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Old 03-20-2012, 12:40 PM   #1
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how to count ground beef?

Do I count the weight after it is cooked, or is it the raw meat that is the proper measure? I am guessing cooked, but I want to be sure. Sorry if this is a stupid question.
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Old 03-20-2012, 12:43 PM   #2
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Depends on the counting tool you're using. If it says raw, then weigh it raw. If it says cooked, then weigh it after you cook it
There was a long discussion on here about how much fat you can deduct by rinsing it once cooked
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Old 03-20-2012, 12:57 PM   #3
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blah

rinsing ground beef???? Gag me! OK, when I look in the counter I will add the word 'cooked' and see if anything comes up. (using fat secret) thanks!
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Old 03-20-2012, 01:43 PM   #4
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lol yes it sounds odd, but it's an old (old old) low-calorie/fat trick. Cook the beef, then put it in a colander and rinse the fat off.
Supposedly it makes a pretty big impact on the final calories
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Old 03-20-2012, 02:42 PM   #5
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I do this.. and its surpizing how after you add your spices to it you would never miss the excess fat/grease
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Old 03-20-2012, 03:04 PM   #6
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I am not washing my ground meat. I like what little fat our super lean ground meat has. We raised a very lean steer and he is in the freezer. Great homegrown meat. But I don't rinse it, I eat it.
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Old 03-20-2012, 03:54 PM   #7
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This is interesting, I found an article on livestrong about it:

Draining Fat

Ground beef is often fattier than other types of meat, but you can even the fat score to some degree by buying lean ground beef and draining it after cooking. A 1994 University of Minnesota study found that draining cooked ground beef reduced fat content by 31 percent to 35 percent. The study further found that rinsing the meat with hot water reduced the fat content yet again by 25 percent to 30 percent. This process did not affect cholesterol content. It increased iron content, but not significantly. Niacin, or vitamin B3, which increases the “good” cholesterol in your blood, decreased significantly -- by 28 percent -- but the amount left still met the Food and Drug Administration criteria as a good source of niacin.

Protein, Vitamins and Minerals

Any drained ground beef has less fat, but leaner ground beef contains more protein. For example, 3 oz. of 90/10 provides 20 grams of protein, while 70/30 provides just over 14 g. Potassium, necessary for heart health, and choline, essential for a healthy liver, are also increased. Though draining and rinsing cooked ground beef decreases niacin overall, the leaner beef contains more than the fattier. However, calcium in the 90 percent lean ground beef is less by half -- 12 mg as opposed to 24 mg in the 70 percent lean. The fattier meat also has three times as much vitamin K, for blood coagulation, as the lean meat. The amounts of other vitamins and minerals stay relatively the same between the two.
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Old 03-20-2012, 04:12 PM   #8
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Quote:
Originally Posted by Dottie View Post
This is interesting, I found an article on livestrong about it:

Draining Fat

Ground beef is often fattier than other types of meat, but you can even the fat score to some degree by buying lean ground beef and draining it after cooking. A 1994 University of Minnesota study found that draining cooked ground beef reduced fat content by 31 percent to 35 percent. The study further found that rinsing the meat with hot water reduced the fat content yet again by 25 percent to 30 percent. This process did not affect cholesterol content. It increased iron content, but not significantly. Niacin, or vitamin B3, which increases the “good” cholesterol in your blood, decreased significantly -- by 28 percent -- but the amount left still met the Food and Drug Administration criteria as a good source of niacin.

Protein, Vitamins and Minerals

Any drained ground beef has less fat, but leaner ground beef contains more protein. For example, 3 oz. of 90/10 provides 20 grams of protein, while 70/30 provides just over 14 g. Potassium, necessary for heart health, and choline, essential for a healthy liver, are also increased. Though draining and rinsing cooked ground beef decreases niacin overall, the leaner beef contains more than the fattier. However, calcium in the 90 percent lean ground beef is less by half -- 12 mg as opposed to 24 mg in the 70 percent lean. The fattier meat also has three times as much vitamin K, for blood coagulation, as the lean meat. The amounts of other vitamins and minerals stay relatively the same between the two.
Oh goodness. Now I'm even more confused than I was! I guess it's good that I don't eat much red meat these days!
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Old 03-20-2012, 04:44 PM   #9
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Check this out...Rinsing Browned Ground Beef | Taste of Home Cooking-Tips
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Old 03-20-2012, 04:45 PM   #10
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Rinsing Ground Beef...

Came from this thread...
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Old 03-20-2012, 04:48 PM   #11
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Quote:
Originally Posted by adillenal View Post
I am not washing my ground meat. I like what little fat our super lean ground meat has. We raised a very lean steer and he is in the freezer. Great homegrown meat. But I don't rinse it, I eat it.
i love your defiant "im not washing my meat! I loved this.. and yah i can agree if ya raised it your self i can see why you would say that.. but i still found it funny
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Old 03-21-2012, 08:55 AM   #12
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Quote:
Originally Posted by Karinala View Post
Do I count the weight after it is cooked, or is it the raw meat that is the proper measure? I am guessing cooked, but I want to be sure. Sorry if this is a stupid question.
doesnt matter as long as you count the right thing. i use the raw measurement for 5% ground beef. about 40 cals per oz. but if it is cooked then it is about 50 per oz. but the protein is also higher. about 7.7 g per oz instead of 6.3 per oz. there is no proper measurement on JUDDD as long as you track the cals.,
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