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why we rinse meat

drewh10987

drewh10987

Member
Here's an interesting article I found on another site about the effect of rinsing your ground beef. It shows just how effective it is for removing fat.

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I'll be sure to keep this in mind for future reference.

After rinsing the meat, is it possible to store the rest of it in the fridge or freezer as usual?
 
MuscleGuyinNY said:
I'll be sure to keep this in mind for future reference.

After rinsing the meat, is it possible to store the rest of it in the fridge or freezer as usual?
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yep....just tap the strainer a few times to remove excess water.....this is the only way I eat ground beef....cept an ocasional cheat burger
 
MuscleGuyinNY said:
I'll be sure to keep this in mind for future reference.

After rinsing the meat, is it possible to store the rest of it in the fridge or freezer as usual?
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Yea it should be fine to store. It really makes you wonder if it's worth spending all the extra money on the 90+ meats.
 
If I were to freeze it, then I could just leave out the portion that I plan on rinsing and cooking. But I wonder if it'd be safe to rinse all of it, cooked whatever I wanted, then stored the rest in a tupperware container, or wrapped up in the fridge.
 
try cooking it as you would spaghetti:

boil it in a pot
dump into a collander/strainer
rinse water over it

Very effective in removing the fat. Works great on taco nights.
 
This is exactly what I do. I buy those 5# 'tubes' of 73% lean and rinse the hell out of it. If I want to add a little 'greasiness' back in, a few TB's of EVOO works and helps when you season it.

Cheap and effective.
 
Xodus said:
This is exactly what I do. I buy those 5# 'tubes' of 73% lean and rinse the hell out of it. If I want to add a little 'greasiness' back in, a few TB's of EVOO works and helps when you season it.

Cheap and effective.
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The EVOO is a great idea. I'm definitely gonna be trying that out the next time. Thanks for the idea.
 
I'm cooking up some lean ground beef right now. I'm pretty much making a 'poor man's Hamburger Helper.' I'm using low-fat cheese, but I wish I had wheat pasta, which I don't. Oh, well. I had some of the beef earlier and it was amazing. My father bought it, though, so I don't know where he got it from. It actually tastes much better than most kinds of ground beef that I've had in the past.

I also shall try the EVOO idea sometime.
 
drewh10987 said:
Yea it should be fine to store. It really makes you wonder if it's worth spending all the extra money on the 90+ meats.
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The 90+ meats typically contain better pieces at the beginning. Most of the fattier percents are the fattier left over pieces from trimming. Also, if 20%~ or so of your purchase is washed down the drain after cooking, is it really cheaper?
 
CodyMartin said:
The 90+ meats typically contain better pieces at the beginning. Most of the fattier percents are the fattier left over pieces from trimming. Also, if 20%~ or so of your purchase is washed down the drain after cooking, is it really cheaper?
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I guess it depends on what you get the 90% meats for.

Unless they are on sale, the fattier meats are cheaper as I am going to rinse the 90% like I do the 73%.
 
Xodus said:
I guess it depends on what you get the 90% meats for.

Unless they are on sale, the fattier meats are cheaper as I am going to rinse the 90% like I do the 73%.
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But 27% of that by weight is fat. Compared to 10%.

Lets say ALL the fat is removed during cooking (which it isn't).

A 5-pound package will cook down to (5*.73) = 3.65 lb.

A 4-Pound package of 90% lean (4*.9) = 3.6 lb.

That's an entire pound extra you would need of the 73% to equal the lean mass of the 90%.

I only buy 93% personally unless I grill burgers. You gotta have some fat (the 85% leans do pretty good) in order for the patty to stay cohesive while cooking.
 
CodyMartin said:
But 27% of that by weight is fat. Compared to 10%.

Lets say ALL the fat is removed during cooking (which it isn't).

A 5-pound package will cook down to (5*.73) = 3.65 lb.

A 4-Pound package of 90% lean (4*.9) = 3.6 lb.

That's an entire pound extra you would need of the 73% to equal the lean mass of the 90%.

I only buy 93% personally unless I grill burgers. You gotta have some fat (the 85% leans do pretty good) in order for the patty to stay cohesive while cooking.
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73% @ $2/lb or 90% @ ~$4/lb

I get 5# tubes for ~$10, plus I add the fats that I want back in.
 
The 90% are probably twice as much here as some of the fattier meats, so even though a higher percentage goes down the drain, the end result is much cheaper. So I guess it just boils down to how much you can get your meats for.
 
CodyMartin said:
I only buy 93% personally unless I grill burgers. You gotta have some fat (the 85% leans do pretty good) in order for the patty to stay cohesive while cooking.
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I've used 93% and mixed in egg whites before making the patties ... they held together well on the charcoal grill


To the OP ... saw a video on youtube about this last month and been doing it ever since - ground beef AND ground turkey get the wash in my kitchen - article is a nice find :clap2:
 
Tobinho said:
I imagine this considerably reduces the flavor too as it is also washed down the drain?
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Not really. Add some EVOO and some Mrs. Dash spices and everything is good again.

Can't really make patties with it, but for anything requiring ground beef, I usually have enough 'flavorful' additives where its not bad.
 
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