Question about trimming steak?

"DayDreamer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some steak here - the package reads Select beef top sirloin steak
boneless. I`m watching my weight, and I was looking up the calorie/fat
count of this type of meat in a calorie book.

The entry reads:
top sirloin, lean & fat
trim 0" select broiled - 3 oz. - 166 cals
trim 1/4" select broiled - 3 oz - 208 cals

Ok, I have 2 questions. I`m assuming the "trim 0, trim 1/4" is referring
to the layer of fat around the perimeter of the steak. So it appears
that removing the fat reduces the calorie count quite a bit. I`m curious
then, why would it not be always completely trimmed off? I`m assuming
the fat layer adds something (juices, moisture, tenderness?)
Would there be a dramatic difference in a trimmed vs. untrimmed steak? I
imagine most people cut that fat off the steak after cooking and don`t
consume it anyway.

I`m planning on grilling the meat for probably 3-4 minutes in a George
Forman grill.

I`m a long time lurker, first time poster. Please don`t flame me because
I`m using webtv. I will follow proper usenet procedure.
Thank you!

Some people like to eat the fat. It can be very tasty! My guess is that the
calorie count for the 1/4" trim steak assumes that the fat will be eaten.
Assuming you would not eat the fat, then trimming the steak before cooking
should not make any real difference.

--
Peter Aitken

Remove the [censored] from my email address before using.

DayDreamer said:

I have some steak here - the package reads Select beef top sirloin
steak boneless. I`m watching my weight, [snip]

You didn't ask this, but if you find the steak too tough you might
upgrade to Choice beef the next time. It might have a few more
calories, but it will be more tender.

Quoted message said:

I`m planning on grilling the meat for probably 3-4 minutes in a
George Forman grill.

You didn't ask this either, but if the steak comes out more steamed
than grilled, you might try broiling or panbroiling it the next time.

-aem

aem said:

DayDreamer said:

I have some steak here - the package reads Select beef top sirloin
steak boneless. I`m watching my weight, [snip]

You didn't ask this, but if you find the steak too tough you might
upgrade to Choice beef the next time. It might have a few more
calories, but it will be more tender.

Quoted message said:

I`m planning on grilling the meat for probably 3-4 minutes in a
George Forman grill.

You didn't ask this either, but if the steak comes out more steamed
than grilled, you might try broiling or panbroiling it the next time.

-aem

I have a Hamilton Beach electric grill and, although I haven't done
steak in it, I don't find grilled meats such as chicken breasts and
hamburger patties coming out more steamed than grilled when cooked in
it. I know my instructions say to preheat the grill for 5 minutes
before cooking the meat. Perhaps this helps in creating the crispy
outside portion that is characteristic of grilling. I prefer to pan
cook my steaks in a cast iron skillet.

Heidi

DayDreamer said:

[snip]
I`m curious then, why would it not be always
completely trimmed off? I`m assuming the fat layer
adds something (juices, moisture, tenderness?)

Trimmed off by whom? The butcher/market sells meat by the pound. The
more they trim off, the less they get for selling it. Secondly, many
cuts of meat have layers of surrounding fat where there is a natural
divide that makes it very easy and very fast to trim all but that last
1/4" or so. To trim that final strip would be very slow and would
probably include losing some of the meat.

But of course _you_ can trim it off if you want to. Not for the
calories, which you almost entirely avoid by not eating it, but for
ease of cutting the finished steak on your plate.

Quoted message said:

Would there be a dramatic difference in a trimmed vs. untrimmed
steak?

No.

Quoted message said:

I imagine most people cut that fat off the steak after cooking and
don`t consume it anyway.

To each his own.

Quoted message said:

I`m planning on grilling the meat for probably 3-4 minutes in a

George

Quoted message said:

Forman grill.

I`m a long time lurker, first time poster. Please don`t flame me

because

Quoted message said:

I`m using webtv. I will follow proper usenet procedure.
Thank you!

