Ground meat thread.

kanuki10 · 07-22-2008, 10:05 PM

A few things. First, I want to eat more beef. Right now my main stay is frozen chicken breast and tenders. The thing is, I always eith ersteam, broil, bake, or fry my meat. Why? Because I want the fat in my diet, I measured out, planned and weighed my meat with fat being counted, etc. And if I were to be, for example, eating salmon I would want all that healthy fat, so I definatley wouldn't use a foreman grill or something similar. But I heard that much like how dividing egg yolks and whites gives you seperate fat and protein, washing ground beef immediatley after cooking essentially gives you fat free beef. This sounded a bit suspect, and I wasn't given and gram mearsurements or macro ratios, so I am a bit lost here.
Also, in the long run does any one think it would be wise for me to just buy a grinder and make my own ground beef, turkey, chicken, etc?

milkstud · 07-22-2008, 11:55 PM

I think rinsing removes a good portion of the fat, but maybe if you start with a 7% fat content, it will reduce it to about 3-4%. Maybe more of a drop if you start higher. I saw a chart on it once a while ago but can't recall the exact numbers. It's not fat free, but just extra extra "extra" lean. I like to mix in some steaks, I cut them myself from a Rump Roast or bottom round roast and they are AWESOME if you merinade and poke some holes, also sear them on the BBQ. And the best part is, at least here, they are 1.98 a pound (same as boneless skinnless chicken) while 7% fat beef is about 2.45 or something... And steaks > burgers any day. Also the steaks are very very lean as well, assuming you trim the fat they usually hide on the bottom of the meat in the package

ScottMcDonough · 07-23-2008, 12:01 AM

http://www.intensemuscle.com/22930-w...highlight=beef

This is what are you looking for(and I believe the chart milkstud referred to).

As far as grinding your own meat... do you have a butcher that could do that for you? I think that would be cheaper and much easier.

kanuki10 · 07-23-2008, 12:38 PM

Thanks so very much, the post are great, but the link is down. No big deal, though, I got some good information. One thing though, all I simply want to do is buy a big bulk of ground beef, brown it up and wash it down, and then store it in either the fridge or freezer. I don't eat the same EXACT amount of protein every feeding, so I would like to know the macro nutrient profile, by gram weight measurement, (not volume or cup measures, which I've never used since getting my great electric scale) for 20g of protein vs 65g.
I am going to fiddle around with the math as best I can, but if anyone can point me to the info I seek, with the formula I need already done, I would be very greatful. Thanks, either way though.

ScottMcDonough · 07-23-2008, 12:40 PM

check out fitday.com or calorieking.com is that what you are looking for?

dirtyjrzy · 07-29-2008, 02:20 PM

I like the idea of buying cheaper chopmeat and then rinsing it down to cut out the fat, but what do you add to the beef at that point to give it flavor and moisture????

**thenatural** · 07-29-2008, 02:25 PM

Quote:

Originally Posted by dirtyjrzy

I like the idea of buying cheaper chopmeat and then rinsing it down to cut out the fat, but what do you add to the beef at that point to give it flavor and moisture????

spices, onions, and mushrooms.

ScottMcDonough · 07-29-2008, 02:44 PM

Taco seasoning if you don't mind some sodium haha.

07-22-2008, 10:05 PM	#1
kanuki10 New Member Join Date: Jul 2008 Location: Billings, MT Posts: 63	Ground meat thread. A few things. First, I want to eat more beef. Right now my main stay is frozen chicken breast and tenders. The thing is, I always eith ersteam, broil, bake, or fry my meat. Why? Because I want the fat in my diet, I measured out, planned and weighed my meat with fat being counted, etc. And if I were to be, for example, eating salmon I would want all that healthy fat, so I definatley wouldn't use a foreman grill or something similar. But I heard that much like how dividing egg yolks and whites gives you seperate fat and protein, washing ground beef immediatley after cooking essentially gives you fat free beef. This sounded a bit suspect, and I wasn't given and gram mearsurements or macro ratios, so I am a bit lost here. Also, in the long run does any one think it would be wise for me to just buy a grinder and make my own ground beef, turkey, chicken, etc?

07-22-2008, 11:55 PM	#2
milkstud Light-heavyweight Member Join Date: Nov 2007 Location: Redding, CA AND Salina, KS Posts: 1,086	I think rinsing removes a good portion of the fat, but maybe if you start with a 7% fat content, it will reduce it to about 3-4%. Maybe more of a drop if you start higher. I saw a chart on it once a while ago but can't recall the exact numbers. It's not fat free, but just extra extra "extra" lean. I like to mix in some steaks, I cut them myself from a Rump Roast or bottom round roast and they are AWESOME if you merinade and poke some holes, also sear them on the BBQ. And the best part is, at least here, they are 1.98 a pound (same as boneless skinnless chicken) while 7% fat beef is about 2.45 or something... And steaks > burgers any day. Also the steaks are very very lean as well, assuming you trim the fat they usually hide on the bottom of the meat in the package __________________ I'm a POOR COLLEGE STUDENT and you need protein, SO DO IT!!!Use my discount code kyb999 at www.trueprotein.com to get 5% off the top protein avaliable. 10% off if you order 16lbs or more!! My Journal: http://www.intensemuscle.com/27817-milks-journal-10.html

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

07-23-2008, 12:38 PM	#4
kanuki10 New Member Join Date: Jul 2008 Location: Billings, MT Posts: 63	Thanks so very much, the post are great, but the link is down. No big deal, though, I got some good information. One thing though, all I simply want to do is buy a big bulk of ground beef, brown it up and wash it down, and then store it in either the fridge or freezer. I don't eat the same EXACT amount of protein every feeding, so I would like to know the macro nutrient profile, by gram weight measurement, (not volume or cup measures, which I've never used since getting my great electric scale) for 20g of protein vs 65g. I am going to fiddle around with the math as best I can, but if anyone can point me to the info I seek, with the formula I need already done, I would be very greatful. Thanks, either way though.

07-29-2008, 02:20 PM	#6
dirtyjrzy New Member Join Date: May 2008 Posts: 10	I like the idea of buying cheaper chopmeat and then rinsing it down to cut out the fat, but what do you add to the beef at that point to give it flavor and moisture????

Sponsored Links