Fat contents from different types of ground beef when drained At the grocery store, they've got different types of ground beef:  ground round, ground chuck, ground sirloin, etc.  They each have different fat percentages.  Anything from 70/30 (30% fat content) to the extra lean 90/10.  The less fat content, the more expensive per pound.  

I have heard that you can get the fattiest type, drain the grease as normal, and then rinse the meat with water in a colander to make it equivalent to the extra lean fat content.  I'm not sure I buy that, and it seems this would rinse off any seasonings used also.

From a health perspective, the extra lean would be best, however, it can be double the price per pound compared to the cheapest / most fat content.  If I am going to be using the meat crumbled in a casserole or for tacos, and drain the grease after browning the meat in a skillet, how much does the fat content matter?  Is getting the cheapest and then rinsing it with water truly equivalent?  Is there a better method that would enable me to save money with the cheapest or perhaps 80/20 but still get the low fat content of the meat I actually eat?
I have heard that you can get the fattiest type, drain the grease as normal, and then rinse the meat with water in a colander to make it equivalent to the extra lean fat content. I'm not sure I buy that, and it seems this would rinse off any seasonings used also.


That sounds terrible. Cooked ground beef should be drained if necessary, but not rinsed. It will rinse away a lot of flavor, and I doubt it makes it the equivalent of having bought lean meat in the first place. There is still plenty of fat present in the meat itself.

If you want low fat get extra lean. If you want flavor get 80/20 or 70/30 and drain thoroughly for as little fat as possible. Do yourself a favor though and don't rinse it with water.