As part of our Healthy Cook’s Guide to Fat special report, we tested several cuts of ground beef to find out if one cut was the definitive “best” when it comes to fat. We wondered: Do fattier cuts of ground beef lose a higher percentage of their fat over heat, since the fat just seems to melt into the coals? And if so, does a cheaper, fattier cut end up as lean as the 90/10 (90% lean, 10% fat) that we usually recommend? We sent samples to the lab to find out, and as it turns out, the most obvious answer is the right answer.
The Takeaway: Stick with the 90/10 grind. You get a bigger burger that’s just as tasty, with less fat. And there’s still calorie room for a whole-grain bun and fresh toppings, like smashed avocado, crisp greens, and pickled veggies.
More Fat Facts:
- The Healthy Cook’s Guide to Ground Beef
- The Healthy Cook’s Guide to Total Fat
- The Healthy Cook’s Guide to Olive Oil