ground beef vs ground beef in tacos--fat drain?
This may be a silly question, but....
When I buy ground beef (say, lean) from the grocery store, it's got a certain fat content (however much it is). Now if I prepare that ground beef as a hamburger, I'm basically eating whatever fat is contained in that meat.
However, when I use that ground beef for tacos, I heat the meat until it browns, and then drain off what seems like quite a lot of yellow oily fat liquid. Quite a bit of it. Does that mean that when I eat those tacos, the fat content of the meat is now quite a bit less than if I'd made hamburgers from that meat instead?
If so, does that mean tacos are intrinsically healthier than hamburgers, even if made from the same stuff?
Thats why I use my 80 % lean beef for burgers only. Some fat drains off but the burger still retains some which you need for a juicy burger. I don't use 80 % lean for tacos or other "skillet type" meals like sloppy joes..meat sauce..hamburger helper ( ha ha).
I save 90 % lean for those meals..you still drain the fat.but not as much..and it's doesn't ruin the taste of the whole dish to use lean meat..because it is crumbled.
I feel using 80 % lean for skillet type meals wastes their fat..if that makes sense.