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Everything but the gobble

  1. Jul 5, 2009 #1
    How does a butcher determine the fat content of ground meat to within a percentage point?
     
  2. jcsd
  3. Jul 5, 2009 #2

    negitron

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    They http://www.hobartcorp.com/assets/specsheets/F-7514.pdf [Broken], of course.
     
    Last edited by a moderator: May 4, 2017
  4. Jul 5, 2009 #3
    You've whet my appetite with food for thought, but where's the beef?
     
  5. Jul 5, 2009 #4

    negitron

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    On page 2, of course.
     
  6. Jul 5, 2009 #5

    DaveC426913

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    '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?
     
  7. Jul 6, 2009 #6

    turbo

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    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".
     
  8. Jul 6, 2009 #7

    Andy Resnick

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    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.
     
  9. Jul 6, 2009 #8

    Andy Resnick

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    Oops- here it is:

    http://cfr.vlex.com/source/1058 [Broken]
     
    Last edited by a moderator: May 4, 2017
  10. Jul 6, 2009 #9

    Moonbear

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    Last edited by a moderator: Apr 24, 2017
  11. Jul 6, 2009 #10
    I feel better knowing that a good majority of its fat is rendered when I cook 80% lean ground beef.:tongue:
     
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