Nutrition Label and "leanness"
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Hi, new to some of this. I’m grinding store bought pork shoulder for sausage. Is the nutrition label designation of “Total Fat” percentage the same as the “leanness” percentage or ratio that I see on store bought packaged of ground hamburger? Thanks.
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stevieboycapecod Not sure about how they come up with the information on the labels, but I believe the general consensus is that pork shoulders grinds to a roughly 80/20 mix.
Since your new here I’m sure Jonathon on Team-Blue can give you more insight on the labels. To join Team Blue just click on this link https://meatgistics.waltonsinc.com/groups/team-blue and click join group.
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Thanks Jonathon
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stevieboycapecod I believe it is done on an average by the packer, so somewhere in the 70-30 to 80-20 ratio is usually what you see, however that might not be 100% accurate for the pork butt or whatever cut you are using. Like they say, close enough for government work!
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I de-boned and separated the fat of a pork picnic roast and weighted each, that one came out a 70/30 mix.
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tarp I like it, that’s a serious amount of effort and distrust…two things I can appreciate!
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