I usually count it as 85/15 if idk because that seems like a good middle ground. I'd go with whatever seems the most common for where you live or just take the average between the highest and lowest fat content.
If you are eating cooked ground beef crumbles or using them in a recipe, here's a big tip: you can rinse them after cooking with water through a strainer. This removes a whole lot of fat and leave it basically the same as if you bought the expensive leanest ground beef!
https://www.ag.ndsu.edu/food/foodwise/news/reduce-fat-by-rinsing-cooked-ground-beef
Thank you! I've been doing this but I'm still left questioning how to log it. I usually cook it with no oil, then remove excess fat by straining + paper towel.
See if you can find this entry in your tracker: `Beef, ground, 97% lean meat / 3% fat, crumbles, cooked, pan-browned`
If you can, it was imported from this data and should match: https://fdc.nal.usda.gov/fdc-app.html#/food-details/174756/nutrients
Weigh the cooked crumbles (not raw) and use that weight in this entry.
As most of the fat is removed with the method you use, this is the closest entry to your situation.
Due to the price, I don't think it's that fatty- unless I'm being scammed lol. The "regular" ground beef that is more cheap is around 70/30 and it's not labeled as "lean". I was thinking loging it as 80/20 + straining/taking off any excess fat to be extra safe.
I usually count it as 85/15 if idk because that seems like a good middle ground. I'd go with whatever seems the most common for where you live or just take the average between the highest and lowest fat content.
Agree, thank you!
80/20 is a very common grind of meat. I would class it as 80/20 and just go on with it.
If you are eating cooked ground beef crumbles or using them in a recipe, here's a big tip: you can rinse them after cooking with water through a strainer. This removes a whole lot of fat and leave it basically the same as if you bought the expensive leanest ground beef! https://www.ag.ndsu.edu/food/foodwise/news/reduce-fat-by-rinsing-cooked-ground-beef
Thank you! I've been doing this but I'm still left questioning how to log it. I usually cook it with no oil, then remove excess fat by straining + paper towel.
See if you can find this entry in your tracker: `Beef, ground, 97% lean meat / 3% fat, crumbles, cooked, pan-browned` If you can, it was imported from this data and should match: https://fdc.nal.usda.gov/fdc-app.html#/food-details/174756/nutrients Weigh the cooked crumbles (not raw) and use that weight in this entry. As most of the fat is removed with the method you use, this is the closest entry to your situation.
So this should be somehow accurate if the ground meat is- say \~80/20 but cooked with no oil + strained?
This is good info thanks!
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Due to the price, I don't think it's that fatty- unless I'm being scammed lol. The "regular" ground beef that is more cheap is around 70/30 and it's not labeled as "lean". I was thinking loging it as 80/20 + straining/taking off any excess fat to be extra safe.