For most of this week I will be out of town on business. There will be a fair bit of coming and going, so I might have a chance to post, but not as frequently as I would like.
So I would like to give you the floor this week. Please email me or comment on this post with any nutrition / food questions or thoughts you might have.
ttfn!
So last night we were at the grocery store looking to buy ground beef. Now I know you are a vegetarian, but you should hopefully know the answer to this. Is there really any difference between buying 93/7 meat and 80/20 meat? I mean, if you drain all the fat anyway does it really matter? It all burns off right?
ReplyDeleteJennifer F
Yes, personal preferences aside, I know quite a bit about meat and meat cookery.
ReplyDeleteThere is a difference. Not all of the fat cooks off or can be drained off. So from a nutritional standpoint, you are better off with a lower fat content or a ground meat that is lower in fat like turkey.
From the food science perspective, more fat in a meat means it will be more tender and have more flavor. Fat in general = tenderness and flavor. So if you don't care about the health aspects, you might prefer meat with a higher fat content. This is especially true for steaks and cuts of meat that aren't ground together. But it still hold true for those varieties as well. The difference may not even be that noticeable for you, so it's a matter of personal preference.