Is Ground Beef Without the Grease Healthy Bodybuilding

07-11-2007, 01:13 AM

I know all almost draining the fat from cooked ground beefiness.... Melt it, drain it, run it though some h2o, wash that fat off, etc. then throw information technology into some spaghetti sauce...

But I never run across details on how much fat is reduced.

1. How much fat from the footing beefiness is reduced by draining? ie. if I have 6 oz. beef with 26 grams of fat, practise I lose 50% of that fat, less? more?

ii. Would washing the cooked ground beef reduce poly peptide, iron or other nutrients too?

07-11-2007, 01:16 AM

oh gawd

if you launder that beef it'southward going to sense of taste then crappy

merely enjoy your beef, delight

PS san diego ... lol

07-eleven-2007, 01:22 AM

Have read of this -> Reducing Fat in Cooked Ground Beef : Quantified
...
From the to a higher place...
http://world wide web.teachfree.com/uDocs/Reduc...und%20Beef.pdf

A report in the Journal of The American Dietetic Association* has good news for beefiness eaters. Nutrition researchers found that a elementary rinsing process reduced the fat content of cooked ground beefiness crumbles by as much as 50 percent. And, blotting can be used to reduce the fatty content of cooked burgers, meatballs and meatloaf. So whether y'all buy ground beef for gustatory modality, convenience or price, you also can enjoy the health benefits of lower-fat footing beefiness with a few piece of cake steps.

07-11-2007, 01:27 AM

You wouldn't loose poly peptide macros from draining, unless you see meat existence washed away. The fat is a liquid, so it washes off to some degree - protein is a solid, and then y'all would be able to see information technology going downwards the sink. As for other nutriendts, I'm sure y'all might be loosing some vitamins/minerals associated due west/ beef, merely I call up most of it is held in the flesh, or protein ... so once again, if you lot aren't washing away the actual solid production, yous should be okay.

07-xi-2007, 01:29 AM

Originally Posted past sanpedro View Post

oh gawd

if you wash that beef it's going to taste so crappy

just savor your beefiness, please

PS san diego ... lol

PS - season your beef Afterward yous rinse it ... cook it, drain it, toss it in a heated pan w/ some salt/pepper/paprika/garlic pulverisation ... whatever you want it to sense of taste like. You tin can still get information technology to taste decent.

07-11-2007, 01:xl AM

in10city, interesting link, I'll follow upward on that.

Thank you guys for the responses. It was just one of those things bugging me since I try to limit my saturated fat intake. I often just let the beefiness cool and scrape off the fat too.

Then season it later (every bit suggested by Wiseguy158) and throw it in sauce or with egg whites, refried beans and green chiles.

07-11-2007, 02:25 AM

I did some more research and found some actually interesting stuff....

1. Reducing Fat in Ground Meat Cooking
http://world wide web.oznet.k-country.edu/humannu...imely/GMCK.HTM

Industry studies on ground beef, lamb and pork have shown that with the brown-and-drain process, ground meats with higher initial fat levels lose more fat and cholesterol than lower fatty ground meats. Even and so, total fat content and total calories from the cooked meat remained higher for meat samples with college initial fat levels.

Some fe and water-soluble vitamins, for which red meat is an important dietary source, were lost in the chocolate-brown-and-bleed procedure. Mineral memory varied from 84% to 96% among different minerals. Water-soluble vitamins were retained over a range of 66% to 78% among thiamin, niacin and cobalamin.

Rinsing browned ground beef with warm h2o (650 C to 700 C) further reduced fat content, but the beefiness flavour was considerably reduced by the rinsing. Use of hot water also reduced ash content.

2. Method to produce a cooked, low fat ground meat production
United States Patent v,576,047
http://patft.uspto.gov/netacgi/nph-P...047&RS=5576047

Information technology is well known that the cooking of raw ground meat produces a mixture of solid "chunky" cooked basis meat and a liquid phase consisting of liquified fat and h2o based broth formed during the denaturization (cooking) of the meat proteins.

Surprisingly, it has been discovered (see Case 2 below) that, subsequently separation of the liquid stage, the cooked ground meat is not simply low in fatty content, merely also but contains only about eight grams of fat for every 100 grams of raw meat cooked, irrespective of the initial fat content of the raw footing meat.

