Preventing a burnt burger patty when pan frying

Question

So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the burger, you can see that it's only a thin layer of burntness outside, but the inside was medium-rare.

Is there a way to prevent them from being burnt too dark? I'm not sure if eating too much burnt stuff is good for the body. Perhaps it's a different oil that I must use? (I'm using canola oil atm).

Asked by kamziro

Answer

You shouldn't need any oil when frying a hamburger, but you definitely need to lower the heat. I fry my hamburgers on Medium-Heat in a stainless skillet. Depending on the size of the patty*, I put the patty into a heated up pan and flip after about 6 minutes, then flip again after another 6 minutes, then again after 2 and then it should be done 2 minutes later. This will make a medium-well burger with a little exterior char, but still juicy and tasty.

*I usually do about a 1/3rd pound patty and I let the meat marinate in a generous amount of Worcestershire sauce before hand.

Answered by Jacob G

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What is the difference between pot roasting and braising?

Question

I'm looking at this guide for cooking cuts of beef:

http://www.newworldfrontiersman.com/wp-content/uploads/2011/11/1288720744352.jpg

and some are supposed to be braised, while others are supposed to be pot roasted. As far as I can tell, both are seared and then partially covered in simmering water. What is the difference between these cooking methods?

Asked by Loren

Answer

Pot Roasting = Braising

This more recent document from the same association, Cattlemen's Beef Board and National Cattlemen's Beef, supports this by using them interchangeably: 3 Simple Steps For Braising/Pot Roasting Beef

I was trying to figure out what the document from your question may have been implying by the cuts the different cooking techniques were recommended for. And I'd guess, because Pot Roasting is applied to more connective heavy cuts, that braising would be a shorter cooking time. That's my best guess.

Answered by Sorax

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How can I make shredded beef?

Question

In Australia, shredded beef is not something you can buy easily. I haven't seen it anywhere except in restaurants.

I would like to know how I can make my own restaurant quality shredded beef; the same kind that appears in "Mexican" restaurants. Please also provide information on which cut of beef I should be using along with the process.

Asked by xiaohouzi79

Answer

You can use Chuck to make your shredded beef. Cook it for a long time, at a low temperature, until a probe slides in and out of it with no resistance. Braising in a liquid seasoned with spices like cumin, garlic, and chili powder will get you the flavor profile you want (I recommend either finding a recipe or some trial and error).

Answered by Sean Hart

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Are meatballs different from Hamburgers other than in terms of size?

Question

The recipes in for meatballs and hamburgers have their variations, but a lot of overlap. Many look almost the same. Other than the cooking method and size, is there a fundamental difference that sets them apart?

Asked by Vass

Answer

In the US, hamburgers are usually flat patties weighing somewhere between 3 and 8oz. and typically 100% ground beef. Many variations are possible, including mixing spices and other ingredients into the meat, but binders such as egg and breadcrumbs are not common. The defining characteristics of a proper hamburger for most Americans are the shape (flat), approximate size, beef as the primary ingredient, and sandwich-style presentation. A ground meat patty not made from beef is likely to be named differently (lamb burger, turkey burger, etc., even though the name 'hamburger' has nothing to do with ham).

Meatballs are smaller (maybe 0.5 to 3oz), roughly spherical, more likely to be seasoned, much more likely to contain eggs and/or breadcrumbs as binders, made from just about any kind of meat, cooked differently, served differently.

Also, the cultural traditions surrounding each are completely different. Spaghetti with meatballs and tomato sauce is classic comfort food; spaghetti with hamburger is unthinkable. Meatballs are usually served in a sauce of some kind; burgers (beef or otherwise) are served on a bun or bread with mayo, ketchup, mustard, melted cheese, lettuce, tomato, and so on. Many people like their hamburgers (beef) cooked rare or medium rare, but meatballs are always fully cooked. Meatballs can be held at temperature for a long time, or even cooked, chilled, and reheated; only cafeterias and other low-quality, high volume restaurants would pre-cook and reheat a hamburger -- at home or at a good restaurant the burger would be served as soon as possible after cooking.

Answered by Caleb

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Beef Broth - What Went Wrong?

Question

Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely.

My broth is greenish-gray in color, mostly flavorless, and smells like a swamp.

