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The 20% shrink stat from the USDA finally made me stop eyeballing my grind
I always figured fat loss during cooking was pretty minor, but a USDA chart I found last month showed some ground beef losing up to 20 percent of its weight in fat and moisture during a standard cook. Started weighing my 80/20 before and after on a $12 kitchen scale, and sure enough, a 10 oz patty came out at 8.1 oz. Anybody else tracking cook loss by weight, or am I overthinking this?
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