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  #1   ^
Old Sat, Jul-04-15, 07:25
MsSis MsSis is offline
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Posts: 27
 
Plan: Carbohydrate Addicts Diet
Stats: 173/173/123 Female 62
BF:
Progress: 0%
Default Ground Beef

Do any of you buy 75/25 (70/30...I can't remember) ground beef? I usually by 85/15 or 80/20 but the 70/30 is usually cheaper. I am trying to stretch the budget. Is there really a big difference between the three? I have always measured out my meat portions so my whole family can enjoy some at each meal. Now that I have to eat a more meat at each meal I see my grocery bill going up.
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  #2   ^
Old Sat, Jul-04-15, 07:33
SilverEm SilverEm is offline
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Posts: 1,081
 
Plan: LC RPAH/FailSafe
Stats: 137/136/136 Female 67"
BF:
Progress: 100%
Location: Maintenance since 2001
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Hi, MsSis. I just buy the one I want. I cook mine in butter and green onions, so it doesn't matter what the fat content is in the package, for my food plan.
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  #3   ^
Old Sat, Jul-04-15, 08:44
AngelaLynn AngelaLynn is offline
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Posts: 82
 
Plan: Atkins (DANDR)
Stats: 300/284/180 Female 5'5"
BF:
Progress: 13%
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I would think it just means more draining after you brown it? Try it and then let us know if you see a difference. It is quite expensive so it would really help me out too.
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  #4   ^
Old Sat, Jul-04-15, 09:53
kirkor kirkor is offline
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Posts: 188
 
Plan: IF dairy-free keto ish
Stats: 175/175/170 Male 71
BF:
Progress: 0%
Location: San Diego, CA
Default

How much cheaper? And I think it would depend on what you're using it for.
'cuz if it's something where the fat is going to drain off, you're going to lose a lot of what you're buying in the first place.
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  #5   ^
Old Sat, Jul-04-15, 10:01
WereBear's Avatar
WereBear WereBear is online now
Senior Member
Posts: 14,605
 
Plan: EpiPaleo/Primal/LowOx
Stats: 220/125/150 Female 67
BF:
Progress: 136%
Location: USA
Default

The way I see it, I'm eating more food. When they charge me food prices for something that isn't food, they are actually ripping me off.
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  #6   ^
Old Sat, Jul-04-15, 10:44
comanchesu comanchesu is offline
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Posts: 161
 
Plan: Atkins
Stats: 182/175/155 Female 65 inches
BF:
Progress:
Default

Quote:
Originally Posted by MsSis
Do any of you buy 75/25 (70/30...I can't remember) ground beef? I usually by 85/15 or 80/20 but the 70/30 is usually cheaper. I am trying to stretch the budget. Is there really a big difference between the three? I have always measured out my meat portions so my whole family can enjoy some at each meal. Now that I have to eat a more meat at each meal I see my grocery bill going up.


To my mind, the amount of fat that cooks out is why it's cheaper-you might be paying more of the 80/20 but you're getting more meat (much less shrinkage).
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  #7   ^
Old Sat, Jul-04-15, 10:50
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cotonpal cotonpal is online now
Senior Member
Posts: 5,283
 
Plan: very low carb real food
Stats: 245/125/135 Female 62
BF:
Progress: 109%
Location: Vermont
Default

Quote:
Originally Posted by comanchesu
To my mind, the amount of fat that cooks out is why it's cheaper-you might be paying more of the 80/20 but you're getting more meat (much less shrinkage).


I get the highest fat content ground meat and I never just pour off the fat. I follow a high fat, low carb moderate protein diet so pouring off the fat is wasting an important nutrient from my perspective. I always find a way to eat it.

Jean
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  #8   ^
Old Sat, Jul-04-15, 11:13
Meme#1's Avatar
Meme#1 Meme#1 is offline
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Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
Default

Jean,
I agree about not pouring off the fat.
That is training we were taught back in the 70s when the low fat trend kicked in.
Fat is flavor too!!
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  #9   ^
Old Sat, Jul-04-15, 11:20
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teaser teaser is offline
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Posts: 15,075
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
Default

I pour the fat out. Usually onto the hamburger pattie. Otherwise I'll cook my eggs in it the next morning, it's the only fat I like with my eggs as much as I like butter. Also great for frying fish.

80/20 beef only has about 14 percent more lean than 70/30 does, so not worth paying much more for on that account.
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  #10   ^
Old Sat, Jul-04-15, 12:02
Little Me's Avatar
Little Me Little Me is offline
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Posts: 1,177
 
Plan: LC/GF
Stats: 208/174/168 Female 5'3
BF:
Progress: 85%
Location: SoCal
Default

Quote:
Originally Posted by MsSis
Do any of you buy 75/25 (70/30...I can't remember) ground beef? I usually by 85/15 or 80/20 but the 70/30 is usually cheaper. I am trying to stretch the budget. Is there really a big difference between the three? I have always measured out my meat portions so my whole family can enjoy some at each meal. Now that I have to eat a more meat at each meal I see my grocery bill going up.

I bought it once. I grilled burgers on the barbie and there was so much grease it kept catching fire. Back to 80/20.
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  #11   ^
Old Sat, Jul-04-15, 13:47
inflammabl's Avatar
inflammabl inflammabl is offline
Senior Member
Posts: 2,371
 
Plan: Atkins
Stats: 296/220/205 Male 71 inches
BF:25%?
Progress: 84%
Location: Upstate SC
Default

Quote:
Originally Posted by MsSis
Is there really a big difference between the three?

Precooked? Of course. After it has been cooked? I find it depends on how much fat I leave behind. Even when I go as high as 80/20, I still leave a lot of it behind when I fry it as a burger.
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  #12   ^
Old Sat, Jul-04-15, 15:15
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Blume Blume is offline
Registered Member
Posts: 36
 
Plan: Keto
Stats: 200/190/115 Female 5' 0
BF:Hi/Med/Low
Progress: 12%
Location: Europe
Default

I pour the fat out and use it later for cooking eggs or mushrooms.
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  #13   ^
Old Sat, Jul-04-15, 17:50
NoWhammies's Avatar
NoWhammies NoWhammies is offline
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Posts: 5,936
 
Plan: keto ancestral/IF
Stats: 330/189/140 Female 5'4"
BF:
Progress: 74%
Location: Southwestern Washington
Default

The fattier ground beef is going to be more satiating if you can find a way to keep the fat in whatever you're cooking. I buy it and use it in soups and stews.
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  #14   ^
Old Sat, Jul-04-15, 17:50
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Kristine Kristine is offline
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Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

I just buy whatever's cheapest.

I think there might be some confusion over what cooks off: it should only be water that cooks off. The fat is left behind, unless you're completely scorching it and it's splattering all over your stove and getting sucked up the vent.

To save the fat, either cook it gently, or use it in a recipe in which you can add the fat back to it. One nice way to do that is in burgers, meatballs, or meatloaf using coconut flour. It hangs onto that fat nicely.
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  #15   ^
Old Sun, Jul-05-15, 08:20
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WereBear WereBear is online now
Senior Member
Posts: 14,605
 
Plan: EpiPaleo/Primal/LowOx
Stats: 220/125/150 Female 67
BF:
Progress: 136%
Location: USA
Default

Quote:
Originally Posted by Kristine
One nice way to do that is in burgers, meatballs, or meatloaf using coconut flour. It hangs onto that fat nicely.


Seconded! In some recipes coconut flour is a problem because it soaks up all available liquid. But it has its upside.
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