"Doug Freyburger" wrote in message
...
Mitch@... wrote:

My question was regarding paying the extra money for leaner ground
beef, if you're going to use it in such a way that you brown it and
drain it.

It was? Who knew. You might have mentioned that in your
initial post. Since you're draining it anyways, what matters is
price per after-cooked-after-drained amount so you need to do
the athrimatic based on the numbers after the fat is removed.
The 30% fat and the 15% fat will have roughly the same amount
of water but one will have twice the post-cook fat drained off.
Do the arithmatic ignoring the water:

70% lean at $2 dollars per pound = $2.87 per lean.

85% lean has to be $2.44 and under to beat the ratio.

2.00/0.70*0.85 price divided by one percentage times the other
percentage. Math is not difficult once it's known that
math is what is asked. If anyone knows how to refine the
math to take differing water content into account can refine
how to arrive at the decision.

Why the hell are you advocating
using fat for flavor in a $%^$%&^$%& diet NG!

Because the flavor is still better after draining off the fat. And
after
draining the total calories, carb and fat grams aren't any different
than the beef that started leaner but the flavor is better. No matter
that this is a diet group flavor matters when it can be effected.

Has it occured to you that low fatting isn't the only possible diet
plan
and that an answer of "more fat is better" works just fine for other
types of plans? You did not specify what type of plan you're on so
I'm going to stick with that as the best answer - Nutritionally more
fat is better. Since no leanness of ground beef has any carb and
without specifying your plan type you are of course a low carber,
you need a low carb answer. It's the protein to fat ratio and lower
protein is better. Low carbers tend to get protein to spare. Better
flavor is an incidental benefit as is standard when low carbing and
never hungry.

*******
I think it is cool that the cheapest ground beef is the best, fattiest kind.
I find that fat is lost into the butter in my frying pan. The simple
solution is to chop up the cooked ground beef in a bowl and pour the fat and
butter back in. With some stirring the ground beef takes the good stuff
back in....