DayDreamer said:

I have some steak here - the package reads Select beef top sirloin steak
boneless.

You are about to have a tough dinner. Select grade is so designated
because of many factors including that it has less internal fat.
That's a mixed blessing. Reduced calories at the expense of tenderness
and flavor. You'll likely want to go up to choice grade for a better
eating experience.

Quoted message said:

I`m watching my weight, and I was looking up the calorie/fat
count of this type of meat in a calorie book.

The entry reads:
top sirloin, lean & fat
trim 0" select broiled - 3 oz. - 166 cals
trim 1/4" select broiled - 3 oz - 208 cals

Ok, I have 2 questions. I`m assuming the "trim 0, trim 1/4" is referring
to the layer of fat around the perimeter of the steak. So it appears
that removing the fat reduces the calorie count quite a bit. I`m curious
then, why would it not be always completely trimmed off?

Many people like the flavor and mouthfeel of crisped fat.

Quoted message said:

I`m assuming
the fat layer adds something (juices, moisture, tenderness?)
Would there be a dramatic difference in a trimmed vs. untrimmed steak?

Yes. The trimmed steak has the meat exposed to the heat source. It
will denature the proteins more fully which means the meat will be dry
and tough.

Quoted message said:

I
imagine most people cut that fat off the steak after cooking and don`t
consume it anyway.

Many do. Not most.

Quoted message said:

I`m planning on grilling the meat for probably 3-4 minutes in a George
Forman grill.

You might find that it makes a good bit of steam in there while
cooking the meat. That works against getting a good crust with its
wonderful flavors.

Good luck

Pastorio

DayDreamer said:

I have some steak here - the package reads Select beef top sirloin

steak

Quoted message said:

boneless. I`m watching my weight, and I was looking up the

calorie/fat

Quoted message said:

count of this type of meat in a calorie book.
<snip>

Ok, I have 2 questions. I`m assuming the "trim 0, trim 1/4" is

referring

Quoted message said:

to the layer of fat around the perimeter of the steak. So it appears
that removing the fat reduces the calorie count quite a bit. I`m

curious

Quoted message said:

then, why would it not be always completely trimmed off? I`m assuming
the fat layer adds something (juices, moisture, tenderness?)
Would there be a dramatic difference in a trimmed vs. untrimmed

steak? I

Quoted message said:

imagine most people cut that fat off the steak after cooking and

don`t

Quoted message said:

consume it anyway.

I`m planning on grilling the meat for probably 3-4 minutes in a

George

Quoted message said:

Forman grill.

Well, you've set a problem that doesn't have any good solutions and
almost begs for comments that you weren't seeking. Sorry.

1. The select grade is usually a little tough and the cut you've
bought is very likely going to be chewy. You might want to consider a
marinade, which will tenderize, add some flavor, but not many calories.

Choice, the next grade up, is usually more tender than select,
better flavor (due, unfortunately for dieters, to a bit more fat within
the meat) and greater tenderness.

2. A small strip of fat is usually left on meat to make a more
attractive presentation and to generate a bit more profit for the
butcher. You can leave it on during cooking and simply not eat it.

3. I'm not at all a fan of the George Foreman grill, having exiled
ours years ago to the back of the bottom shelf of a storage closet.
The meat cooked in the grill is steamed, IMO, and never develops the
crispy, tasty crust of grilled/fried meat. I also think the Foreman
steaming process (not intended, btw, but a result of the design) will
tend to toughen the meat you have. Your taste buds may differ from
mine, tho.

Mac

DayDreamer said:

I have some steak here - the package reads Select beef top sirloin

steak

Quoted message said:

boneless. I`m watching my weight, and I was looking up the

calorie/fat

Quoted message said:

count of this type of meat in a calorie book.

