Calculations (and my other newb questions)

[fivetricks]

I'm hoping I can keep my newb-ish questions confined to one thread :-)

Today's question: calculating ratios of lean v fat.

I have 2925g of "lean" cut up (store bought) pork butt. The fatty pile in the "fat" bowl came to 465g.

In order to bring this meat up to a 70/30 ratio, I need how much additional fat.

Is it:

A) 810 additional grams? (465+810=1275. 2925+1275=4200. 1275/4200=30.3%)

B) 412.5 additional grams? (2925*.3=877.5. 877.5-465=412.5)

C) Some other number that I can't seem to figure out lol.

More questions to follow I'm sure. :-)

Thanks

Brandon

 

[SmokinAl]

If your using a butt for sausage, it has about the right ratio of fat to lean.
Just remove the bone & grind it all up together.
I like to do a double grind.
First with the large plate, then add the spices & grind again with the med plate.
Unless I'm making hot dogs or bologna, then I would use the small plate for the second grind.
Hope this helps Brandon!
Al

 

[motocrash]

B) 412.5 additional grams? (2925*.3=877.5. 877.5-465=412.5)

This is how I do it...or 2925 * 1.3 = 3802.5 - 2925 = 877.5

 

[SmokinGame]

My method would result in approximately same answers as "A" ... 810 additional or 1275 total fat. Just as your calculation shows, 1275 fat is 30% of the total weight of 4200.

(2925 lean / .70) x .30 = 1253 grams fat

 

[fivetricks]

Yeah, that was how I calculated it too smokin, but I threw an additional 810 on the scale and it was a LOT of fat. It failed the eye test is I guess what I'm saying. That's why I'm posting here.

Al; the butt I carved up was very lean. Intramuscular fat was ok I guess but the entire fat cap had been shaved off. The 465g of "fat" I had carved away only came to about 13% of total weight. That seemed way too lean to me. But it's my first time so i figured I'd better poll the community

 

[indaswamp]

How I do it....
I take the pounds of lean and divide by the ratio of lean you want in the sausage (if 70% divide by 0.7). That will give you the final weight of the fat and the lean. Take that number you get, and subtract the lean...that is how much fat you need.

Yes, 13% fat is too lean for a sausage mix. 20% minimum, 30% is better....

 

[fivetricks]

Indaswamp, your method produces calculation B. Thanks for your input! It's funny how people do it differently, which results in a 50% difference in total fat amt.

 

[torp3t3d0]

Been making sausage a long while as did my dad......never once got this “anal” around a precise ratio of fat to lean.....just used the fact that is on the butt.....and in over thirty years of sharing the sausage have had no complaints of the sausage being “dry”......

I mean nothing personal with this post.....just meant to say that the ratio need not be precise

 

[torp3t3d0]

Been making sausage a long while as did my dad......never once got this “anal” around a precise ratio of fat to lean.....just used the fact that is on the butt.....and in over thirty years of sharing the sausage have had no complaints of the sausage being “dry”......

I mean nothing personal with this post.....just meant to say that the ratio need not be precise

 

[fivetricks]

I'm simply trying to produce a methodology going forward. Not a matter of anal persay. I'm willing to guess the butts that you used to make sausages had a lot more fat content then the ones I'm seeing.

Not saying I'll have to do this every time, but I figure I may as well get the method down before producing an inferior product.

Also; no offense taken.

 

[torp3t3d0]

Thanks fellow sausage guy....none meant

 

[PolishDeli]

2925/(465+x) = 70/30
solve for x:
x=788.
So the total fat weight should be 1253 (Same as Smokin’s answer).

Your method (B) is calculating a fat content that is 30% of the lean meat weight.
The method above is calculating a fat content that is 30% of the total weight.

 

[indaswamp]

Been making sausage a long while as did my dad......never once got this “anal” around a precise ratio of fat to lean.....just used the fact that is on the butt.....and in over thirty years of sharing the sausage have had no complaints of the sausage being “dry”......

