# Whay Would You Use 70% Ground Beef For? **URL:** \ **Category:** Cafe Society\ **Created:** [March 4, 2017, 12:43am UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353 "2017-03-04T00:43:45Z")\ **Posts on this page:** 15\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 4, 2017, 5:55pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/21 "2017-03-04T17:55:13Z")
> [@Amateur\_Barbarian](#): > > Cook meat loaf and the like on a raised platform… like a regular wire rack covered with foil. That way all the fat drains off. I was going to mention this in my original post, but I somehow still find it a bit much in meatloaf. I’m not entirely sure why, as I like it in hamburgers. I think it’s because the panade in a meatloaf makes it pretty juicy and tender to begin with, and maybe it absorbs some of the oil or something? It just ends up with a heavy, greasy mouthfeel in a way that a 70-30 burger does quite (or perhaps the greasiness of the burger is offset by the bun and the fact that I make really thin burgers at this fat level.) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 4, 2017, 6:17pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/22 "2017-03-04T18:17:39Z")
I use a very lean mixture of ground pork along with the 70/30, along with oats. It doesn’t turn out too greasy at all and is uber-cheap. Learned the recipe from my mother (as did most of us, I suspect) and it is one that can get you through the end of the month with dinner and sandwiches when the money is tight. Speaking of which, I’ve found that my meatloaf holds together for meatloaf sandwiches better than some made with less fat. YMMV. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 4, 2017, 6:24pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/23 "2017-03-04T18:24:53Z")
> [@silenus](#): > > I use a very lean mixture of ground pork along with the 70/30, along with oats. It doesn’t turn out too greasy at all and is uber-cheap. Learned the recipe from my mother (as did most of us, I suspect) and it is one that can get you through the end of the month with dinner and sandwiches when the money is tight. > > Speaking of which, I’ve found that my meatloaf holds together for meatloaf sandwiches better than some made with less fat. YMMV. Well, with lean pork and 70-30, I assume you’re ending up somewhere closer to 20% rather than 30% fat range., depending on how much of each and how lean the pork is. That works fine for me for meatloaf. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 4, 2017, 6:42pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/24 "2017-03-04T18:42:34Z")
> [@pulykamell](#): > > I was going to mention this in my original post, but I somehow still find it a bit much in meatloaf. I’m not entirely sure why, as I like it in hamburgers. I think it’s because the panade in a meatloaf makes it pretty juicy and tender to begin with, and maybe it absorbs some of the oil or something? It just ends up with a heavy, greasy mouthfeel in a way that a 70-30 burger does quite (or perhaps the greasiness of the burger is offset by the bun and the fact that I make really thin burgers at this fat level.) I don’t find a rack to be necessary with the mix I use. There’s not a lot of runoff. I like using a baking dish because the meatloaf then gets nicely browned all over. Damn, now I’m craving a meatloaf sandwich. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 4, 2017, 6:54pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/25 "2017-03-04T18:54:21Z")
Me, too. Guess what just got added to the menu for this week? ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [March 4, 2017, 7:14pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/26 "2017-03-04T19:14:57Z")
Eh. There’s nothing gained in letting fatty meat stew in its own grease. ---
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [March 4, 2017, 11:10pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/27 "2017-03-04T23:10:26Z")
I used 70/30 ground beef to make [satin balls](http://www.njboxers.com/satin-balls-recipe.html), a dog food supplement, for my elderly, underweight dog. StG ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [March 4, 2017, 11:25pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/28 "2017-03-04T23:25:21Z")
> [@Amateur\_Barbarian](#): > > Eh. There’s nothing gained in letting fatty meat stew in its own grease. [Counterpoint](https://en.wikipedia.org/wiki/Duck_confit) ---