Thus, co-ordinate to the present invention, low fatty (10 to 12% by weight fat) cooked basis meat can be produced from virtually whatsoever percent fat raw meat, and in detail, from inexpensive high fat (.near.25% weight) raw meat--provided, of course, that the rendered liquid phase can be separated from the cooked meat.

07-11-2007, 02:49 AM

Damn thats interesting.

And if you were to use the better lean cuts of meat is 8g/100g (viii%) ameliorate than that again?

07-11-2007, 03:ten AM

Still, IMO the nearly important single cistron controlling the fat in ur ground meat is the original fat content at the bespeak of sale. This is controllable in the preparation of the ground meat & the info is typically on the label.

I adopt to buy 93/7 or 95/5 to start with instead of getting a fattier mix & trying 2 exercise "damage control" afterward.

07-11-2007, 03:37 AM

Originally Posted by Dominikm View Post

Damn thats interesting.

And if y'all were to utilise the better lean cuts of meat is 8g/100g (eight%) better than that over again?

The bacteria it is, the less you will be able to reduce the fat content. Nonetheless, y'all will all the same lessen it to an extent.

07-11-2007, 03:43 AM

Wow

the fat content in beef is what gives the meat it's flavour and as well the fats raise testosterone.
If you lot start with a meat that is more than lean to begin with , the fats tin aid build muscle.

Consume ground beef in moderation and shouldn't accept a need to bleed it at all.

80% of saturated fats are burned off as energy anyhow

07-xi-2007, 04:05 AM

Originally Posted by sanpedro View Post

oh gawd

if you wash that beef information technology's going to taste then crappy

simply enjoy your beef, please

PS san diego ... lol

You tin can certainly overdo the fatty reduction/cooking/draining/rinsing and I would not use this method for making burgers for case - but go lean beef.

Still, you tin can also add back some fat - like olive oil and add together spices and it's not so bad. In that case at least the fat source is healthier, IMO more tasty and yous have more control over the amount of fat.

I recollect this works well for stuff like chilli, specially when starting with fourscore% lean beef which I personally retrieve tastes amend with less fatty. But definitely for some things, I just buy the more expensive bacteria ground beef.

07-xi-2007, 05:28 AM

i only wash it in hot h2o and pat dry out

07-xi-2007, 07:fourteen AM

the BEST way to reduce fat in ground beef is to start at the source.

If y'all get-go with 93% lean or amend, then y'all become more than meat per pound...so the price difference is nearly negligible considering that when you drain, there is MUCH less fat overall.

Don't bother rinsing the meat...the gain is so minimal.

07-11-2007, 07:59 AM

Originally Posted by superfreakiest View Post

If you're rising your beefiness with water at 700 degrees Celcius, make sure you stand up very far away, equally it volition exist nether enormous pressure.

07-xi-2007, 08:27 AM

MY secret is to not only rinse information technology, but wash information technology with detergent and water as well. Removes ALL the fatty.

I can't believe you guys didn't call back this up yourselves.

07-eleven-2007, 08:27 AM

Originally Posted past siamesedream View Post

MY secret is to not only rinse it, but wash it with detergent and water besides. Removes ALL the fat.

I can't believe you guys didn't recollect this up yourselves.

Yous're going to impale someone on here some mean solar day.

07-11-2007, 08:35 AM

^^lmao.....

just eat information technology man purchase extra lean or lean.....and u shouldnt take a problem

07-11-2007, 09:54 AM

Originally Posted past Lotto20 View Post

^^lmao.....

merely eat it man purchase extra lean or lean.....and u shouldnt take a problem

LOL....After rincing the beef, get a towel and wring out the extra fat, then open the trash and throw it in. Now were sure intake of fatty is depression. This also contributes to eating disorders.

The american phobia of fatty continues....a v star thread.

07-xi-2007, 09:58 AM

wouldn't a george foreman accomplish that meliorate? maybe taste similar donkey though.

07-11-2007, ten:36 AM

I ever drain my beef, but I don't similar to rinse it. For me personally, besides much season is lost to brand information technology worth it. I get most of it by draining it, so I don't worry about it. I only did this cooking dinner a few hours agone and the compromise is worth information technology IMO.

07-11-2007, xi:56 AM

Originally Posted by pickitup View Post

the All-time way to reduce fat in ground beefiness is to starting time at the source.

