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Ground Beef, Lean (90/10 or 93/7)
Ground Beef, Lean (90/10 or 93/7)
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When to Use Lean
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Use lean ground beef when you're eating clean, in a cutting phase, or just want better macros without switching to chicken.
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It works best in dishes with built-in moisture — bolognese, meat sauces, chili with plenty of liquid, casseroles.
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Basically anything where the beef is swimming in something.
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Don't use this for burgers — it doesn't have enough fat to stay juicy.
Cook It Quick
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The lower fat content means it dries out faster.
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Cook over medium-high heat and pull it as soon as it's browned — don't let it sit in the pan longer than necessary.
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If it starts looking dry and crumbly, it's already past its best.
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Get it browned and into the sauce or liquid immediately.
Let the Sauce Do the Work
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Lean ground beef is a vehicle for whatever it's cooked in.
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A rich tomato sauce, a flavorful chili base, a well-seasoned taco filling with salsa — the liquid and sauce components add back the moisture and flavor that the low fat content can't provide on its own.
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Think of the beef as the protein delivery system and the sauce as the flavor delivery system.
Quick Tips
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Pull it from the pan as soon as it's browned — every extra minute costs moisture
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Always pair with a sauce or liquid-based dish
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Season aggressively — lean beef needs even more seasoning than fatty beef
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No need to drain — there won't be much fat to drain anyway
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