Deconstructing 70% Lean Hamburger

Putting aside for the moment the cost ratio of say 85% or 90% lean
hamburger vs 70% lean or what I refer to as "cheap meat" and taste
after cooking and grinding your own I am interested if anyone knows
what or approx. what is the fat content of the 70% lean meat after
cooking. I fry up an 8oz patty of 70% hamburger meat and cook it well
done. 5 minutes on one side and drain the fat and about 4 or five
minutes on the other side and drain the fat and then pat down the
patty with paper towels ( still lots of fat comes off on the towels )
and then eat it. Obviously the 8oz that I started out with has shrunk
but my question is does anyone have any idea what I am left with
regarding fat content vs a leaner grade of hamburger. Thanks.

wrote:

Putting aside for the moment the cost ratio of say 85% or 90% lean
hamburger vs 70% lean or what I refer to as "cheap meat" and taste
after cooking and grinding your own I am interested if anyone knows
what or approx. what is the fat content of the 70% lean meat after
cooking. I fry up an 8oz patty of 70% hamburger meat and cook it well
done. 5 minutes on one side and drain the fat and about 4 or five
minutes on the other side and drain the fat and then pat down the
patty with paper towels ( still lots of fat comes off on the towels )
and then eat it. Obviously the 8oz that I started out with has shrunk
but my question is does anyone have any idea what I am left with
regarding fat content vs a leaner grade of hamburger. Thanks.

Calculate how much lean meat is in the original 8 oz. Weigh the cooked
burger, subtract the amount of lean meat, and the rest will be fat.

--
Newbie tip: Read the FAQ. It's posted here daily, contains tons of
great info on low-carbing and lots of links to more great info and tons
of recipes too!

wrote:
I fry up an 8oz patty of 70% hamburger meat and cook it well
| done. 5 minutes on one side and drain the fat and about 4 or five
| minutes on the other side and drain the fat and then pat down the
| patty with paper towels ( still lots of fat comes off on the towels )
| and then eat it.

Did you mean to post this in alt.support.diet.low-fat? Or are you new to
low-carb? I know there are a lot of people that have trouble changing their
thinking that fat is bad from their old, ingrained low-fat diet days.

| Obviously the 8oz that I started out with has shrunk
| but my question is does anyone have any idea what I am left with
| regarding fat content vs a leaner grade of hamburger. Thanks.

I don't know about cost ratio, but do know that my weight loss is much
steadier when I maintain a higher fat to protein ratio. I buy the cheaper,
fatty ground beef on purpose; it helps keep my weight loss going. When I go
back to the old low-fat way of thinking, it's a sure-fire pathway to a
stall. I try to maintain at least a 2 to 1 ratio of calories from fat vs.
calories from protein. Cheap, fatty hamburger helps me achieve this. :-)

Fat = Good, on a low-carb WOE!

--
a
270/220/180
website: http://users.thelink.net/marengo

wrote:

Putting aside for the moment the cost ratio of say 85% or 90% lean
hamburger vs 70% lean or what I refer to as "cheap meat" and taste
after cooking and grinding your own I am interested if anyone knows
what or approx. what is the fat content of the 70% lean meat after
cooking. I fry up an 8oz patty of 70% hamburger meat and cook it well
done. 5 minutes on one side and drain the fat and about 4 or five
minutes on the other side and drain the fat and then pat down the
patty with paper towels ( still lots of fat comes off on the towels )
and then eat it. Obviously the 8oz that I started out with has shrunk
but my question is does anyone have any idea what I am left with
regarding fat content vs a leaner grade of hamburger. Thanks.


The USDA food site only has down to 75% lean ground beef, but they
have counts for weighing the beef raw or after its cooked.

http://www.nal.usda.gov/fnic/foodcomp/search/


DiGiTAL_ViNYL (no email)
350/299/Apr-299/200
Atkins since Jan 12, 2004
OWL-50 carbs/day (CCLL=?)

Fat is the key best appetite suppressor. Fat is good. You are pouring off
the best part. Isn't it wonderful that the best, fattiest ground beef is
the cheapest!

Cubit
308/255/165

wrote in message
...
Putting aside for the moment the cost ratio of say 85% or 90% lean
hamburger vs 70% lean or what I refer to as "cheap meat" and taste
after cooking and grinding your own I am interested if anyone knows
what or approx. what is the fat content of the 70% lean meat after
cooking. I fry up an 8oz patty of 70% hamburger meat and cook it well
done. 5 minutes on one side and drain the fat and about 4 or five
minutes on the other side and drain the fat and then pat down the
patty with paper towels ( still lots of fat comes off on the towels )
and then eat it. Obviously the 8oz that I started out with has shrunk
but my question is does anyone have any idea what I am left with
regarding fat content vs a leaner grade of hamburger. Thanks.

On Sun, 18 Apr 2004 16:00:50 GMT, "marengo"
wrote:

I fry up an 8oz patty of 70% hamburger meat and cook it well
| done. 5 minutes on one side and drain the fat and about 4 or five
| minutes on the other side and drain the fat and then pat down the
| patty with paper towels ( still lots of fat comes off on the towels )
| and then eat it.