If yous start with 93% lean or better, then you get more meat per pound...so the price difference is almost negligible considering that when you bleed, in that location is MUCH less fat overall.

Don't bother rinsing the meat...the gain is and then minimal.

This guy is correct. I really think the price difference is negligible in the end, and it's much easier to beginning low-fat then meticulously drain away the liquid fatty from higher-fatty beef.

07-eleven-2007, 12:02 PM

Originally Posted past superfreakiest View Post

look...that says that regardless of original fat content, you can cook a meat down to near the same leaness as, say, 93/vii lean meat?

What is the difference between draining and cooking information technology and separating the fat? Any?

07-11-2007, 12:04 PM

Originally Posted by pickitup View Post

the All-time way to reduce fat in ground beefiness is to start at the source.

If yous offset with 93% lean or better, then you get more meat per pound...and then the price difference is about negligible considering that when y'all drain, at that place is MUCH less fat overall.

Don't carp rinsing the meat...the gain is and then minimal.

Yes, but by buying 93/seven meat, you're paying around $ane.l a pound more than getting say eighty/20 or so. However, you nevertheless get nearly the same protein content.

07-11-2007, 01:x PM

Originally Posted past Richie_Awesome View Post

Yes, merely by buying 93/7 meat, you're paying around $1.50 a pound more than getting say 80/20 or then. Notwithstanding, you still get nearly the same poly peptide content.

That was the indicate I tried to make. You lot spend upwards to $i.50 more than on the lean beef...simply you lot keep more final product...for me, it is a wash...for a penny pincher...you may really save $.42 past getting the lxxx% beef, draining information technology, and then washing information technology...

I get the 93% lean stuff unless the 80% stuff is on some kind of super sale.

07-11-2007, 01:25 PM

Not sure if this link has been posted, simply I read it nearly a year ago.

http://www.beefnutrition.org/uDocs/R...und%20Beef.pdf

Basically it says that no thing what fatty content ground beefiness that you buy, y'all tin become to the same final corporeality of fat in the end with blotting/draining, and rinsing. Personally I tried this with 80/20 footing beefiness. They say to season afterwards you practise the rinsing, for obvious reasons. I wouldn't recommend rinsing for the reason many have already stated; y'all wash away all of the flavor.

Anybody knows that the higher the concentration of fat, the better it tastes. Personally I would but stick with lean ground beef. If I'one thousand stuck and can only get the 80/20, I would simply blot/rinse...information technology isn't like I eat it every day.

07-11-2007, 01:25 PM

I will argue with anyone that water tin can get past 212 degrees F much less 700 degrees C

Originally Posted by kombatnt View Post

If y'all're rising your beef with water at 700 degrees Celcius, brand certain you stand very far away, every bit it will be nether enormous pressure.

07-eleven-2007, 01:27 PM

And so, does cooking it and letting the fat turn into liquid and separating it from the meat the same?

07-11-2007, 02:48 PM

Originally Posted by gjohnson5 View Post

I volition argue with anyone that water can become by 212 degrees F much less 700 degrees C

That's why he said 'enormous pressure'. Under plenty pressure you tin can get water to high temps. What force per unit area it would take to keep water a liquid at 700C, I don't know - perhaps that is not possible?

Either you are incorrect, or you take done some calculations that says that the pressure needed is impossible to achieve...

I suspect the quondam, because you tin certainly heat water across 212F!

07-11-2007, 03:07 PM

Originally Posted by Jules Verne View Post

That's why he said 'enormous pressure'. Under enough pressure you can get water to high temps. What pressure information technology would take to keep water a liquid at 700C, I don't know - perhaps that is not possible?

Either yous are incorrect, or you lot have done some calculations that says that the pressure needed is impossible to attain...

I suspect the one-time, considering you can certainly heat h2o beyond 212F!

H2o turns to vapor, or steam at 100C (212F). I doubt it could ever maintain H2o properties past that. Humid point on top of mount everest is 69C. Couldn't imagine how far below sea level you lot'd have to be to attain 600C.

Is Ground Beef Without the Grease Healthy Bodybuilding

Thread: Draining Cooked Ground Beef Reduces Fat???

Draining Cooked Footing Beefiness Reduces Fat???

Excellent Info from in10city & superfreakiest . . .

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