**Author:** ![actualliberalnotoneofthose](https://avatars.discourse-cdn.com/v4/letter/a/e79b87/32.png) [@actualliberalnotoneofthose](https://boards.straightdope.com/u/actualliberalnotoneofthose)\ **Post date:** [March 5, 2017, 4:56am UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/29 "2017-03-05T04:56:10Z")
I eat as high fat as possible. So, I will use it for burgers, taco meat, etc. Is the contention that 70/30 or 73/27 is not as appetizing/edible as 80/20 or that one would just rather eat lower fat content? I don’t think I notice much difference, and since I’m not looking to purposely eat low fat when I eat beef, if I see 2 packages sitting next to each other and one is 73/27 and it’s 2.99/lb and the other is $5.49/lb for 80/20, it’s just get the cheaper one. If I’m using ground beef at all, I don’t think I’m creating culinary art. I used to be one of those 90/10 or 93/7 or 96/4 people, but in that case it seemed like a pointless exercise of sacrificing taste for little or no health benefit. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 5, 2017, 6:31am UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/30 "2017-03-05T06:31:00Z")
> [@actualliberalnotoneofthose](#): > > if I see 2 packages sitting next to each other and one is 73/27 and it’s 2.99/lb and the other is $5.49/lb for 80/20, it’s just get the cheaper one. Good lord someone is trying to rip you off if the price difference is like that! But, yeah, I have pretty much zero use for anything leaner than about 85%. I’m racking my brain trying to think of the last time I even used anything that lean. ---
**Author:** ![gkster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gkster/32/14107_2.png) [@gkster](https://boards.straightdope.com/u/gkster)\ **Post date:** [March 5, 2017, 7:38am UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/31 "2017-03-05T07:38:02Z")
Years ago I made meat loaf with oatmeal following the recipe on the Quaker oats container–I don’t know what I did wrong and I’m usually a successful cook but it was inedible and had a slimy texture. I probably used a high fat ground beef since I was a poor graduate student at the time. Any ideas on what could have gone wrong? ---
**Author:** ![Balthisar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/balthisar/32/2825_2.png) [@Balthisar](https://boards.straightdope.com/u/Balthisar)\ **Post date:** [March 6, 2017, 1:38am UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/32 "2017-03-06T01:38:08Z")
I wish I could find that ratio! Everything here is “lean,” because, ya’ know, it’s healthy (rather than tasty). The first thing I’d try with 70/30 is hamburgers. ---
**Author:** ![Cartooniverse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cartooniverse/32/3084_2.png) [@Cartooniverse](https://boards.straightdope.com/u/Cartooniverse)\ **Post date:** [March 6, 2017, 2:47pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/33 "2017-03-06T14:47:01Z")
> [@Mahaloth](#): > > Yes, I use the Valu-time ubercheap 70/30 beef for meatloaf. It comes in a 3 lb. tube, which is the exact amount needed for my recipe as well. > > It makes perfect meatloaf at a very low price. Word. Also, chili recipes. The fat? Meh- it cooks off as I brown it before dumping into the crock pot of chili and any extra fat rises, or becomes part of the flavor. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [March 6, 2017, 3:56pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/34 "2017-03-06T15:56:18Z")
> [@gkster](#): > > Years ago I made meat loaf with oatmeal following the recipe on the Quaker oats container–I don’t know what I did wrong and I’m usually a successful cook but it was inedible and had a slimy texture. I probably used a high fat ground beef since I was a poor graduate student at the time. Any ideas on what could have gone wrong? You can only trap so much fat in a dish - certain french recipes aside. Using some filler to trap some fat in a meat loaf is one thing; trying to catch two cups and hold it in a two pound loaf is another. Really fatty mixes need some drain space. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [March 6, 2017, 6:17pm UTC](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353/35 "2017-03-06T18:17:28Z")
> [@wolfman](#): > > [Counterpoint](https://en.wikipedia.org/wiki/Duck_confit) I’ll raise you some good old Mexican carnitas… [Previous page](https://boards.straightdope.com/t/whay-would-you-use-70-ground-beef-for/781353.md?page=1)