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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DavidK93 says
You know, I always have because recipes say to. But after reading that I'm never going to again! In fairness, I was kind of searching the internet for a justification not to anymore.
Xesc says
No! Why on Earth would you do such a horrible thing to your food?!
If people would just stop with that outdated flawed belief from the 70'ies that fat's bad, and drop all that damned sugar instead, we'd all be in a much better place.
And I wholly agree with you, that's where all the flavor is - you, who drain, try to take a spoon full of the dry meat you leave behind, and taste it... please!
I'm mediterranean, and trust me, my grandparents would get a heart attack from hearing this - way before they would from eating the fat/juices from the beef... I promise.
Kyle says
I don't drain the fat from my beef for the reasons you stated above but also because I live a very active lifestyle and I know that natural fats in your diet are a good thing in moderation. Cutting all fats seems like a bad diet trend made popular by weight loss fads but that's a longer conversation.
Erin says
No, I don’t. I don’t for exactly the reasons you state. And I found your post here specifically because I was looking for validation. Ha! Solidarity, my friend. Thanks for the validation.
s r miller says
Why? Why would I? And lose a flavor profile?
If I drain the released juices, fat/oil, and then add back oil to cook the veggies — what have I done other than substitute one fat for another.
Like much in society — doesn’t make sense; but if it makes you feel better...
Mike says
I drain higher fat content hamburger and save the result. I let the result of the draining sit and the fat separates from the rest. Frying in this fat (tallow) provides a flavor boost to the foods that are fried in it. I especially like frying potatoes in it. I have plenty of uses for the tallow but do not know what I can use the drippings which are generally like a brownish jelly when pure.
Sally says
Interesting ! I guess I always drained it because I thought it was bad for the heart. I usually buy the 80/20 ground beef. (What ever is on sale) I want to make chili tonight in my new Crock Pot Multi Cooker.