Are american cows obese?

[Shalmanese]

… or am I missing something?

Whenever I read a recipe involving ground beef, it always starts with:

“Brown ground beef and drain off excess fat”

Yet I’ve never seen any excess fat with the ground beef I’ve used. I’ve tried everything from ultra-lean super healthy beef to bottom of the barrel, supermarket special beef which probably contains more offal than meat yet I’ve never seen this alleged excess fat.

Are Australian cows just naturally thinner or am I missing a part of the cooking process?

[lissener]

Every time you’ve ever cooked ground beef the pan has remained dry? There’s no melted fat left in the pan when you cook even low-grade ground beef?

[lieu]

I blame their parents.

[lissener]

I blame television and the Internet. I think the obese ones should sue McDonald’s.

[Wumpus]

The short answer is that yes, Australian cows are thinner (or, if you prefer, more fit). It’s because a majority of Australian beef is grass fed, whereas a majority of North American beef is grain fed in a feedlot–this produces more marbled (i.e. fattier) beef.

[Exapno_Mapcase]

There is no question that browning high-fat American hamburger will leave a copious amount of fat behind. It used to be a commonplace for homes to have grease jars to pour the fat into, rather than pouring it down the drain and taking the chance that it would gum up the pipes.

80% ground beef produces the most fat; 95% ground sirloin little to none.

Most Americans prefer the higher-fat beef for hamburgers because it makes for a tastier, juicier meat.

[Walloon]

Cow: female
Bull: male
Steer: bull castrated before maturity
Cattle: all of the above

“Are American cattle obese?”

[Walloon]

Scott P. Greiner, Beef Cattle Breeds and Biological Types:

Worldwide there are more than 250 breeds of beef cattle. Over 60 of these breeds are present in the United States. However, a relatively small number of breeds (less than 20) constitute the majority of the genetics utilized in the U.S. for commercial beef production. . .

British breeds are breeds that were developed in the British Isles and were brought to the United States in the late 1700s through the late 1800s. . . When compared to Continental European breeds, British breeds are generally smaller in mature size, reach mature size at an earlier age, have less growth potential, excel in fertility and calving ease, attain higher quality grades, and yield carcasses with a lower percentage of saleable product. . .

In comparison to British breeds, Continental European breeds are generally larger in mature size, later maturing (reach mature size at an older age), produce carcasses with less fat and a higher percentage of saleable product, have lower quality grades, and produce more calving difficulty when mated to cows of the British breeds.

[Shalmanese]

@Wumpus

The short answer is that yes, Australian cows are thinner (or, if you prefer, more fit). It’s because a majority of Australian beef is grass fed, whereas a majority of North American beef is grain fed in a feedlot–this produces more marbled (i.e. fattier) beef.

Wow, it turns out that my non-serious joke answer was actually correct…