Here is what I did. Keep in mind, this happened TWICE:

1. I purchased a few pounds of beef knuckles from the store.
2. I placed them in a stock pot, and covered them with water.
3. I boiled them for a half hour or so.
4. I emptied the pot, along with all of the scum.
5. I did my best to scrub all of the scum away from the knuckles (very difficult).
6. I re-filled the pot with water.
7. I brought it to a boil.
8. I added some chunks of beef.
9. I skimmed the top frequently.

3 hours later: disgusting pond water.

Since this process is so time-consuming, I am not keen on experimenting with it again until I have a pretty good idea of what went wrong. I've asked around for some advice. Some told me I should roast the knuckles first. Some told me I should start with cold water. Ok, this sounds like good advice, but these seem like small potatoes. They certainly don't seem like the sort of thing that could turn a pot of beautiful, delicious beef brother into pond water. I must be doing something horribly, horribly, horribly wrong.

I'm hoping to find someone who has had a similar experience, and has a pretty good idea of why this is happening to me. =(

Asked by Knarf Navillus

Answer

Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.

Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.

If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.

I'm guessing you put in like a gallon of water, so you had like three or four times too much water.

As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.

Answered by Peter V

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Tough roast.. what's going wrong?

Question

My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home.

It's usually silverside, topside or brisket of beef. Occasionally it's pork shoulder.

Without fail however my meat ends up "tough". Here's the exact procedure I follow for my standard "roast":

1. Take frozen joint of meat out of the freezer around 8-10AM.
2. Prepare 2 onions, celery, carrots and half bulb garlic. Throw them in my roasting pan.
3. Season joint with salt and pepper, pour extra virgin olive oil over it, sear it in a frying pan.
4. Cook at 20degC less than the suggested temperatures for the suggested times according to my MasterChef book, specifically for that cut of meat. For instance tonight's brisket was 900g - I cooked it at 160degC for 1h30m.
5. Rest for 10-15m while I make the gravy and finish off the potatoes in another pan.

I cook it at 20deg less because it's a fan oven.

Can anyone explain the factors that affect how tough the meat becomes? Am I not searing properly? Is the meat prone to being tough because it's not fresh (reduced stuff)? Is it not defrosting for long enough?

Thanks in advance,

Asked by dunc

Answer

Meat is tough for two reasons:
1- An abundance of connective tissue.
2- When over cooked.

In your case I'd say you probably have both problems. Cheap meat is tough meat. It is from older animals or well worked muscle groups. This means that it has been fortified with a lot of extra connective tissue. It also means it has a lot of flavor.

The solution to #1 is slow, wet cooking that will melt that connective tissue into delicious gelatin. Braising is the normal way to do this. When meat is heated too far, even if the connective tissue has been carefully melted out, the meat proteins bunch up and stiffen- resulting in #2, a dry, unpleasant meal.

You are buying tough meat and cooking it relatively quickly with no thermometer. You don't have enough time or moisture to melt the collagen and you can't be sure you haven't over cooked the meat because you don't know the temperature. Using time doesn't work because chunks of meat are irregularly shaped so you can't know how long it will take for the heat to penetrate.

Buy yourself a probe thermometer to prevent #2. For #1 look for pot roast recipes. Some are easily done in slow cookers- others use a tent of sealed foil over the meat to seal in moisture. Plan on it taking much longer than your 1.5 hours. 3-6 hours are typical to produce a really succulent pot roast.

The searing is just for flavor and will not play a role in either melting collagen or cooking the interior of the meat.

Answered by Sobachatina

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What cattle do we get our “beef” from in the US?

Question

What type of cattle (i.e. cow) do we usually get our "beef" from? There are different variations of cows - e.g. longhorn, bull, buffalo and more - but when I buy "beef" in the market I am never told what kind of cattle the meat is originated from - just say it's beef. There are a few restaurants who specialize in cooking a certain cattle meat and would tell you what specific kind of cattle the meat is from, but not when you're buying meat yourself.

So, generally when we buy "beef" in the market, what is the cattle?

[EDITED]

When I says "beef" I meat "USA beef"

Asked by KMC

Answer

As someone who has raised beef cattle (here in Oklahoma) I must say the TFD is (unfortunately) mistaken, (at least here in the U.S.) Most cattle fall into one of two varieties, Beef and Dairy (there are also some breeds that are almost exclusively show cattle) The most popular (and common) Beef varieties are Angus, Limousine, Herefords, Longhorn; This list, including cross breeds (for instance, limangus, what I raise, is a cross of limousine and angus) and constitutes somewhere around 90% of beef production with in the US. (not include 'beef' used for things like dog food). I would consider that list to be in descending order of beef quality (but that is a matter of opinion...)

