The perfect 80/20 split?

Ground beef is for sale in every supermarket, big or small, in the United States. And yet, while almost every other food product on a supermarket shelf is required to display nutrition labels, fresh meats are exempt (although some supermarkets voluntarily provide them). Why is ground beef not required to display a nutrition label?It’s probably better not to ask. Politics, bureaucracy and millions of lobbying dollars spent to hide nutrition information do not reveal any answers, just more frustrating questions. And even if these questions could be answered, no one has the power to change anything. The beef lobby is very powerful, and yes, they hide nutrition information from the American public with all their political might.Luckily, we have simple math to reveal critical nutrition information of fresh meats at the supermarket.One of the more popular supermarket selections is the “80/20” ground beef, a package proudly proclaiming its beef to be “80 percent lean, 20 percent fat.”Sounds appealing, but let’s take a closer look.Food products are sold in pounds and ounces, while nutrition information is calculated in grams and milligrams. First, a simple conversion:1 pound (16 ounces) = 454 grams20 percent of 454 grams = 90.8 grams of fatFor anyone who was not shocked by this number, remember that 91 grams of fat is 30 percent more than a recommended day’s worth of fat in one pound of meat (based on a 2,000 calorie per day diet). Still not shocked? According to the McDonald’s website, a Big Mac contains 29 grams of fat, but if the secret sauce and cheese are eliminated, leaving mainly burger meat, a Big Mac registers only 16 grams of fat. Burger King’s website reports a Whopper to have 39 grams of fat, but by eliminating the mayonnaise, is left with only 21 grams of fat per sandwich.To be fair, most people do not eat a pound of ground beef in one sitting, and instead, eat half-pound (8-ounce) burgers. But even cut in half, 45 grams of fat remain for a homemade half-pound burger, which is still significantly higher than some of the more popular fast-food burgers. Adding cheese and/or bacon, as many do, would bring this number up significantly.Will grilling a burger eliminate the fat? Not really. Most of the drip from a grilled burger is not fat, but water weight. Need proof? When grilling, keep a close eye on the drips. If it sizzles and evaporates into steam when touching the coals, it’s water, and not the juicy fat many of us believe it to be.Think beef producers wouldn’t sell a percentage of water weight in ground beef?According to the USDA, 454 grams (1 pound) of raw ground beef contains 284 grams of water, which is almost 63 percent of its weight. The red liquid we notice on burger meat is not blood, as many of us believe, but water.The “80” in “80/20” beef is defined as “lean,” which does not necessarily mean (as many of us believe) that it is lean meat. What is lean? Lean is an ingredient with little or no fat content. Water is lean, isn’t it? It sure is, and beef producers are more than happy to include water weight in the price of ground beef under this definition.Now, for some more simple math to reveal “80/20” nutrition information:1 pound (16 ounces) = 454 grams20 percent fat = 91 grams63 percent water = 284 grams91g + 284g = 375 grams of fat and water combined, which equals 83 percent of total weightFor every pound of “80/20” ground beef purchased, the consumer is paying for 83 percent fat and water content. Whatever price is paid at the supermarket, simply add 83 percent to accurately calculate the price paid for beef. At best, the consumer is only getting 17 percent beef per pound in “80/20,” assuming this remainder does not contain any muscle, sinew or cartilage.What does this say about our current state of food politics? Beef producers sell the American public diluted and cheapened beef products, while keeping prices at a premium for profit. Beef producers use their financial and political strength to hide nutrition information from public knowledge, making critical information difficult for consumers to obtain. Without this information readily available, consumers cannot make the educated choices necessary to promote their family’s physical health, financial health and food culture.Luckily, all the information needed to promote our family’s physical health, financial health and food culture is accessible. It just takes a critical assessment of labels, an understanding of food politics, a little bit of research and a touch of simple math. Aaron Zweig is director of the Food Studies program and a history teacher at the Marvelwood School in Kent, a veteran restaurant cook and an experienced organic gardener. He holds a master’s degree in Food Studies from New York University and is a self-published author of two food novels.

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Club baseball at Fuessenich Park

Travel league baseball came to Torrington Thursday, June 26, when the Berkshire Bears Select Team played the Connecticut Moose 18U squad. The Moose won 6-4 in a back-and-forth game. Two players on the Bears play varsity ball at Housatonic Valley Regional High School: shortstop Anthony Foley and first baseman Wes Allyn. Foley went 1-for-3 at bat with an RBI in the game at Fuessenich Park.

 

  Anthony Foley, rising senior at Housatonic Valley Regional High School, went 1-for-3 at bat for the Bears June 26.Photo by Riley Klein 

 
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