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Do you drain beef mince fat?

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  • Do you drain beef mince fat?

    I'm cooking some mince to make bolognese with (homemade, all-natural sauce of course, and no spaghetti!) and was wondering if I should drain the fat? Cos we all like fat, right?

    Would it be okay to just add the sauce and keep cooking? Initial thoughts are that it can only add to the flavour!

  • #2
    I always keep/use the fat. Sometimes I drain off some of it if I think it'll be too much for the recipe I'm making and use it next time I am cooking a leaner minced meat (ie: turkey, chicken, bison).

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    • #3
      I drain the fat right into my gaping pie hole. No seriously, I mix in the tomato sauce and leave all the fat in and it tastes great.
      Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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      • #4
        We add extra fat to the mince....
        Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

        Griff's cholesterol primer
        5,000 Cal Fat <> 5,000 Cal Carbs
        Winterbike: What I eat every day is what other people eat to treat themselves.
        TQP: I find for me that nutrition is much more important than what I do in the gym.
        bloodorchid is always right

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        • #5
          ^ we do the same....actually I use 75/25 so there is little need for any extra.

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          • #6
            I don't drain mine. I do what Neckhammer does, actually. My grass-fed ground beef seems lean so I use a couple of tablespoons of the tallow/marrow combo I get from making beef bone broth, and sauté onions and garlic in that. Then add beef and brown. Sometimes I add bone broth and boil down a bit before adding tomato sauce. It's tasty.

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            • #7
              Grassfed= leave fat in or drain a little off for later use (good as gold - can't waste)
              Grocery store = Drain and rinse (mince) and throw it out

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              • #8
                Well last night I cooked some bolognese for tonight, and I tried leaving the fat in and just added the tomato sauce. However, I noticed that even after well over an hour on simmer the sauce never seemed to thicken? It stayed very runny but I like a thick sauce, so is it the fat that's doing that? Any way to thicken it, and stop it from happening in future?


                Originally posted by MarieD View Post
                Grassfed= leave fat in or drain a little off for later use (good as gold - can't waste)
                Grocery store = Drain and rinse (mince) and throw it out
                How much damage will the fat from the grocery mince really do to me?

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                • #9
                  Originally posted by HERC0 View Post
                  How much damage will the fat from the grocery mince really do to me?
                  all the bad stuff in conventional meat bought at most grocery stores is in the fat. it's not going to kill you or anything, it's just not as clean and well balanced (omega ratio) as grassfed beef. i usually go with the leanest possible conventional beef when making a chili or something, then try for fattier options of grassfed when i have the money to spend.

                  as for your sauce, fat is very liquid when hot. take that sauce off the heat for a while and it will likely start to thicken up a bit.
                  http://www.marksdailyapple.com/forum/thread60178.html

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                  • #10
                    Originally posted by MarieD View Post
                    Grassfed= leave fat in or drain a little off for later use (good as gold - can't waste)
                    Grocery store = Drain and rinse (mince) and throw it out
                    I could see draining it, but rinsing it seems a bit ridiculous and reminds me of crazy low-fat diet stuff. A little residual conventional beef fat is not going to make you keel over and die.
                    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

                    Owly's Journal

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                    • #11
                      Originally posted by HERC0 View Post
                      How much damage will the fat from the grocery mince really do to me?
                      It won't. People overreact about that. Seriously they do. They ate soybean and canola oil for years and never batted an eye. But conventional beef fat? Oh my god! I think it's just traces of crazy CW or vegetarian thinking with a paleo/primal overlay.

                      Originally posted by Owly View Post
                      I could see draining it, but rinsing it seems a bit ridiculous and reminds me of crazy low-fat diet stuff. A little residual conventional beef fat is not going to make you keel over and die.
                      Yeah, this. The only time you should ever drain and rinse is if you are going to dehydrate it.
                      Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                      • #12
                        I do the same, also if it's CAFO/conventional meat, I may add in some good fat to replace what I drained off.

                        Originally posted by MarieD View Post
                        Grassfed= leave fat in or drain a little off for later use (good as gold - can't waste)
                        Grocery store = Drain and rinse (mince) and throw it out

                        Comment


                        • #13
                          Originally posted by primalrob View Post
                          all the bad stuff in conventional meat bought at most grocery stores is in the fat. it's not going to kill you or anything, it's just not as clean and well balanced (omega ratio) as grassfed beef.
                          'All the bad stuff goes into the fat' - could this be why my acne's getting worse since going primal and losing some of my own body fat? All the bad stuff being released into my body etc?
                          Last edited by HERC0; 10-19-2012, 04:46 AM.

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