Curious about the percentages on ground beef? I’ve often thought about why they use those specific numbers like 92%, 90%, and 73% for lean-to-fat ratios. What’s the reasoning behind those choices?
Why 92/90/80/73% lean on ground beef?
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One response to “Why 92/90/80/73% lean on ground beef?”
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Great question! The percentages given for ground beef reflect the lean-to-fat ratio in the meat, and the specific numbers are based on industry standards and consumer preferences.
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Industry Standards: The percentages are established to provide a clear and consistent way to communicate fat content. The most common ratios (like 80%, 85%, 90%, 93%) have become standardized over time, making it easier for both consumers and producers to identify and choose their preferred level of fat.
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Cooking Properties: Different fat contents affect the flavor, juiciness, and texture of the meat when cooked. For instance, higher fat content (like 73% or 80%) will yield a juicier burger, while leaner blends (like 90% or 92%) are better for those seeking lower fat options, but can be drier if not cooked correctly.
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Consumer Preferences: These specific percentages also cater to varying dietary needs and personal taste preferences. Some people prefer leaner options for health reasons, while others might choose higher-fat content for added flavor.
Overall, the percentages serve as a helpful guide for consumers to select the right ground beef for their recipes and dietary choices!
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