Simple question. Is it really worth it to buy leaner ground beef. The price difference is substantial, and it seems that the fattier beef ends up just having more fat that gets drained out.
The nutritional label is basically what is in the container uncooked, right? What would the nutritional difference be after cooking (and draining) between 80/20 and 93/7? The 93/7 I basically don’t need to drain, where the 80/20 drains a lot.