How To Cook 93 Lean Ground Beef?

For obvious reasons, ground beef that is 73 – 85% lean is less expensive than leaner options, but you don’t have to sacrifice your pocketbook to get lean, healthy ground beef!

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People also ask,How can I reduce the fat in ground beef?

Woo Hoo! There’s a simple and, in my opinion, quite profound way to reduce the fat content in ground beef by 50 percent! Just rinse the fat off. The other awesome thing – rinsing and draining ground beef washes away the fat without decreasing the vitamins and minerals or messing up the flavor.

Additionally,What’s the best way to make ground beef leaner?

Using a slotted spoon, remove beef crumbles onto a plate lined with paper towels. Let sit one minute; blot top of beef with more paper towels. Place beef in a colander over a large bowl. Pour very hot water (not boiling) over beef to rinse fat.

Furthermore,What’s the difference between 80% lean and 90% lean ground beef?

Ground beef is packaged and sold in a variety of leanness levels ranging from “70% lean” to “95% lean” or higher. These numbers indicate the percentages of lean meat versus fat that your grind is composed of. 80% lean meat contains 20% fat, 90% lean meat contains 10% fat, and so on.

When did they stop labeling ground beef as lean?

For the past 25 years, consumers have identified and selected ground beef by a “lean descriptor” such as “80% lean.” A 1993 nutrition labeling requirement prohibited the use of “%lean” unless the product met the new definition of “lean,” which would contain less than 3% fat.