Politics.
Posted on 01/08/2015 10:13:52 AM PST by wastedyears
>>Generally, men just withdraw geographically and emotionally from these shrews. I also find it hilarious that these same women are the ones that complain that their husbands never help out. Not a shocker, when the wife treats the man like a child every time he cooks or cleans, he stops doing it.<<
Yyyyyup!
If she is in shape and generous in bed then a little nagging is tolerable. But if she is a once a monther, she has to go. Nags better put out.
You forgot the wise and charming gay couple.
70/30 ain’t nothing... for real flavor you need 10W-40 hamburger.
See, this is why I don't understand it. In my view, what you would have left is 100% meat. If it's 70% meat, what's the other 30% ?
The root of bitterness ... and so many wives have the ‘gunny sack offense’. Women suppress their husbands in other ways, too, like being passive-aggressive. And if a husband lets that sort of thing go un opposed, it will grow the root of bitterness. I could illustrate it, if there were any interested in the particulars.
BTW, this ‘fairness crap’ is a poor way to open the heart.
Politics.
It’s the fat from the meat plus water content.
Maybe if they called the product something less generic than “hamburger” it would help.
Around these parts:
70-30 = ground beef
80-20 = ground chuck
90-10 is ground sirloin
...or something like that.
Your feminist friends will think you are weak if you stop. You need their good opinion, so you had better keep doing it. When your husband divorces you for that 27-year-old Filipina, at least you can say you kept the moral high ground. /s
96-4 is ground round, the leanest you can buy.
Hehe. That's when I would have laughed, turned and walked away.
ground fat and water.
The red stuff is muscle tissue, called "meat" or "lean".
You answered the big question I had. Lean is an adjective, not a noun, but they use it as a noun.
Now, how much filler is in hamburger meat ?
Since the 'butcher' is 'estimating' the amount of fat vs. muscle tissue in the meat going into a grinder, then these 70/30 or 80/20 or 85/15 labels are not exactly accurate, are they ?
True but no matter what it’s made up of there is more fat in lower grades of beef.
We'll have to take your word for it. You yourself stated that "I don’t think I’ve ever SEEN 70/30 hamburger"!
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The more I read on this, the less I realize I know...
However, as long as ground round has at a minimum of 70% lean and maximum 30% fat and comes from the round, then it is correctly labeled. It could also have 90% lean and 10% fat and still be labeled as ground round.
http://meat.tamu.edu/ground-beef-labeling/
I've noticed this dichotomy for years and it royally p!$$e$ me off. There is a hierarchy of intelligence in advertising. White married males occupy its lowest levels. Black single women occupy the top levels. You can easily figure out who resides at all levels in between.
So... after the 30% fat is cooked away, the ‘meat’ is then made up of 70% muscle material and 30% fat/water ?
That would mean it was actually 60% fat/water before cooking.
See why I am confused ?
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