The entry reads:
top sirloin, lean & fat
trim 0" select broiled - 3 oz. - 166 cals
trim 1/4" select broiled - 3 oz - 208 cals

Ok, I have 2 questions. I`m assuming the "trim 0, trim 1/4" is

referring

Quoted message said:

to the layer of fat around the perimeter of the steak. So it appears
that removing the fat reduces the calorie count quite a bit. I`m

curious

Quoted message said:

then, why would it not be always completely trimmed off? I`m assuming
the fat layer adds something (juices, moisture, tenderness?)
Would there be a dramatic difference in a trimmed vs. untrimmed

steak? I

Quoted message said:

imagine most people cut that fat off the steak after cooking and

don`t

Quoted message said:

consume it anyway.

I`m planning on grilling the meat for probably 3-4 minutes in a

George

Quoted message said:

Forman grill.

I`m a long time lurker, first time poster. Please don`t flame me

because

Quoted message said:

I`m using webtv. I will follow proper usenet procedure.
Thank you!

Select Grade top sirloin makes pretty good burgers... where's your meat
grinder? Grind it with the fat and when grilled over fairly high heat
a lot of that fat will render off leaving a tasty, juicy burger/ground
steak... I would never use that cut/grade as is for steak. If you are
generally frugal and have a concern about the fat content of meat you
NEED a meat grinder. Were it me I'd be using that cut to prepare
salisbury steaks. A quality electric grinder is by far the most
important small appliance one can possibly have in their kitchen, that
is if they represent themselves as any kind of cooks... in fact anyone
who doesn't grind their own meat I don't consider any kind of cook...
they're kitchen frauds.

I can't fathom how folks can spend many thousands of dollars on food
processors, stand mixers, designer pots, convection ovens they can't
drive, etc., but can't seem to afford a measly $150 for a grinder, an
appliance a real cook uses every day.

SOUTHWEST-STYLE SALISBURY STEAKS

Dr. James Henry Salisbury might have been the first of the protein-diet
doctors, proclaiming in 1888 that humankind's maladies were caused by
too much starchy food. His solution? Chopped lean meat, or hamburger
steak. To hide the "liver-y" taste of hamburger, he recommended adding
horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury
steak was a staple menu item, often served with mushroom gravy or
smothered in onions. This version, inspired by today's southwestern
cooking, has terrific flavor.

1 1/2 pounds ground beef
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 4-ounce can chopped mild green chilies
2 tablespoons minced green onions
1 tablespoon tequila
2 teaspoons chili powder
1 teaspoon salt
1 avocado, pitted, peeled, sliced
Lime-pickled Red Onions
Purchased salsas

Using hands, gently mix first 8 ingredients in large bowl just until
blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day
ahead. Cover; chill.)

Prepare barbecue (medium-high heat). Grill patties until cooked to
desired doneness, about 6 minutes per side for medium-rare.

Transfer patties to plates. Top with avocado slices and Lime-pickled
Red Onions. Serve, passing salsas alongside.
---
LIME-PICKLED RED ONIONS

1 large red onion, thinly sliced
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt

Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours.
(Can be made 2 days ahead. Cover and refrigerate.)

Bon Appétit
September 1999

Sheldon

Sheldon said:

[snip]
This version, inspired by today's southwestern
cooking, has terrific flavor.

1 1/2 pounds ground beef
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 4-ounce can chopped mild green chilies
2 tablespoons minced green onions
1 tablespoon tequila
2 teaspoons chili powder
1 teaspoon salt

[snip]

Quoted message said:

Using hands, gently mix first 8 ingredients in large bowl just until
blended. Form into four 3/4-inch-thick oval patties. [snip the rest

from Bon Appetit, Sep '99]

If I ground a nice piece of top sirloin I wouldn't adulterate it with
all that stuff. Sometimes I think magazines just combine whatever they
think is in fashion. Who mixes the cheese and raw cilantro with the
meat?....But the pickled onions sound good.

