1

votes

what % fat is your hamburger meat?

Answered on August 19, 2014
Created May 15, 2011 at 10:41 PM

I stick w 80/20 but and considering upping the fat. Will the taste suffer?

D5cde8031564f905260ce9aa7a1f5e2c

(1170)

on May 16, 2011
at 04:38 PM

If it's good meat, 90/10 is great. I sometimes get a grass-fed ground that's about 90/10, if not leaner, and it's incredible. I'm no stranger to fat, but nothing wrong with some extremely "beefy" beef, too.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 16, 2011
at 12:51 PM

Yup, I get this too.

60199d3a580a4e17969059609e48e678

(883)

on May 16, 2011
at 03:47 AM

agreed. my hubby use to use 93% lean and got freaked when I got the 85/15. he prefers my way now hahaha

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on May 16, 2011
at 01:29 AM

Same here. I always order it when they have it on sale.

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10 Answers

4
C1c86f42410cd4788bd9c5cf801dcd8f

(2246)

on May 15, 2011
at 10:43 PM

Fat = Delicious

More fat, more Delicious.

1
9a5e2da94ad63ea3186dfa494e16a8d1

on May 16, 2011
at 04:01 PM

Any more than 20% and I find that the fat just gets lost during cooking. Though I sometimes buy 80/20 since it is a lot cheaper, even accounting for the loss, and just make the hamburgers or whatever a little bigger to compensate for "shrinkage".

I like ground beef to have some "chew" to it so 85/15 is usually perfect.

I have not found any 90/10 beef that didn't have that taste like I'm biting through plastic. I have tried frying it in lard but it is just too dry/mealy.

If all I can find is 90/10, I will buy ground pork or get some pork sausage such as bratwurst and take it out of the casing and mix it in to raise the fat content and give it better flavor.

Somehow, mixing meats in ground meat gives it a much more interesting flavor/texture. My local market sells "meatloaf mix" which is equal portions of beef, veal, and pork, and it is really good. I have also made burgers with a mix of ground beef and lamb which are really good.

1
3aea514b680d01bfd7573d74517946a7

(11996)

on May 16, 2011
at 04:28 AM

I used to get the 72/28 hamburger, until I realized that all that fat was just dripping away. If you fry it, you'll get about an inch and a half of grease in the pan. Now, I love fat -- luuuurv it -- but even I can't scarf all that down. So, for me, it turns out that 80/20 is perfect. That way everything goes in my belly, no waste.

Also, on the grill, the 72/28 sent flames shooting into the air. True story.

1
91219405abedbfd400ce00dea242a00f

(1044)

on May 15, 2011
at 11:09 PM

85/15, which is delicious.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 16, 2011
at 12:51 PM

Yup, I get this too.

60199d3a580a4e17969059609e48e678

(883)

on May 16, 2011
at 03:47 AM

agreed. my hubby use to use 93% lean and got freaked when I got the 85/15. he prefers my way now hahaha

0
667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 16, 2011
at 02:30 PM

If i get it from grazinacres, which is all grass fed, at the green market they tell me its approx 80/20, though they've never run an assay. Then i get the Trader Joe's 100% grassfed which is I believe 80/20, too.

They're both tasty but I'd like to actually go the other way and try a 90/10 again. I know that fat is flavor but I just wonder if 90/10 is as bad as all the chefs, and paleos, say it is.

D5cde8031564f905260ce9aa7a1f5e2c

(1170)

on May 16, 2011
at 04:38 PM

If it's good meat, 90/10 is great. I sometimes get a grass-fed ground that's about 90/10, if not leaner, and it's incredible. I'm no stranger to fat, but nothing wrong with some extremely "beefy" beef, too.

0
A8d95f3744a7a0885894ee0731c9744c

(3761)

on May 16, 2011
at 02:28 PM

If I buy from the grocery store, I buy as lean as I can to avoid the O6's associated with grain fed beef. If I buy from our local CSA, it's 80/20, and freakin delicious. Nothing like some 80/20 burgers with butter or ghee!

0
F6ea948ab43dc51d72509c0989e670fe

(1639)

on May 16, 2011
at 05:33 AM

23% custom ground at my grocer's. Absolutely ridiculously awesome!

0
Cc29a93e6be0967dfb6a6636d48d87ce

on May 16, 2011
at 03:34 AM

We harvest our own moose and cut it with 15 percent tallow.

0
1d9af5db8833413037be3ac48964714f

on May 15, 2011
at 11:05 PM

I mostly eat the stuff from my meat CSA (Shady Pine Farm in New Braintree MA), which I think is about 85/15 or so. I also sometimes grind meat into hamburger when I don't want steak (my wife has TMJ, which means chewing whole meat can be difficult for her).

0
510bdda8988ed0d4b0ec0b738b4edb73

(20888)

on May 15, 2011
at 11:01 PM

I get the 75% grass fed from US Wellness meats. Makes the tastiest burgers ever.

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on May 16, 2011
at 01:29 AM

Same here. I always order it when they have it on sale.

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