In article >,
Dan Leifker > wrote:

> 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.

Getting off nearly all the fat and getting off most of the fat are
different propositions. For most of the fat, I use a skillet large
enough that the amount of ground beef doesn't fill it up. After cooking
through the steaming phase where the water boils off the beef, the beef
will enter the fat phase where it's obvious that the beef is frying in
its own fat.
After this happens, you can brown it if you wish. When you want to drain
the fat, tilt the pan toward you and push the ground beef away from the
lowest point. Spoon off the fat from the lowest point into a container
that can handle it.
True browning requires chunks to be done properly in my experience.
Ground beef always steams first, and I'm not about to waste time cooking
little portions of ground beef at a time for browning.
My taco seasoning packet says to brown ground beef first. Yeah, right!
I'm only assuming that you mean loose ground beef. If you mean for a
hamburger, buy lean and *don't boil it*.

leo