There are several varieties of cattle which are raised for dairy production, and these do not generally produce quality cuts of meat, but do produce copious quantities of milk. These breeds are led by Holstein-Friesian, Brown Swiss, Guernsey, Ayrshire, Jersey, and Milking Shorthorn.

Buffalo (or Bison) is a separate breed altogether and is no longer all that exotic. I regularly use bison to make chili.

Yes, cows are 'females' but not all cows are heifers, a heifer is a female that has not yet given birth to her first calf .

And @Scivitri while feeding and ranging cattle do make a difference the driving force in beef flavor is still the breed. I can tell the difference between breeds by flavor but the difference from feeding and ranging is really more about tenderness and texture.

Answered by Cos Callis

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What cattle do we get our “beef” from the US?

Question

What type of cattle (i.e. cow) do we usually get our "beef" from? There are different variations of cows - e.g. longhorn, bull, buffalo and more - but when I buy "beef" in the market I am never told what kind of cattle the meat is originated from - just say it's beef. There are a few restaurants who specialize in cooking a certain cattle meat and would tell you what specific kind of cattle the meat is from, but not when you're buying meat yourself.

So, generally when we buy "beef" in the market, what is the cattle?

[EDITED]

When I says "beef" I meat "USA beef"

Asked by KMC

Answer

As someone who has raised beef cattle (here in Oklahoma) I must say the TFD is (unfortunately) mistaken, (at least here in the U.S.) Most cattle fall into one of two varieties, Beef and Dairy (there are also some breeds that are almost exclusively show cattle) The most popular (and common) Beef varieties are Angus, Limousine, Herefords, Longhorn; This list, including cross breeds (for instance, limangus, what I raise, is a cross of limousine and angus) and constitutes somewhere around 90% of beef production with in the US. (not include 'beef' used for things like dog food). I would consider that list to be in descending order of beef quality (but that is a matter of opinion...)

There are several varieties of cattle which are raised for dairy production, and these do not generally produce quality cuts of meat, but do produce copious quantities of milk. These breeds are led by Holstein-Friesian, Brown Swiss, Guernsey, Ayrshire, Jersey, and Milking Shorthorn.

Buffalo (or Bison) is a separate breed altogether and is no longer all that exotic. I regularly use bison to make chili.

Yes, cows are 'females' but not all cows are heifers, a heifer is a female that has not yet given birth to her first calf .

And @Scivitri while feeding and ranging cattle do make a difference the driving force in beef flavor is still the breed. I can tell the difference between breeds by flavor but the difference from feeding and ranging is really more about tenderness and texture.

Answered by Cos Callis

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What bones for beef stock

Question

I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for those I use entire carcasses. I've browsed around a bit and haven't really found any concrete info on what bones I should be using.

Before I make the trip to the butcher (he's about 30-40 minutes away) I'd like to know what to ask for. I've seen a couple references to avoid marrow bones a bit, and some references to neck bones, but I'd love to read/learn more about exactly what I want.

My goal is a rich nicely thickened (gelatin) stock that I can use for a delicious soup, or as a base for my sauces.

Thanks!

Answer

To get that gelatin you're looking, you need joint bones and lots of them. The back, neck, tail are great for that. If you've ever made Ox tail soup you'll know what I'm talking about as you'll get a really thick coating on your tongue from the gelatin that is disolved from the tail's connective tissues.

The reason for avoiding marrow bones is because it can make for a cloudy stock if the marrow gets broken up and the fact that marrow bones don't generally have the highest amount of connective tissues. Cloudy stocks also are caused by boiling of the stock instead of simmering.

Typically when making stock bases, you want them to be as clear as possible so you can use them for just about anything. A cloudy stock doesn't make a consomme look very nice. However, if you are just going to use the stock in items which don't demand a high amount of clarity then don't worry too much.

When you go to your butcher ask for knuckle bones(joint bones) and chine bones(back bones) as your first choice.

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Cooking Cheap Cuts of Beef

Question

I've been trying to find a relatively quick way to prepare eye of round "steaks" (really just slices of a roast), so that they are tender and juicy, but not falling apart. The goal is to avoid having to cook an entire roast, which takes a lot of time and results in a lot of leftovers.

