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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Kevin Cooper says
We have always purchased 90/10 but more recently in 10 lb quantities and browning it all, freezing in 1 lb sizes. I was draining it into Styrofoam coffee cups for later disposal when I noticed after it cooled it had separated into fat on water... about 80% liquid and 20% fat. Considering that 10 lbs of HB gave up 2-3 lbs of drainage, (yes, 25%. Try it sometime with your scale) I was adding 20some percent more to the cost. Sum it up to say, I I no longer throw the flavors and money into the garbage.
random caveman says
Noo, no drain.
Animal fat is tasty. Animal fat is satious.
Ooga booga, have a nice day.
Amy McCune says
I'm not a drainer anymore. Only did it because I didn't know why the recipes said to do it and I was obediently following instructions. It was kinda painful when using a cast iron skillet. I realize now that recipes say this out of habit. It's mostly to do with the anti-fat craze of the 80's I presume, but also perhaps because cooking with regular ground beef mid-19th century would create excessive liquid fat and it may have been hard to blend ingredients that were not fat-miscible.
I have been using extra lean ground buffalo (because they are non-CAFO) but recently found lean grass-fed/finished beef (no antibiotics). I want to keep the fat from animals that have been raised with the end product quality in mind. Fat is good if it's from a good source.
Nick says
I buy 93/7 or 90/10 and never drain. No point. Not like you gain anything from it. I have noticed with taco meat for instance that it always tastes richer and... well, beefier when you dont drain it. Drained, the beef really is just kinda bland and the only stars of the show are all the seasoning components. Imo the seasoning should be a compliment to the main attraction not the attraction itself. Just seems wasteful and pointless to me
TRees says
Happy New Year! Am multi-tasking while making chili. I am not draining the ground beef; i have before, but has been awhile since I made chili. Never paid much attention to the draining, just did it automatically. However, tonight I thought, why do I have to? Checked this site, and definitely NOT draining the beef. Now I'm really hungry for this New Year's Day Night treat, and with some red wine or a few cold beers. Thanks for the info and for sharing!
Charlie says
I drain most of the time because I find that the meat ends up being really greasy and there isn't a lot of flavor gained.
Addie Calvitt says
Hi Mike, thank you for sharing so many great recipes!
No, I do not drain my ground beef after cooking. I prefer to use the 93% or 94% lean ground beef for this very reason.
Bill says
I never drain ground beef after cooking (unless my better have is watching). My wife ALWAYS drains ground beef -- she call's all of it "FAT!". I've tried to explain that most is water and flavor, but to no avail.
Rhonda says
Never.
Chris says
Depends on the amount of grease in the pot. If it is excessive, I'll spoon some out or use tongs and paper towel to get some out.
Rachel C says
I used to drain ground beef years ago when I was buying the cheapest 70-75% lean variety, but I haven't since I started buying 85-93% lean. I know it's more expensive, but if you're draining off and throwing away all that fat, then you're paying for fat that you're throwing away, so why not pay a little extra for meat you'll actually eat all of, you know?
Aaron Friedman says
No, not beef. I usually use 85-15 from Costco. If I'm using very fatty ground pork as well though I will occasionally.
Marilyn says
Hi, I'm with you. I could never understand why. So, no, I don't drain my beef. I used to find that some beef seemed to have more broth/ water than others and that it would water down my sauce but not so much any more. If a recipe specifically asks that I do, I drain it off into a separate bowl, remove the fat drippings and save the broth for gravies or soups.
David A Edelstein says
Never.
Monica says
I don't drain mine. We get grass fed beef, and there's lots of good stuff in the fat!