BriCan wrote:I wonder where the beef (content) is
salumi512 wrote:I'm not sure what the wonderment is. Beef is the number one ingredient.
BriCan wrote:Compare ‘all’ the numbers and you will see the fat content is low and this is for beef that is about 70/30
BriCan wrote:Reading the protein number will (unless they have found other ways) give you the actual content of ‘meat’
salumi512 wrote:BriCan wrote:Reading the protein number will (unless they have found other ways) give you the actual content of ‘meat’
I think this assumption is wrong based on what I pulled off my 80/20 ground beef label. It is pure ground chuck, and the fat plus protein don't add up to a total serving.
For a 57g serving there is 11g of fat and 10.5g of protein. So, this tells me that protein does not equate to meat content. Maybe the rest is the amount of water in the meat, and if completely dehydrated you'd be left with 10.5 grams of protein. That at least makes sense.
DiggingDogFarm wrote:BriCan wrote:Compare ‘all’ the numbers and you will see the fat content is low and this is for beef that is about 70/30
Really?
The USDA's numbers must really be off then.
70/30 Ground Beef.....
~Martin
BriCan wrote:If you send in to the lab ground beef and ask for nutrition label/test then the numbers will be close to what DiggingDogFarm has quoted ------ But; this not what we are talking about on the label of the sausage you put up
wheels wrote:I've not been following this thread, but isn't most of the weight of the meat just water? In which case the protein would just be a proportion of the (say) 30% of the beef's weight that isn't water?
Phil
Users browsing this forum: No registered users and 14 guests