[Ecuadog]

Originally Posted by asianthree

The fat content although someone important is part of the reason why you get such big flavors. The only way that you could compare how much fat is to buy the equal amount from fresh market and equal amount from another place. fry them both measure the amount of grease and then weight the meat. That about the only way I would compare.

What if they're both stretching the truth?

[golfing eagles]

Originally Posted by graciegirl

Excellent advice as usual and wonderful information about the elves. Who knew? I thought those suckers were only at the North Pole.

No, they also hang out in that hollow tree and bake Keebler cookies

[dirtbanker]

Walter- From your description it sounds like the label read 15/85?

[Matzy]

I believe that the butcher was correct reading your experience: 85% fat......??? Just kidding.
I personally never had any bad experience with Fresh Market.

[VillagesFlorida]

Burgers were good, meatloaf inedible. Won't stand in line again for this hamburger meat. They charge $2.99 per lb. and you get about $2.99 worth of actual meat. Otherwise, I love Fresh Market and have found many foods that I could not locate anywhere else.

[TheVillageChicken]

When they label beef with a ratio like 85/15, they do it by weight which includes the water content. Eighty-five/fifteen beef is actually 63% fat when you discount the water.

[tomwed]

Originally Posted by TheVillageChicken

When they label beef with a ratio like 85/15, they do it by weight which includes the water content. Eighty-five/fifteen beef is actually 63% fat when you discount the water.

I always thought by law the maximum fat content in any ground beef is 30% (70% lean). And they couldn't add water, phosphates and binders and still call it ground beef.

[Mikeod]

Originally Posted by TheVillageChicken

When they label beef with a ratio like 85/15, they do it by weight which includes the water content. Eighty-five/fifteen beef is actually 63% fat when you discount the water.

No. 63% of the calories are from fat. There are more calories per gram of fat than per gram of protein. It doesn't mean 63% of the ground beef is fat.

[Warren Kiefer]

Originally Posted by Walter123

No Warren, I am not.

I have great difficulty looking at meat and determining if it is of good quality. How much fat in a steak. is it marbleized etc. I have been told that hamburger placed on a grill must have a minimum of fat or it will fall apart....

[asianthree]

Originally Posted by Warren Kiefer

I have great difficulty looking at meat and determining if it is of good quality. How much fat in a steak. is it marbleized etc. I have been told that hamburger placed on a grill must have a minimum of fat or it will fall apart....

Yes it will fall apart without fat. That why a turkey burger won't stay together without binder

[golfing eagles]

Originally Posted by Mikeod

No. 63% of the calories are from fat. There are more calories per gram of fat than per gram of protein. It doesn't mean 63% of the ground beef is fat.

Yes, fat contains 9 cal/gram, protein and carbohydrates 4 cal/gram. However, the label shown still is 45% fat by weight, so I'm a little skeptical as to what kind of meat the label came from. I looked at a package of 80/20 I had in the freezer and it is 20% fat by weight

[tomwed]

This is from 2013 - but I think it's relevant.
Ground meat labels list fat content and leanness, but are they accurate?
Fat content on labels can vary by as much as 20%

Ground meat labels list fat content and leanness, but are they accurate? - newsnet5.com Cleveland

[rubicon]

Fresh market grinds their own hamburg daily and it would lead one to believe it assist them in the control of ratio fat/lean. when we first started buying hamburg it was too lean. too lean mean less flavor. An 80/20 split is good.

The price at Fresh market is competitive.

I am not a foodie kind of guy and don't go over board with labels etc.

The movement for organic foods etc is creating a nightmare and causing many food companies to be creative with their advertisments

[Sandtrap328]

The fat in the meat adds to flavor.

Have you ever seen a steak of real Kobe beef? Not the American Wagyu but the Kobe from Japan. The steak is flecked through and through with bits of fat. This adds to the flavor and tenderness of that wonderful meat.

For hamburger, 80/20 is excellent ratio.

[tomwed]

Originally Posted by Sandtrap328

The fat in the meat adds to flavor.

Have you ever seen a steak of real Kobe beef? Not the American Wagyu but the Kobe from Japan. The steak is flecked through and through with bits of fat. This adds to the flavor and tenderness of that wonderful meat.

For hamburger, 80/20 is excellent ratio.

That's true.
In high school my son worked at a nice country club restaurant. Back then I was surprised when he told me the last thing they do before they serve the steak is put a big glob of butter on it. They put a big blob of butter on a lot of things before it gets to the customer.