"Dan Leifker" > wrote
> Friend #3 said the advice from Friend #2 was utter nonsense, and that I
> should just cook the darn meat, pour off the fat, and proceed with the
> recipe.
>
> Any suggestions for the best way to drain fat from ground beef? Friend #3
> also said not to waste money on high-grade ground beef with less fat,
> because you can pour off all the fat after cooking.

Friend #3 is closest, except, you buy leaner meat because you want to pay
for more lean and less fat.

Skimming works fine too, especially if you refrigerate the stew or soup
overnight, then you can essentially lift off the fat.



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