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Fast Food hamburger meat: Percentage fat?

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2chez mike Sep 3, 2009 04:59 PM

I'm curious as to what percentage lean and what percentage fat is in the raw hamburger meat used by various fast food chains. Is there a comparison chart anywhere on the internet?

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  1. goodhealthgourmet RE: 2chez mike Sep 3, 2009 05:38 PM

    you're assuming the burgers contain only fat & lean tissue ;)

    www.tissuepathology.typepad.com/.../p...

    seriously though, there's plenty of information on the web about nutritional content for all major fast food chains, but most of what you'll find refers to the finished/cooked product, not the raw meat...

    http://www.fitsugar.com/770693
    www.drgourmet.com/health/fastfood/pdf...

    3 Replies
    1. re: goodhealthgourmet
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      2chez mike RE: goodhealthgourmet Sep 4, 2009 03:25 PM

      Ha, ha, yeah. :)

      I was interested in the lean/fat content in the raw hamburger meat like it's marked in the supermarket. You know 80/20, 85/15, 90/10 etc.

      The least lean I've seen marked is 70/30. I tried it, not expecting much, and it made a surprisingly tasty burger, although it left a lot of liquid fat in the pan. I cooked it with the pan at an angle so the fat would pool away and not leave the burger grease laden.

      1. re: 2chez mike
        Uncle Bob RE: 2chez mike Sep 4, 2009 04:13 PM

        The USDA standard for "Hamburger" is a maximum of 30% fat by weight.

        1. re: 2chez mike
          c
          Cinnamon RE: 2chez mike Sep 5, 2009 07:50 AM

          If you're near a Trader Joe's, try their aged sirloin steak burgers. Prepare before looking at the fat content on the label! (Very tasty.)

      2. iluvcookies RE: 2chez mike Sep 4, 2009 06:34 PM

        Probably more than I care to know.

        1. Karl S RE: 2chez mike Sep 5, 2009 11:10 AM

          Most of the national chains will have their nutritional info online for their cooked burgers (not raw).

          Most fast-food burgers are thin, flat patties, and thus more fat and water cooks out of them than plumper burgers, usually at least 25% of the raw weight (thus, a quarter pounder raw is more like 3 oz cooked).

          1 Reply
          1. re: Karl S
            KaimukiMan RE: Karl S Sep 5, 2009 09:33 PM

            And because burger king is done on a moving "grill" it theoretically ends up loosing more fat than a grilled burger.

          2. w
            wayne keyser RE: 2chez mike Sep 5, 2009 09:40 PM

            I shop at a couple of restaurant supply stores that let me in, and 80/20 (or thereabout) seems to be the standard. But for my health's sake, I stick to the 93/7 when they have it, and do without if they don't.

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