“which means it’s 70% lean and 30% fat.”
I have never really understood this measurement.
When you cook the meat, the fat melts and all you have left of your purchase is 70% meat. If he had bought the 80%/20% meat to fat ratio, there would have been 80% left.
Fat lends more taste, but you only need so much was her point. Cost to meat ratio is important to most people. I say buy Black Angus meats, and you won’t be disappointed.
Grab a piece of un-ground beef. There's red stuff and white stuff in it. The red stuff is muscle tissue, called "meat" or "lean". The white stuff is adipose tissue, called "fat". When the butcher makes ground beef, he estimates the amount of muscle tissue and the amount of adipose tissue going into the grinder. 70/30, for example, is approximately 70% muscle tissue and 30% adipose tissue.
Jack Sprat can eat 7/10s of it, and his wife gets the rest.
Cheaper groceries like Piggly or IGA often have 70/30
Which means 30% fat
Similar to butterfat measuring in milk or cream
With all due respect I prefer high fat ground beef for burgers...regular cow meat
Lower fat....to me...makes better chili or meat loaf or spaghetti etc
High fat cheap ground meat was very common 50 years ago
Not round or chuck
Just ground beef....
Super lean makes a dry burger
20% is minimum I’ll use....especially if grilling
I’m hungry...maybe I’ll have some kale...per Wifey orders