I have one for you......

[Ken Skip Hill]

I was stumped. I still don't get it and quite frankly I was embarrassed because I couldn't be sure that I was right so I kept my mouth shut.

I was getting some 96% lean ground beef at the store the other day and they were out but the guy said we have some in the meat case (deli case or whatever you call it where they scoop it out and weigh it). I said cool. I am looking and he asks me what kind I want. I see that there are 3 different type of beef that are 96% lean. One was ground sirloin, another was ground chuck and the other I am not sure. I told him that it didn't matter because they were all 96% lean. Then I told him to hold on because I noticed the price difference was huge. I think the sirloin was over a dollar more a pound. I asked him why that was if they were the same fat content and he said that sirloin had more muscle and less fat. I told him that was rediculous because they were all 96% lean so they had to be the same. He said they were not the same and that was all he could tell me. lol

Am I missing something here? I don't think so but I can't understand why one would be over a dollar more than the other and it said nothing of it being organic or anything.

Anyone?

Skip

[hammer]

dude I am trusting you to do my final prep and you don't the anwser to that! the part of the cow that sirloin comes from, has more type 1 and type 2 muscle fibers per square inch and thus per ounce. also, there are more red blood cells in the content of sirloin then chuck red blood cells begin to evaporate at a temperature of 375 degrees, sirloin can be cooked at a much lower temperature then chuck sothere is little loss of red blood cell count. te USDA takes into the account that there are more fibers, and a higher level of red blood cell volume so they can clain that there is more muscle in the ground meat as opposssed to chuck which has much more cartiledge, ground up tendon, ligament, and so forth

okay, I have no [email protected]# clue what the guy was getting at, 96% lean means 96%lean...thats why I stick to turkey and fish!! I need carbs now

Hammer

[In-Human]

Hammer thanx, I was about to let the Skip Master have it, how dare you not know about thy beloved cow...

[BiggerStronger]

All I know is sirloin is a better cut of meat...but fuck it I'll eat whatever is in front of me...lol

[TheLil'Missus]

dude I am trusting you to do my final prep and you don't the anwser to that! the part of the cow that sirloin comes from, has more type 1 and type 2 muscle fibers per square inch and thus per ounce. also, there are more red blood cells in the content of sirloin then chuck red blood cells begin to evaporate at a temperature of 375 degrees, sirloin can be cooked at a much lower temperature then chuck sothere is little loss of red blood cell count. te USDA takes into the account that there are more fibers, and a higher level of red blood cell volume so they can clain that there is more muscle in the ground meat as opposssed to chuck which has much more cartiledge, ground up tendon, ligament, and so forth

okay, I have no [email protected]# clue what the guy was getting at, 96% lean means 96%lean...thats why I stick to turkey and fish!! I need carbs now

Hammer

Check out the big brain on Hammer! And on low carbs, too! Very impressive!

[Jim550]

I believe that they are all not really 96% lean. ground chuck is not 96% lean, there is more fat than that in ground chuck. So I think that the sirloin is the only one that is 96% lean and they must be miss labeling or not tellin the truth on the fat.

[In-Human]

Its all by weight of the product and not actual fat %...

[homonunculus]

Skip, the price difference is d/t the different cut of meat (each cow has only so much of each cut: supply and demand).

Meat is basically protein, fat and water. The % Lean is relative to WEIGHT. This means that 96% lean = 4% fat by weight, however *very* small differences in hydration of the meat could mean that *of the weight that is not fat*, less could be protein in one particular cut.

For instance, you might have:

100g of meat
30g protein
4 g fat
66 g water

versus

100g meat
32g meat
4g fat
64g water

Regardless, meat is meat and the hydration will not vary very much. My guess is that processing to get rid of the fat might affect the hydration of the final product, but that's just a guess...

-R

[In-Human]

Randy, Its spot on of course we learned in Weight Watchers when christ was a corpral that % of fat was due to weight of product and not the actual serving of it...

[rugbythug]

Here is why. When you grind hamburger you add a % of fat. This is called suet-usually it is gathered from around the heart and lungs and kidneys-it is pure fat. Now when you add the meat you are adding the scraps. These will not be 100% lean. Depending on where the meat is coming from you will have some intermuscular fat. That is why the sirloin is so good tasting. There is marbling in the meat that makes it more tender and is more fatty. The loin is the muscles that compare in us to the spinal erectors. Since a cow is 4 legged and is not upright these muscles are not used much this is why it is so tender and there is more marbling. The chuck is from the shoulder region. Lots of meat up there-But lots of different muscle groups that are used in movement. So consquently you will get more grissle and the like. But it will be ground so you won't notice it much. And trust me I was a meat Judge. Plus I was on my college livestock judging team. Better than stripping to pay for college.

[winnie]

Better than stripping to pay for college.

Funny you say that...at college all I did was pay the strippers...huh.

[MrAust92]

Skip

I didnt want to mention this but I have a friend who used to work as a butcher and (based on his advice) I dont trust ground beef regardless of what the fat % labelled on it is. Off seaon fine, I love to make chilli with it but precontest I would only trust buying the steak, removing the fat and then having it ground afterwards.

You can do this yourself (in a food procesor) or a decent quality butcher will do it for you in front of your eyes.

I wouldnt worry too much, your were f'in shredded anyway.

[Ken Skip Hill]

Skip

I didnt want to mention this but I have a friend who used to work as a butcher and (based on his advice) I dont trust ground beef regardless of what the fat % labelled on it is. Off seaon fine, I love to make chilli with it but precontest I would only trust buying the steak, removing the fat and then having it ground afterwards.

You can do this yourself (in a food procesor) or a decent quality butcher will do it for you in front of your eyes.

I wouldnt worry too much, your were f'in shredded anyway.

You know, I think in the future I will have the butcher do it for me right there. At the Safeway that I go to, they are more than willing to grind up anything or trim and then grind it up right there on the spot. I might feel better about that.

I do appreciate the kind words but you know, I have to be anal about this shit, no matter my condition. ; )

Skip

[GetnBigr]

this was quite the informative post with regards to hamburger or should I say ground beef. We have some quality members here which is displayed on a daily basis by the amount of knowledge you guys have in so many areas. I can't even begin to tell you what I've learned from all of you. That is one of the reasons this board is so great!!!

[MrAust92]

My friend the butcher used to tell me I would never eat ground beef if I knew what was really in it...................

I am sure this is not the case everywhere but I am just too careful to risk it.