How to remove fat from cooked ground beef is healthy.

The most efficient method for rendering fat from beef, pork and chicken in the home kitchen is boiling the fat at around 203 degrees Fahrenheit.Although you can't get all of the fat from meat, 2.5 to 5 percent of beef fat, for example, can still be rendered as lean as possible and still have an appetizing product left over.

Remove the skin, bones and visible fat from pork or beef and cut it into 1-inch pieces.The meat or chicken should be put in the stockpot.

Add enough cold water to cover the meat by 3 or 4 inches and season it with a few pinches of salt.Bring the water to a rapid boil, skim and discard the coagulated proteins and froth from the surface, for the first 2 or 3 minutes.

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