Simple question. Is it really worth it to buy leaner ground beef. The price difference is substantial, and it seems that the fattier beef ends up just having more fat that gets drained out.
The nutritional label is basically what is in the container uncooked, right? What would the nutritional difference be after cooking (and draining) between 80/20 and 93/7? The 93/7 I basically don’t need to drain, where the 80/20 drains a lot.
It all depends on your macros. I limit myself to 50g of fat/day since I’m fairly high carb, so hell yea it’s worth it. When I eat ground beef it’s 96/4. I’d rather not use up all my fat for the day from beef and instead get it from oils, nuts, etc.
My opinion is an easy Hell No! Why pay more for more heavily processed foods?
80/20 is ~3 per pound around me 93/7 is ~7. I don’t eat a ton of it but I’m still not spending that extra money for less fat.
This is a good question. How would we know? Maybe weigh both before and after cooking/draining? That’s all I can think of
@flappinit I think is the one who suggested rinsing the meat after cooking to get the extra little bit of grease/fat off. I tried it the other day. Took all the taste away but it indeed took all the grease away 
I should have mentioned - I season my ground beef a lot before and while cooking it, and then when I add the rinsed ground beef back into whatever sauce I’m using it in, that sauce is seasoned too. If you just cook ground beef, rinse it, and eat it, it’s gonna taste something like that I would imagine rat turds taste like.
Dude it was so bad
Haha, how did you eat it?
I use that method for things like chili, for meat sauce, etc. Best to brown, drain, rinse the beef, then sautee your veggies, add sauce or whatever, and then add the beef back in. It’s also best to just barely cook the beef through so it cooks the additional last bit in the sauce.
Rinsed meet with plain white rice and plain steamed veggies. Went through A LOT of water downing those meals. Actually didn’t even eat them all. If I had more motivation, skills, and less ability to taste. My body would look much better
Eww, dude, what the fuck. You CAN eat that way, but break out the spices! Spices and hot sauce are the best ways to make things taste good without adding calories, if that’s what you’re afraid of. But brah, don’t do that to yoself.
Hot sauce is great for fat loss. I’ll even use is to make high calorie sauce lower calorie. Ranch with the right hot sauce is really good.
Here’s what I’d do, I’d drain it over a suitably large bowl. After it has drained, I’d place the bowl in the fridge. The next day, the water and the fat should’ve layered. I’d use a spoon or a knife to get the fat layer off and weigh it.
I always assumed they just used less fatty cuts.of meat?
I think the issue isn’t the lack of fat it’s that the blood drains away
There’s actually no blood in the meat; all of that has been drained from the animal during slaughter/processing. The red juice in meat is from myoglobin.
All I know is that when red stuff is gone, meat is tasteless- regardless of how much fat the meat has
Fyi organic grass fed, grass finished ranchers charge more for their fattier ground beef. Also, kobe/wagyu/ribeyes etc. cost more when more “marbled” i.e. fattier. Just saying.
Damn, all this just to save a few bucks on the 96/4??
I’d literally only do it once and then use that as a heuristic for all future reference.
I haven’t done this. I prefer to buy my meat in chunks, rather than minced. I like chewing my food. I even prefer it if it is on bone.