-aem

DayDreamer said:

Ok, I have 2 questions. I`m assuming the
"trim 0, trim 1/4" is referring to the layer
of fat around the perimeter of the steak. So
it appears that removing the fat reduces the
calorie count quite a bit. I`m curious then,
why would it not be always completely trimmed
off? I`m assuming the fat layer adds something
(juices, moisture, tenderness?)

When the fat is internal, it does add much to
the flavor, texture and so on. Taste buds or
smell or whatever is increased by presence of
fat.

Where possible it is better to cook first and
trim afterwards to acheive the same fat reduction.
There "were possible" part isn't always doable.
With a stew it's better to skim the melted fat
that floated to the top than to trim beforehand
and so on. In your case the fat is external so
it will be somewhat doable. Very much a judgement
call on the process, the flavor, and the goals.

Quoted message said:

Would there be a dramatic difference in a
trimmed vs. untrimmed steak?

Depends on what you find dramatic. For a tough
steak it could make the difference between
easily chewable.

Quoted message said:

I imagine most people cut that fat off the steak
after cooking and don`t consume it anyway.

Only folks who are trying to reduce fat and/or
calorie intake. Low carbers may only remove the
largest chunks of fat early in their program then
gradually move towards more carefull trimming.
Also note that if you have a very small supply
of meat because of geography, poverty or
whatever you'd want to get every speck of it.

Quoted message said:

From the expression "chewing the fat" to mean

having a conversation, it appears that trimming is
a modern habit that was not practiced centuries
ago. Whether trimming is an improvement, that's
a judgement call.

aem said:

Sheldon said:

[snip]
This version, inspired by today's southwestern
cooking, has terrific flavor.

1 1/2 pounds ground beef
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 4-ounce can chopped mild green chilies
2 tablespoons minced green onions
1 tablespoon tequila
2 teaspoons chili powder
1 teaspoon salt

[snip]

Quoted message said:

Using hands, gently mix first 8 ingredients in large bowl just

until

Quoted message said:

Quoted message said:

blended. Form into four 3/4-inch-thick oval patties. [snip the rest

from Bon Appetit, Sep '99]

If I ground a nice piece of top sirloin I wouldn't adulterate it with
all that stuff. Sometimes I think magazines just combine whatever

they

Quoted message said:

think is in fashion. Who mixes the cheese and raw cilantro with the
meat?....But the pickled onions sound good.

-aem

There's nothing very nice about the flavor of Select Grade, it's
usually a bit gamey because it's from older beef and needs all the help
it can get... of course those with their taste in their ass wouldn't
notice.

In article <[email hidden]>, "aem"

Quoted message said:

If I ground a nice piece of top sirloin I wouldn't adulterate it with
all that stuff. Sometimes I think magazines just combine whatever they
think is in fashion. Who mixes the cheese and raw cilantro with the
meat?....But the pickled onions sound good.

We lived in an apartment many years back. The apartment managers would
mix chopped onion and cubes of cheese into their burgers and grill them
over charcoal. It was very good.

--
Dan Abel
Sonoma State University
AIS
[email hidden]

Dan Abel said:

In article <[email hidden]>,

"aem"

Quoted message said:

Quoted message said:

If I ground a nice piece of top sirloin I wouldn't adulterate it

with

Quoted message said:

Quoted message said:

all that stuff. Sometimes I think magazines just combine whatever

they

Quoted message said:

Quoted message said:

think is in fashion. Who mixes the cheese and raw cilantro with

the

Quoted message said:

Quoted message said:

meat?....But the pickled onions sound good.

We lived in an apartment many years back. The apartment managers

would

Quoted message said:

mix chopped onion and cubes of cheese into their burgers and grill

them

Quoted message said:

over charcoal. It was very good.

Well okay, if you say so. Maybe I'll try it (the cheese, that is, not
that whole mixture of things) some summer day. Still seems strange to
me.

-aem

"DayDreamer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have some steak here - the package reads Select beef top sirloin steak
boneless. I`m watching my weight, and I was looking up the calorie/fat
count of this type of meat in a calorie book.

