Just wondering, I bought 5 lbs of 99 cents per pound 80% lean hamburger steak, whereas I usually buy the 93-96% lean hamburger steak. Now, I cook it on a george foreman, and when i cook the 93-96% lean steak, hardly anything drips out, but when i’ve done 80% before, TONS of fat drips out.
In the end, after it’s down to a shoe look, they both end up looking pretty similar. Has the fat content evened out after the end of the cooking of both of them? Because there’s less coming out of the already lean steak, but then there’s more coming out of the more fattening steak, but making me figure it has to equal out sort of.
[quote]kevbo wrote:
We can’t tell you unless you post up a picture of the hamburgers holding a shoe.[/quote]
lol
as to where i got it, i got it from the safeway nearby. they were having a sale on it, it says “sell by sept 2nd” so that’s tomorrow. I just split all the meat up into 9 ounces each, making about 10-11 9 ounce servings, all for 5 dollars total.
that’s too bad if none of the fat drains out, but oh well, i could probably use a bit more calories anyways, and it’s only 10-11 servings out of a ton in the next year, lol
That’s interesting. But once the “juice” reaches room temperature, you can clearly see formed fat (those solid white specs). I’d be interested in a source for that statement.
[quote]SBT wrote:
I think I read somewhere that it’s mainly water/juices that are draining out, and not that much fat.
Could be wrong. Either way, I don’t really worry about it.[/quote]
[quote]CaliforniaLaw wrote:
That’s interesting. But once the “juice” reaches room temperature, you can clearly see formed fat (those solid white specs). I’d be interested in a source for that statement.
SBT wrote:
I think I read somewhere that it’s mainly water/juices that are draining out, and not that much fat.
Could be wrong. Either way, I don’t really worry about it.
[/quote]
Yeah, I was thinking that but didn’t mention it at the time. It comes out as sorta white liquid, and once it dries up, it becomes a solid white fat substances. It forms a TON of that when cooking the 80% lean steak from the foreman, and not so much from the 93% lean.
it is fat that is dripping out. think about when you grill a burger. you get flareups. fat burns not water or “meat juices.” although you get more fat drippings with the 80lean meat, its not hardly enough to make it like eating 93.
theres still a lot of fat left that didnt drip out. why would they sell 93 if you could get the same thing by cooking 80 lean meat.
Interestingly, I have a Foreman grill that I’ve had for a year and have only used once. Just yesterday I went to this local gourmet food store and bought a pound of grass-fed ground beef (don’t know what percentage leanness they quote). It was $5.99 for a pound (I’d actually thought it might be more for grass-fed beef).
So my plan is to fire up the Foreman today and make a couple of fat burgers. Does anyone with more Foreman grilling experience have any thoughts on whether making 2 thick (half-pound each) burgers is a bad idea on that thing? Any suggestions on cooking times?
Oh, I’ve noticed that too and came to the same conclusion. I never said that there wasn’t any fat being lost… I just don’t think it’s really that much.
I don’t remember where or when I read that, but if you really care, I’m sure you could find it with a search.
[quote]CaliforniaLaw wrote:
That’s interesting. But once the “juice” reaches room temperature, you can clearly see formed fat (those solid white specs). I’d be interested in a source for that statement.
SBT wrote:
I think I read somewhere that it’s mainly water/juices that are draining out, and not that much fat.
Could be wrong. Either way, I don’t really worry about it.
[quote]Damici wrote:
Interestingly, I have a Foreman grill that I’ve had for a year and have only used once. Just yesterday I went to this local gourmet food store and bought a pound of grass-fed ground beef (don’t know what percentage leanness they quote). It was $5.99 for a pound (I’d actually thought it might be more for grass-fed beef).
So my plan is to fire up the Foreman today and make a couple of fat burgers. Does anyone with more Foreman grilling experience have any thoughts on whether making 2 thick (half-pound each) burgers is a bad idea on that thing? Any suggestions on cooking times?
Thanks.[/quote]
i cook nothing less than 8 ounces on it all the time.
I am curious about this too. I found an article that mentions that “The difference between 27 vs. 21 percent raw gets whittled down to 20 vs. 17 percent when cooked.” (http://findarticles.com/p/articles/mi_m0813/is_n8_v15/ai_6792258)
This article was written before the days of the foreman grill though.
I believe that the percent fat in beef is given by weight. It’d be pretty easy for someone to measure the before and after weight of different samples of beef to get an idea of how much fat cooked out. Alternatively, someone could measure the fat that collects in the drip tray to get similar measurement. All you need to perform the experiment is a pretty accurate scale… any drug dealers in the house?