Found a new way to de-fat the cheap ground beef:

[lildreamer316]

I posted this on the frugal forum; but I bet it belongs here. The lady claims this works better than the previous method I had heard of, which was to wash it out in the colander. Check it out and let me know how this works for you; and sorry if this has been already posted (I couldn't find it!).

http://www.frugalvillage.com/forums/showthread.php?t=34772

[SoCalDem]

1. I always "pre fry" my ground beef (except for hamburgers)

and run hot water over the crumbled cooked ground beef, before I add it to chili or spaghetti.. I do cheat on ground beef though to avoid having to do this..

I wait untl london broils are under $1.50 a pound, wait for a slow time at the supermarket, and have the butcher grind them for me.. You lose a bit to the grinder, BUT you end up with ground ROUND for CHEAP..and it's so lean, I have to add a bit of olive oil to keep it from sticking :)...and you know that your ground beef came from one piece of meat..not scraps from a hundred pieces:)

[lildreamer316]

2. That's a great idea! Thanks!

Is there a time of year when they go on sale the most? Just wondering.

[SoCalDem]

3. Around here there is usually a lean beef item on sale almost

every week.. sometimes I have had them grind rump roast too when it's on sale.. The ground round they sell already packaged is always around $4 a lb...

[Gormy Cuss]

4. That's a great idea. If the supermarket butcher can't do it for you,

a reasonable but not perfect alternative is to grind it in your (full size) food processor. It takes a little bit of time because the meat needs to be cubed but the grinding time is only a few sections. I've ground beef in the fp when I realized that I only had round steaks in the freezer. I've only done this for chilis and other dishes where the ground beef is loose. I don't know how well it would work for burgers.

Better still is to buy an old-fashioned manual meat grinder or to buy a meat grinder attachment for some kitchen appliance that you already have.

[Warpy]

7. The two cleaver method works as well

as a meat grinder or food processor and is easier to clean up.

Just put a cleaver (I use cheap Chinese cleavers) in each hand and the cut of meat on the cutting board and alternate whacks. You'd be surprised at how quickly it goes once you get the rhythm going. Plus, you get to control the texture well. It's faster than a grinder and nearly as fast as a food processor.

All you need to do for cleanup is wash two cleavers and the cutting board, sterilizing the board with a weak bleach solution.

[SoCalDem]

9. Somebody's been watching Iron Chef

:)

I have cleavers from several knife sets..never use them, but never get rid of them either.. I might try your method sometime :)

[Duer 157099]

5. What is the idea?

I just sop up the fat with balled up paper towels held with tongs, right in the pan.

Same way with bacon.

[SoCalDem]

6. By washing it OFF the actual meat, you cut down on the fat

sopping it up, still leaves some "attached".. :)

[Duer 157099]

8. Hmm, that would sure save me some paper towels!

I'm cooking up some Italian sausage for pizza today, think I'll try the same trick.