created June 14, 2012 at 12:00 PM

I love mince beef and mince lamb, just wondering which one has the most fat? also am i better to go for the cheaper fattier cut than the more expensive lean cut of mince? Thanks.

77fcbf8bece61c60e3ff430d4bb5de66

(383)

on June 17, 2012
at 10:03 AM

wow just have some minced lamb cooked in coconut oil, with a can of plum tomatoes and some basil, it tasted awesome and i am so full i can't believe it!

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2 Answers

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Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on June 14, 2012
at 12:06 PM

The amount of fat in each was just a decision made when it was butchered/processed. Any animal has enough fat to make high fat ground and of course you could trim all the fat and make a low fat ground. The package should be labeled 80/20 or 85/15 or 90/10, etc. The second number is the percent of fat. Take a look at this blog posting for a more detailed description:

http://www.archevore.com/panu-weblog/2011/4/5/wild-vs-grass-vs-grain-fed-ruminants.html

If it is not 100% grass fed and organic, then the cheaper fattier cut may not be the best option as much of the bad stuff in lower quality meat can get concentrated in the fat. Also, if it is grain fed, you won't be getting the CLA or nearly as much omega 3.

77fcbf8bece61c60e3ff430d4bb5de66

(383)

on June 17, 2012
at 10:03 AM

wow just have some minced lamb cooked in coconut oil, with a can of plum tomatoes and some basil, it tasted awesome and i am so full i can't believe it!

0
A7768b6c6be7f5d6acc76e5efa66464c

on June 17, 2012
at 02:38 PM

Most people here seem to say if the meat is grassfed, enjoy the fattier meat, and if conventional, choose lean and supplement fat from another source, like grassfed butter, coconut oil, etc. This seems sensible to me, though I'm not entirely persuaded that the omega 3/6 ratio in grassfed beef, while better than conventional, is truly good enough to be meaningful in the context of an overall good diet that limits omega 6 consumption.

In my personal experience, ground lamb is leaner than beef. However, most if the ground meat I cook is pastured/grassfed, and both the beef and lamb seem leaner than conventional meat--unfortunately so. I never know the fat percentages because it seems the locally sourced meat purveyors I turn to don't have to label the fat. I can just tell it's lean by how it cooks and tastes--particularly lamb, where the fat carries so much of that unique "lamb-y" flavor.

EDIT: As for satiety, I find them all equally sating, but find that lamb is more soothing to my stomach and digestive tract than beef. When I'm having intestinal troubles, I turn to probiotic foods and lamb and rice, and it nearly always calms things down. I remember lamb and rice were often used for pets with digestive troubles, and wonder if there's something about lamb that makes it especially digestible.

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