3 ms·
Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat. Potato
by hombre_fatal 3y ago
Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat.
Potatoes are more interesting to consider than a head of broccoli though since they are one of the most satiating foods and it’s easier to ask why one food is satiating than why another is not.
- argiopetech 3y agoPerhaps I've misunderstood, but 80% ground beef has 20% fat, making it less than a 25-30% far tenderloin (can't confirm that number, just going with yours), which seems to invalidate your claim.
- hombre_fatal 3y agoYeah, you're right. I'm not sure how I butchered that so badly. The thought of ground beef being 80-95% fat even sounded absurd to me as I was writing it.
- spicymapotofu 3y agoNot that person, but I believe you're right. I think it's to do with muscle fiber - breaking the connections between the meat is fully pre-empted by grinding, and I theorize a connection between the mechanics of chewing and satiety.
- david-gpu 3y ago> Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat You got that backwards, as others have pointed out. 80% chuck is 80% lean and 20% fat. Simply look at the different grades of ground meat and compare their appearance. 95% "extra lean" ground meat is a darker shade of brown while 70% "medium" ground meat is much whiter due to the higher fat content.