80/20 beef

609dean

New member
Should I completly stay away from 80/20 beef. I kno I should jus choose a leaner ratio of beef but sometimes it's all thats in the house or it's so much cheaper nd it's all that I can affored haha. Sometimes what it comes down to is, either eat the 80/20 or jus don't eat any red meat at all
 
1) No. Fat is good for you. You need fat when bulking, cutting, recomp whatever. The body needs fat, and meat is a great source.

2)Invalid Link Removed This explains why 80/20 is cheaper, and could actually be more lean
 
I believe the USDA even approved a cheaper fattier form within the last 6 months of 73/27 i think. Dont quote me, but some fat helps and 80/20 can work especially if your draining away most of the fat. Its cheap, available, and easy to work with on flavor.
 
Sean1332 said:
1) No. Fat is good for you. You need fat when bulking, cutting, recomp whatever. The body needs fat, and meat is a great source.

2)Invalid Link Removed This explains why 80/20 is cheaper, and could actually be more lean
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That is an awesome thread.
 
I prefer 93/7. Just enough fat to have good flavor. If I need some extra fat I throw on some natty PB.
 
I personally prefer the 90/10 or better of quality beef. Not really because I am concerned with the fat but because when I grill my burgers they shrink down to much with more fat. I get plenty of flavor from the seasoning that I add and the leaner meat cooks more consistently.
 
Its the fat melting off. The fatter or poorer quality meat the more they shrink. I have noticed that when I get meat from one particular large retail store that the meat may say 90/10 but they always shrink more than the others. Poor quality meat and or labeled incorrectly.
 
Kleaver said:
Its the fat melting off. The fatter or poorer quality meat the more they shrink. I have noticed that when I get meat from one particular large retail store that the meat may say 90/10 but they always shrink more than the others. Poor quality meat and or labeled incorrectly.
Click to expand...

That's from them pumping it with a liquid filler. It's basically water draining away.
 
You can make 80/20 into ~96/4 by doing the rinse method. Cook the beef in about a 1/2 vegetable oil, pour into a strainer and dump boiling water over it. The fat cooks off and stays with the oil, since the oil is hydrophobic it washes off with the water. There is a Marc lobliner video on YouTube and the method is from some university Dr. Its pretty handy if you need protein and not fat for your macros.
 
broken bottle said:
You can make 80/20 into ~96/4 by doing the rinse method. Cook the beef in about a 1/2 vegetable oil, pour into a strainer and dump boiling water over it. The fat cooks off and stays with the oil, since the oil is hydrophobic it washes off with the water. There is a Marc lobliner video on YouTube and the method is from some university Dr. Its pretty handy if you need protein and not fat for your macros.
Click to expand...

Interesting I have just enough time to try this
 
broken bottle said:
You can make 80/20 into ~96/4 by doing the rinse method. Cook the beef in about a 1/2 vegetable oil, pour into a strainer and dump boiling water over it. The fat cooks off and stays with the oil, since the oil is hydrophobic it washes off with the water. There is a Marc lobliner video on YouTube and the method is from some university Dr. Its pretty handy if you need protein and not fat for your macros.
Click to expand...

Makes it taste and have the texture of rubber.
 
I love 80/20 for a bulk i swear since I started using 80/20 I'm able to add a lot more calories to my bulk that were impossible to reach before.
 
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