Hey Yo Matt: Ground Beef


So I saw a while back you asked on PaleoNow for a new name for your “Dear Matt” blogs, so “Hey Yo Matt… is my suggestion. But my question is… Say I buy some 80/20 Ground Beef from the Publix and brown it a skillet then drain all the fat out. Then lets say I buy some lean ground beef (95/5) and cook and drain it the same way. How does the fat content of the 80/20 ground beef (after cooking) compare to the fat content of 95/5 ground beef (after cooking)? Also do you have a Jedi cooking techniques to reduce the fat content of not as lean types of ground beef.

We have a winner. I like Hey Yo Matt a lot more than any of the other ideas. You have to say it with a sort of Jersey accent. Like Rocky. Do it.

Isn’t that much cooler.

Ok, time for the question.

I think, and maybe this will require some form of Mythbusters testing, that even if you drain it you are going to have more fat in the 80/20 no matter what you do. The simple fact is that you are starting with less fat in the other one. Also, it would be hard to cook that much fat out of a fatty cut of meat without turning it into absolute shoe leather.

The second question sort of boggled my mind, but than I remembered that my buddy is not bombarded by my constant Paleo badgering like people at the gym are. So, let me say this again: Fat is good.

Fat is the building block of every hormone that your body releases. Without fat you cease to work as a human being. You either go into Rabbit Starvation and die or your body turns super catabolic and stops performing a vital function and than you die.

You need fat, but you specifically need essential fatty acids.

So, if you are trying to do this to reduce the amount of pro-inflammatory Omega-6′s in your diet to improve your Omega-3 to Omega-6 ratio than that is a completely different conversation. Actually, maybe that’s what he was asking. I may have underestimated how annoying I am for a second.

Fat leaves meat when it reaches a melting point. This is where it becomes liquid (think the juicy part of a juicy steak) and can drain from the meat.

The higher the heat, the more liquid it will become. This also means that the drier the meat will become.

If you are really that worried about your fatty acid ratio than I think there are other ways to go about this. There is no point in eating meat that tastes like charred butt. Keeping a little of the sub-optimal fat is not the worst thing.

You just need to realize that you should not eat very fatty cuts of conventional meats for every single meal. Throw some fish in the mix. Supplement with fish oil.

This is not optimal, but its very practical. My Jedi suggestions would be anything on a grill would be the most efficient and best tasting way to reduce the n-6 heavy fat content of conventional meat.

The real key here is variety.


One Comment

  1. Hoff,

    Thanks for the reply…