Q&A with a Commenter on my Quick Chili in an 8 Quart Pressure Cooker video:
COMMENTER: I'm surprised you don't drain your ground beef.
DadCooksDinner: What? Why in the world would you do that?
COMMENTER: To drain off the fat. After cooking. Everyone does it.
If everyone jumped off a bridge, would you jump too?
Every now and again I get asked "Why don't you drain your ground beef?". I was surprised the first few times I was asked. I had never heard of such a thing.
Do I drain my ground beef? No! Why would I? Sure, it may get rid of some of the fat. But I want that fat in the recipe - fat is flavor.
Speaking of flavor, I'm not just draining fat. I'm draining all the juices that escaped the meat - that's even more flavor down the drain.
If you worry about fat, buy leaner ground beef. "Ground Beef" is usually 70% lean, 30% fat. Maybe I could understand draining that. But, why not buy 80% lean ground chuck instead? Or 85% lean ground round (my favorite for chili), or ultra-lean 90% to 92% ground sirloin?
Why throw out all the flavor?
Ahem. Sorry. I'll stop ranting, and ask a question:
Reader survey: Do you drain ground beef?
So, it's time for a survey. My question to you, dear readers:
Do you drain ground beef? Yes or no. If yes, why? Why?? WHY!?!?!?!?
Please let me know in the comments. I promise I'll stop yelling.
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William Spearman says
Do not know of a champion chili maker who strains/drains the meat........
Jane SNOW says
Your rant makes perfect sense. I usually drain some of the fat, leave some. There was a fear-of-fat period when I even WASHED it after draining. I never thought to just buy leaner ground beef. Duh.
Royce says
Grew up with everyone always draining it and I never understood why. Fat is actually good for you if it's the right kind like from meat. Plus it retains all the flavors from seasonings and natural flavor of meat as well. If you're worried about it for a casserole or something I'd recommended just compensating for the amount of liquid and adjust water needed accordingly.
Debby says
I'm sad to say I'm not a natural cook, so I follow directions. So I drain the fat (and the juices!). So, I trust you MIke, and what you say makes perfect sense. So, I won't drain it for a while and see how it goes. 🙂
Razzy 7 says
Depends upon what ground meat I'm using. If it's 90-10, for example, I wouldn't drain it. If it's a high fat to meat ratio I would. The flavor is in the juices that come from the meat, not the actual fat. I sometimes use a fat separator, where the fat separates from the juices and I pour off the fat and keep the juices.
I just bought what is going to be a handy tool from QVC. It's item # K-45776 Set of 2 Grease Strainers with Bowls and Lids. Look up that item number on QVC and watch the video. These strainers have several different uses and will be very handy I think.
KimL says
Actually, some flavors dissolve in fat some in water and some in alcohol. So fat does carry flavors from the food.
Carolyn says
I do not drain my ground beef. Of course we use 96/4 beef so there is very little fat to drain. My son always drains the fat but he uses 80/20 hamburger.
Tara says
I do not drain my ground beef, for the same reasons as you, it takes away flavour. I tend to buy lean or extra lean, so there's never very much fat anyway
K says
Nope.
Linda says
Yep, I do. I buy the 93% fat-free stuff and then drain after cooking. If I don't, I notice that whatever I'm making is greasier in taste and texture and I don't like it.
Mike in Austin says
Not just "no" but "hell no"! For a less greasy mouth feel, I'll add a little masa to my taco meat. It also adds a more Mexican flavor. I usually use 80/20 ground chuck.
Dan says
My mom was a drainer, and that's what I learned. However, about 10 years ago I started buying mostly the 90% ground beef, and decided to stop draining.
Martha Doane says
I do not drain ground beef. I agree that it is foolish to pour away the flavor. I do skim fat off stock because grease on soup is unpleasant. I render down extra fat trimmed off pork or beef (brisket etc) to use when frying. I figure I paid for those products and do not want to waste.
Samina says
Nope - not a drainer. I generally buy ground sirloin, so there's not much fat to drain.
Nathaniel says
We always get lean meat then don't drain. Bland food is the wurst!
Peter says
I'll admit I usually drain it. There's usually a noticeable price difference between 85 and 90 % ground beef and for a lot of our purposes, we don't need the extra fat/grease. Tacos, spaghetti, and such where the extra grease is more apparent often call for some draining. I can see the point of your argument, though. Probably worth a little consideration for the future, but a lot of times that extra fat isn't really desired, even at the expense of some flavor.
Fletch says
I used to drain it, but I haven't in years. If it's something I don't want the extra fat in like say tacos, I just buy leaner beef. I agree you're draining away some flavor.