OT: The M-Fing Food Thread

[BeLeafer]

This article says max 10% for extra lean and 17% for lean. Not a fan of Leslie Beck but there it is ...

Is the fat content difference between extra-lean, lean, medium and regular ground beef significant?

Even though some of the fat can be grilled off, there’s still a significant difference between different types of ground beef

www.theglobeandmail.com

Extra-lean ground meat has no more than 10 per cent fat (e.g. 90-per-cent lean). In other words, extra-lean ground beef and chicken contain no more than 10 grams of fat per 100 grams (3.5 ounces) of raw meat.


Lean ground beef has a maximum of 17 per cent fat, medium ground beef has no more than 23 per cent fat and regular ground beef contains, at most, 30 per cent fat.


Ground beef is processed from a variety of beef cuts. Extra-lean and lean ground beef are made mostly from lean cuts such a sirloin and round steak. Medium and regular ground beef have a greater proportion of fattier cuts from the shoulder (e.g., chuck steak) and plate (e.g., skirt and hanger steak) areas of the cow.

 

[Habsy]

Go home. Are you too good for your home, Habsy??

Wut?

 

[CH1]

Where? I have to grind my own to get that ratio.

I get mine at Sanagans -- 20% fat content, salt, pepper, no other seasoning (like eggs, breadcrumbs, etc)

 

[LeafOfFaith]

Wut?

You're disqualified from using that gif if you have to wonder.

 

[Preston]

grocery store lean is 7-8% I think. Regular is maybe 10-12%

I try to save any fat trimmings from briskets, picanha's, etc to keep for burger blend. Been ages since I bought ground meat, but that was a major reason I bought a grinder. Grocery store ground meat is useless for burgers.

Medium is low 20s actually. I think lean is 17%. Those are the maximum percentages as per health Canada though. You never really know what you're getting. Grinding is just way easier for the sake of consistency.

 

[CH1]

Of course. Was just challenging the claim that it may interfere with the beefy flavor. It wouldn't. But I used to hate mayo so I get it. As Italians we're taught to not like it at all.

I love mayo. Just not on everything.

 

[MindzEye]

Medium is low 20s actually. I think lean is 17%. Those are the maximum percentages as per health Canada though. You never really know what you're getting. Grinding is just way easier for the sake of consistency.

and quality...and freshness

dry aged fat trimmings >>

 

[BeLeafer]

I get mine at Sanagans -- 20% fat content, salt, pepper, no other seasoning (like eggs, breadcrumbs, etc)

I was thinking of Sanagans on the beef fat content. It's a good 20%. I don't actually like that much fat in ground beef (messy cooking).

I've turned away from Sanagan's recently though (really inconsistent lately and some bad qc).

 

[Habsy]

I’m a steak snob. It’s my absolutely favorite meal when done right.

When done wrong they taste like leather. You’re killing me here.

 

[LeafOfFaith]

I thought you liked burgers though

Love them, but I don't consider that crewing through fat.

I'm talking about when you have the deep veining and the globs of fat in the middle of steaks. No, not for me.

 

[Habsy]

You're disqualified from using that gif if you have to wonder.

Oh. Yeah I’m quality testing merchandise from one of CH1s stock companies. I missed the reference.

 

[CH1]

grocery store lean is 7-8% I think. Regular is maybe 10-12%

Grocery store ground meat is useless for burgers.

Grocery stores are lame for most meat/fish/produce.

 

[Preston]

Love them, but I don't consider that crewing through fat.

I'm talking about when you have the deep veining and the globs of fat in the middle of steaks. No, not for me.

I'm actually stunned you eat stuff like beef tongue when you have takes like this. But anyway it sounds like your steaks lack quality marbilization

 

[LeafOfFaith]

I’m a steak snob. It’s my absolutely favorite meal when done right.

When done wrong they taste like leather. You’re killing me here.

That's just it, you're a snob.

I don't begrudge you for liking your steak a certain way. I don't think it's the better way though.

 

[CH1]

Love them, but I don't consider that crewing through fat.

I'm talking about when you have the deep veining and the globs of fat in the middle of steaks. No, not for me.

I prefer a NY strip to the fattier Rib Eye. Medium rare though.

 

[LeafOfFaith]

I'm actually stunned you eat stuff like beef tongue when you have takes like this.

Totally different things. You're basically talking fatty content/percentage. I'm talking having to bite down on a piece of pure fat.

 

[Habsy]

That's just it, you're a snob.

I don't begrudge you for liking your steak a certain way. I don't think it's the better way though.

 

[Preston]

I'm a snob and I joke about these things but at the end of the day, eat what you like. The only thing that makes me cringe is something like ketchup on steak or excessive use of ketchup in general. But even then, have at it.

 

[BeLeafer]

I'm talking having to bite down on a piece of pure fat.

Heaven, you rang?

 

[CH1]

I was thinking of Sanagans on the beef fat content. It's a good 20%. I don't actually like that much fat in ground beef (messy cooking).

I've turned away from Sanagan's recently though (really inconsistent lately and some bad qc).

Never had a bad experience there; I also like Cumbraes. Those are my main moves. Can't remember the last time I bought a steak at Loblaw's...and I live a 2min walk from one. To be fair, I'm sure their steak is fine.