Did you mean to post this in alt.support.diet.low-fat? Or are you new to
low-carb? I know there are a lot of people that have trouble changing their
thinking that fat is bad from their old, ingrained low-fat diet days.

snip

No, I meant to post here. Are you implying that only people on Atkins
are welcome here. I am a fan of low carb but I am not a fan of excess
fat in my diet particularly the saturated/ trans fats that I believe
are so prevalent in Atkins or at least was at one point. If I were to
choose between Atkins and SBD I would choose the latter though I am
currently on neither.

burbled across the ether:
On Sun, 18 Apr 2004 16:00:50 GMT, "marengo"
wrote:

I fry up an 8oz patty of 70% hamburger meat and cook it well
done. 5 minutes on one side and drain the fat and about 4 or five
minutes on the other side and drain the fat and then pat down the
patty with paper towels ( still lots of fat comes off on the towels
) and then eat it.

Did you mean to post this in alt.support.diet.low-fat? Or are you
new to low-carb? I know there are a lot of people that have trouble
changing their thinking that fat is bad from their old, ingrained
low-fat diet days.

snip

No, I meant to post here. Are you implying that only people on Atkins
are welcome here.

Where did he even mention Atkins? This lowcarb group is for all types
of lowcarb plans, most of which do not eschew fat. Avoidance of fat
leaves protien as your major source of calories, too much of which can
cause problems. His statement about people finding it hard to drop the
'fat is bad' meme is correct. We see a lot of those kinds of posts, and
your's looked on the face of it like another.


I am a fan of low carb but I am not a fan of excess
fat in my diet particularly the saturated/ trans fats that I believe
are so prevalent in Atkins or at least was at one point.

Followed correctly, sat fat is at most 20% percent of all fats ingested,
trans fats are minimal in animal foods and otherwise avoided like the
plague, well within 'healthy' ranges. So your belief is wrong. The
standard definition of lowcarb assumes high fat, not high protien and
Pete's questions were perfectly reasonable in this context.

--
revek www.geocities.com/tanirevek/LowCarb.html lowcarbing since June
2002 5'2" 41 F 165+/too much/size seven petite please
Thus the wise win before they fight, while the ignorant fight to win.
-- Zhuge Liang

On Sun, 18 Apr 2004 14:21:50 -0500, "revek"
wrote:

snips

The standard definition of lowcarb assumes high fat, not high protien

Well you believe that you are ahead of the curve then since to my
knowledge the FDA hasn't issued a standard definition for low carb,
food groups or otherwise.

All I was asking about was hamburger

Where did he even mention Atkins?

I do not believe he had to mention Atkins by name and for all I know
he may be on a fruit diet but I believe you would have to be a pop
tart not to get what was implied.

Here is what I have eaten for the last 5 days. I believe that I am
getting plenty of fat in my low carb diet.

According to Fitday.

P.S. Diet consists of copious amounts of water, black coffee ( I'll
never give this up ) black tea, sugar free - jello, hot sauce and
cinnamon.

Calories Fat Carbs Proteins

Day 1 1356 98 7 105
Day 2 1360 97 16 83
Day 3 1638 124 16 110
Day 4 1384 86 14 133
Day 5 1519 97 14 141

On Sun, 18 Apr 2004 15:31:47 GMT, announced
in front of God and everybody:

Obviously the 8oz that I started out with has shrunk
but my question is does anyone have any idea what I am left with
regarding fat content vs a leaner grade of hamburger.

Step one: Get an accurate food scale and weigh your 8 oz. patty after
cooking. Note how much less it weighs. Do the math.

Step two: Don't obsess over every microgram of fat you eat. Fat isn't
your enemy.

Dawn

burbled across the ether:
On Sun, 18 Apr 2004 14:21:50 -0500, "revek"
wrote:

snips

The standard definition of lowcarb assumes high fat, not high protien

Well you believe that you are ahead of the curve then

I don't *believe*. Please stop telling me what I think.

since to my
knowledge the FDA hasn't issued a standard definition for low carb,
food groups or otherwise.

Since when do you have to have the FDA define words? A perusal of the
literature on the subject, rather than the mainstream sound bites, would
lead to that common sense deduction-- either increased fat or increased
protien to make up the required calories, and increased protien beyond a
certain point is not good. That's logic.

All I was asking about was hamburger.

He asked a valid question.

Where did he even mention Atkins?

I do not believe he had to mention Atkins by name and for all I know
he may be on a fruit diet but I believe you would have to be a pop
tart not to get what was implied.

You must be one then. He was talking about lowcarb. That he meant
Atkins and only Atkins is purely your assumption.


Here is what I have eaten for the last 5 days. I believe that I am
getting plenty of fat in my low carb diet.


Ok, whatever. Nobody is saying you aren't getting enough fat. What I
took issue with was your assumption that Atkins must be high saturated
fat, and the implication that ONLY Atkins does high fat or high sat fat,
and that Pete was talking about Atkins specifically. He was not.

--
revek www.geocities.com/tanirevek/LowCarb.html lowcarbing since June
2002 5'2" 41 F 165+/too much/size seven petite please
"If you choke a smurf, what color does it turn?"