Can a Butcher Accurately Measure Fat Content in Ground Meat?

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Discussion Overview

The discussion revolves around how butchers measure the fat content in ground meat, exploring methods, regulations, and related anecdotes. It includes inquiries into the accuracy of these measurements and references to regulatory documents.

Discussion Character

  • Exploratory, Technical explanation, Debate/contested, Meta-discussion

Main Points Raised

  • One participant questions how butchers can determine fat content to within a percentage point.
  • Another participant suggests a specific resource for measuring fat content, linking to a technical document.
  • A humorous exchange occurs regarding the difficulty of finding straightforward answers, with one participant comparing it to more complex scientific questions.
  • Anecdotal evidence is presented about a farmer's method of measuring meat ratios, highlighting informal measurement techniques.
  • One participant expresses frustration at the lack of clear information from the USDA regarding fat content regulations and measurement methods.
  • References to specific regulations and military protocols for measuring fat content in meat are provided by participants.
  • A participant shares a personal reflection on the fat content of ground beef when cooked, indicating a subjective perspective on the topic.

Areas of Agreement / Disagreement

The discussion does not reach a consensus on the specific methods used by butchers to measure fat content, and multiple viewpoints and anecdotes are presented without resolution.

Contextual Notes

Participants express uncertainty regarding the availability and clarity of regulatory documents related to fat content measurement in ground meat.

Who May Find This Useful

Individuals interested in food science, meat processing, culinary arts, and regulatory standards in food safety may find this discussion relevant.

Loren Booda
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How does a butcher determine the fat content of ground meat to within a percentage point?
 
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They http://www.hobartcorp.com/assets/specsheets/F-7514.pdf , of course.
 
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You've whet my appetite with food for thought, but where's the beef?
 
On page 2, of course.
 
'twould that all scientifically-minded questions were so easy to answer...

How do they measure the large-scale curvature of the universe?
How do they determine how many physical dimensions there are?
 
A farmer was asked at his road-side stand how he could sell rabbit-meat sandwiches for only $1 each, and the farmer admitted that he used a bit of horse-meat to "extend" the rabbit-meat. When pressed, he admitted that the horse-meat to rabbit-meat ratio was about 50:50. When he was asked how he measured that ratio, the answer was "one horse, one rabbit".
 
Wow... I thought the information would be easy to find. It's not.

The USDA website was not particularly helpful, but I did locate a reference to '9 CFR 319.15(a)' which covers allowable fat content in ground meat. I could not find the actual document, nor could I find any documentation on how fat content is to be determined, nor the allowable variability.
 
Oops- here it is:

http://cfr.vlex.com/source/1058
 
Last edited by a moderator:
Seriously, the first response had it. It's measured. If you want more details, you can always count on the military to have specific protocols.
http://www.marines.mil/news/publications/Documents/MCO%2010110.15C.pdf
 
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  • #10
I feel better knowing that a good majority of its fat is rendered when I cook 80% lean ground beef.:-p
 

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