| The results have just been released of a study on the nutrient content of Canadian ground beef. Samples of the four classifications of ground beef (extra lean, lean, medium and regular) were purchased at grocery stores across Canada. An independent laboratory conducted nutrient analysis on the samples, both raw and cooked. The ground beef was cooked as patties (broiled and pan fried) and as crumbles (for addition to dishes such as chili, tacos). Regular cooked ground beef crumbles were also rinsed with hot water to further reduce the fat content. Results show that all classifications of ground beef lose fat when they are cooked and drained. Regular ground beef shows the biggest reduction in fat level. The fat in regular ground beef crumbles can be further reduced by rinsing them with hot water after cooking and draining.
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