red meat

[Maya]

Which part of the red meat is the leanest? I have no idea about these american words for it... I went to the store and the butcher showed me the "leanest" kind of it, which I think was rump stake, I know it says less than 12 % fat (I like to have it grinded to make little balls). Since I have no idea about this meat (in Europe I have my butcher that always just knew what I needed), I got a lot of it, already frozen in packages for 2 weeks or so...
But when I had it yesterday I could tell it was more greasy than the one at home.

So, is less than 12% fat a lot?
I saw they have ground turkey with less than 7%?
Or it doesnt matter so much?

[Andy46]

So long as all visible fat is trimmed - you still need a little fat in your diet - and the body will need a little to use to keep things greased - in Australia the better cuts of eat are usually the leanest or your butcher will know - as far a mince any butcher will be happy to mince any cut of meat you ask to have minced - you just pay the rate for that cut - also if it is over fatty be sure not to use any other type of fat so as oil sprays etc when cooking - generally the leaner the meat the drier it is when cooking until it is almost inedible - so you need a little bit of fat or marbling for flavour as well.

Andy

[Maya]

Oh, Andy, darling you just MADE MY DAY!!!!!!!!!! come here!!!!

Thank You sooo much for this answer!

I havent used ANY oil or fat in my 7 weeks now - I cook everything on water, no fat whatsoever - we dont have oilsprays at home, never had and I am totally ok with cooking on the water, I'm so used to any taste of food, got trained my taste for no taste in food at all...

I am so grateful I can have this meat now, because I have it ready for 2 weeks and would hate to get stuck on the chicken...
And you are right, we still need some fat anyway...

[Annabelle Joy]

Now there's an offer for you, Andy. Kisses from Maya on a 90 ft boat somewhere near paradise

AJ