How to figure out how much fat is in meat?

[achilles007]

Hi--

I have recently been trying to get into sausagemaking, and wanted to start with something simple, like using ground chuck to make hamburger.

The ideal piece of meat calls for 80 lean: 20 fat.

But how in the world do you find out how much fat you already have in a cut of ground chuck in order to decide whether to add fat or just leave it as is to the rest of the meat?

Am I asking this right?

Visually:

<a href="http://tinypic.com?ref=262od8x" target="_blank"><img src="http://i47.tinypic.com/262od8x.png" border="0" alt="Image and video hosting by TinyPic"></a>

http://i47.tinypic.com/262od8x.png

If I were to pick up this cut of meat, and if it didnt have any labeling whatsoever to tell me it's fat to meat content, how would you be able to measure it to determine how much fat you would either have to add or leave off if making a sausage that required a specific ratio?

Do you typically break down, and cut the meat, separating the fat and then weigh it, or what?

I am so confused here.

 

[diggingdogfarm]

It's a guestimate that comes with experience.

From Len Poli's site....



~Martin

 

[achilles007]

It's a guestimate that comes with experience.
From Len Poli's site....

~Martin

So I take it that the proportions of meat to fat really arent all that important-- at least not important enough to get too bogged down with the specifics, then?

Just a general lean (95:5), halfway lean (80:20), even proportion (50:50) and general fat (95% fat or higher)?

What would you recommend as starting guidelines for a beginner?

 

[diggingdogfarm]

I wouldn't worry too much about it, other than getting it too lean, which will make your sausage dry.

I make most of my sausages in the 25-30 percent range, I like breakfast sausage a little fattier...35 percent or so.


~Martin

 

[achilles007]

Oh, man. This is great. Problem(s) solved.