The entry reads:
top sirloin, lean & fat
trim 0" select broiled - 3 oz. - 166 cals
trim 1/4" select broiled - 3 oz - 208 cals

Ok, I have 2 questions. I`m assuming the "trim 0, trim 1/4" is referring
to the layer of fat around the perimeter of the steak. So it appears
that removing the fat reduces the calorie count quite a bit. I`m curious
then, why would it not be always completely trimmed off? I`m assuming
the fat layer adds something (juices, moisture, tenderness?)
Would there be a dramatic difference in a trimmed vs. untrimmed steak? I
imagine most people cut that fat off the steak after cooking and don`t
consume it anyway.

There is quite a lot of calories in the beef fat but also a ton of flavor.
I never trim the beef fat since I love the taste of it. Why do you think
ribeye steaks are so popular?

Quoted message said:

I`m planning on grilling the meat for probably 3-4 minutes in a George
Forman grill.

Can't say anything here since I've had no experience with one. I grill all
my steaks outside on the bbq grill.

Quoted message said:

I`m a long time lurker, first time poster. Please don`t flame me because
I`m using webtv. I will follow proper usenet procedure.
Thank you!

You are welcome. No flame from me.

Bret

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"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

SOUTHWEST-STYLE SALISBURY STEAKS

Dr. James Henry Salisbury might have been the first of the protein-diet
doctors, proclaiming in 1888 that humankind's maladies were caused by
too much starchy food. His solution? Chopped lean meat, or hamburger
steak. To hide the "liver-y" taste of hamburger, he recommended adding
horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury
steak was a staple menu item, often served with mushroom gravy or
smothered in onions. This version, inspired by today's southwestern
cooking, has terrific flavor.

1 1/2 pounds ground beef
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 4-ounce can chopped mild green chilies
2 tablespoons minced green onions
1 tablespoon tequila
2 teaspoons chili powder
1 teaspoon salt
1 avocado, pitted, peeled, sliced
Lime-pickled Red Onions
Purchased salsas

Using hands, gently mix first 8 ingredients in large bowl just until
blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day
ahead. Cover; chill.)

Prepare barbecue (medium-high heat). Grill patties until cooked to
desired doneness, about 6 minutes per side for medium-rare.

Transfer patties to plates. Top with avocado slices and Lime-pickled
Red Onions. Serve, passing salsas alongside.
---
LIME-PICKLED RED ONIONS

1 large red onion, thinly sliced
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt

Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours.
(Can be made 2 days ahead. Cover and refrigerate.)

Bon Appétit
September 1999

Sheldon

Hey!....Where did my >'s go after snipping? strange. anyways.

Awesome recipe, Sheldon! Thanks. I'm always on the lookout for things to
try on the grill!

Bret

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DayDreamer said:

I have some steak here - the package reads Select beef top sirloin steak
boneless. I`m watching my weight, and I was looking up the calorie/fat
count of this type of meat in a calorie book.

The entry reads:
top sirloin, lean & fat
trim 0" select broiled - 3 oz. - 166 cals
trim 1/4" select broiled - 3 oz - 208 cals

Ok, I have 2 questions. I`m assuming the "trim 0, trim 1/4" is referring
to the layer of fat around the perimeter of the steak. So it appears
that removing the fat reduces the calorie count quite a bit. I`m curious
then, why would it not be always completely trimmed off? I`m assuming
the fat layer adds something (juices, moisture, tenderness?)
Would there be a dramatic difference in a trimmed vs. untrimmed steak? I
imagine most people cut that fat off the steak after cooking and don`t
consume it anyway.

I`m planning on grilling the meat for probably 3-4 minutes in a George
Forman grill.

I`m a long time lurker, first time poster. Please don`t flame me because
I`m using webtv. I will follow proper usenet procedure.
Thank you!

I would leave the Foreman grill top up when doing a steak. I only
use the bottom......Sharon...