I mean nothing personal with this post.....just meant to say that the ratio need not be precise

When you start mixing in wild game meats (which are 100% lean), you need to calculate how much fat you need to add...

We use a lot of deer and wild hog in our sausages. I like a higher domestic pork fat ratio with wild game meats...30% or more.

 

[indaswamp]

I'm simply trying to produce a methodology going forward. Not a matter of anal persay. I'm willing to guess the butts that you used to make sausages had a lot more fat content then the ones I'm seeing.

Not saying I'll have to do this every time, but I figure I may as well get the method down before producing an inferior product.

Also; no offense taken.

Butchers are starting to trim off more and more fat as consumers are wanting more leaner cuts. Unfortunately, if the butts are trimmed by the packer and sealed in a twin pack, not much you can do about it but save fat caps. I trim butts when I do pulled pork and save the fat caps for sausages...
If a butcher cuts butts in house, you can ask for one untrimmed, leaving a full thick fat cap. The 20~25% fat ratio for a pork butt is relative to it being untrimmed. Fortunately, I have a local grocer that will save pork trim fat for me when I request it....$0.59/lb....

 

[indaswamp]

2925/(465+x) = 70/30
solve for x:
x=788.
So the total fat weight should be 1253 (Same as Smokin’s answer).

Your method (B) is calculating a fat content that is 30% of the lean meat weight.
The method above is calculating a fat content that is 30% of the total weight.

No, it is not calculating the fat content of the lean weight. It is figuring out the total weight if the lean portion is 70% and the fat portion is 30%.
15#(lean weight)/ 0.7=21.43#

21.43#-15# = 6.43# fat needed for a 30% ratio. 6.43#/21.43# = 0.3005....

 

[PolishDeli]

indaswamp,

Your calculations are the same as mine.

One way to look at it:
Lean meat / Fat
70/30 = 2.33
Your numbers: 15/6.43 = 2.33
My numbers: 2925/1253 = 2.33
fivetricks method (B) : 2925/877 = 3.33 NOT 2.33

Another way to look at it:
Lean meat + Fat = Total.
if the ratios are on target: 0.3*Total = Fat

70+30 = 100
0.3*100=30

Your numbers:
15+6.43=21.43,
0.3*21.43=6.43

My numbers:
2925+1253=4178
0.3*4178=1253

fivetricks method (B)
2925+877=3802
0.3*3802=1141 NOT 877

 

[fivetricks]

I guess this of course assumes that all lean trim is 100% lean which it def is not. I suppose I'll have to adjust based on an eye test of what the lean/fat ratio is in the lean trimmings

 

[indaswamp]

indaswamp,

Your calculations are the same as mine.

One way to look at it:
Lean meat / Fat
70/30 = 2.33
Your numbers: 15/6.43 = 2.33
My numbers: 2925/1253 = 2.33
fivetricks method (B) : 2925/877 = 3.33 NOT 2.33

Another way to look at it:
Lean meat + Fat = Total.
if the ratios are on target: 0.3*Total = Fat

70+30 = 100
0.3*100=30

Your numbers:
15+6.43=21.43,
0.3*21.43=6.43

My numbers:
2925+1253=4178
0.3*4178=1253

fivetricks method (B)
2925+877=3802
0.3*3802=1141 NOT 877

MY mistake....you are correct.....

 

[indaswamp]

I guess this of course assumes that all lean trim is 100% lean which it def is not. I suppose I'll have to adjust based on an eye test of what the lean/fat ratio is in the lean trimmings

I always err on the side of more fat rather than less. Minimum of 20%....the fat percentage above this amount contributes to flavor in a big way...
And techinically it is not sausage UNLESS it has 20~50% fat....per the USDA....

 

[daveomak]

Fat added / total weight of the batch = % fat added... That does not account for the intramuscular fat...

465 / 3390 (465 + 2925) = 13.7% fat added...