How does a butcher determine the fat content of ground meat to within a percentage point?
They http://www.hobartcorp.com/assets/specsheets/F-7514.pdf [Broken], of course.
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:
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.
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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