What is the process for determining leanness in meat?
When you purchase hamburger you can buy 85/15, 90/10, etc. What is the process for creating leaner meat?
put it in a press and squeeze all the fat out...then giill it unti the remaning fat burns off, LOL....just kidding, the really cheep cuts of hamburger are loaded with fat, But lean hamburger may not be as gods for you as the stores fresh ground beef. The store Fresh ground usually includes the remains of steak trimmings, chuck roast, prime rib and other quality cuts ground up to prevent waste....
If it is already ground up, you can cook it, then place it in a strainer and pour boiling water over it. That will flush out a lot of the fat, because high heat melts fat. You can even see it going down the drain. If you do this twice, it is even better. That process with create leaner hamburger meat.
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