When Ground Beef Didn't Shrink

There was a time if you made a 5 inch ground beef patty for hamburger after you cooked it / it was almost still a 5 inch patty.

Today you make a 5 inch patty and it'll shrink to around 3 and 1/2 inches, and that's with the 80% less fat.

There was no ground chuck, no round ground, no 80% less fat, just plain old ground beef, and much more tastier.

Today's world less for more

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MaBalzEsHari · 36-40, M

It is now legal to add 30% water to ground meat. Meaning you are only buying about 2/3 of a pound of actual meat for every pound you pay for. That is why you see 1/3 shrinkage.

Charity · 61-69

@MaBalzEsHari yep between water and fat. I bought ground beef from a well-known store once in the 5 lb tube and it was so full of fat it was ridiculous, oh you could see was white, I cooked it for my dog.