At first, I sautéed them in a pan, and they came out tough and leathery. I then tried to marinate them in a simple mix of olive oil and lemon juice for 30-45 minutes beforehand, and to tenderize them with a hammer. This, too, resulted in a tough, dry piece of meat. My greatest success with this cut has been to braise it in red wine for 60-90 minutes, though it was still unpleasant to eat.

Has anyone else been experimenting with cooking slices from an eye of round roast? If so, what have been your failures and successes?

Answer

Eye of round can be difficult to cook. A roast tends to produce the best results, but it can be cooked in steak form as well. There are a couple of directions you can go.

First is to cook it as a steak, but do not take it past Medium Rare. Marinate before cooking. Slice it thinly after cooking, across the grain. Serve with sauce. Think London Broil.

If you like your steak more done, then I wouldn't recommend cooking it as a steak. Instead, make Swiss steak out of it. Or better yet, country fried steak (yeah, forget I said Swiss steak). If you pound/macerate the meat, it will be pretty well tenderized, and you will get a good meal out of it.

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What is the proper way to store steak at home?

Question

When you buy steak from the market it is usually wrapped up under shrink wrap and the meat usually sits on top of a moisture absorbing pad. When you get it from the butcher, it is wrapped up in waxed paper and/or brown paper.

Once you get it home, if you're not going to eat it for a few days, what is the proper way to store it?

The reason I ask is that if I let it sit in the waxed paper for a few days, when I open it up, it looks slightly discolored on the surface, with a slightly slimy texture. I'm assuming that this is okay because I've cooked may steaks that looked like this and have not gotten sick.

Should I take it out of the packaging and have it just sit on a plate? Does this emulate dry-aging? Taking it out will definitely prevent meat from getting the slimy texture.

Answer

The discolored surface is a product of oxidation, the same thing that happens when you leave apple slices in the open air. Oxigen is a highly reactive molecule and it binds to anything it can find, in this case your steak.

It is not rotten or unsafe to eat in any way, it just has an unpleasant color/texture when raw. Meat packaging is often filled with carbon dioxide, and since the oxygen is already binded to carbon it no longer reacts with the steak. The side effect of this is that your steak could have gone bad, but it still looks good. The pad just collects any fluid that might drip off the steak, again for aesthetic purposes.

I'd suggest to remove the wax paper and shrinkwrap it, this will prevent it from oxidizing.

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What cut of beef is “fillet of beef”?

Question

I usually cook vegetarian dishes because it's easier for me although I'm a huge carnivore. I'm taking a stab at this steak sandwich recipe which calls for "fillet of beef". What does that mean? Which cut (chuck roast, london broil, etc...) can I get? Surely Ina Garten does not mean fillet mignon?

Answer

I believe it's another name for the tenderloin. http://www.recipes4us.co.uk/Beef%20Cuts.htm

Also, if you check out this other fillet of beef recipe from the same show: http://www.foodnetwork.com/recipes/ina-garten/fillet-of-beef-recipe/index.html You can see a much better picture of the meat. That one is clearly a tenderloin.

So The Fillet Mignon is part of that technically...

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Cooking juicy beef in a pan

Question

I recently cooked beef in a pan, and it came out pretty leathery. I came to cooking.SE to find some advice, and found this:

"The cut is important for both techniques. For sauteing, you need a lean cut - fillet, sirloin, or good rump steak. These should be cooked quickly over a high heat" from Cooking beef: how to make it tender? (most of the advice on the page seems to be "high-heat low-time")

My question is for a bit more follow-up on this. Most importantly, how will I know that the beef is cooked well enough to be safe, without it losing its tenderness? Also if it makes any difference, I'm using a non-stick pan (cooking it in olive oil is okay?)

Answer

The best way to test if it's done is to use an instant-read thermometer. Slide it into the thickest part, away from any bones. I like to lift up the meat with tongs and poke it into the edge, all the way to the center. You're looking for about 135-140F for medium rare; take it off a little early if anything because the temperature will go up a bit once it's off the heat. Let it rest for ten minutes or so before digging in to let the juices re-distribute.

I don't like using nonstick for steak, or olive oil. Neither does well at high heats, which is what you need to cook off moisture at the surface and get a nice browned outside before the inside gets overcooked. Cast iron and steel (stainless or carbon) both work very well in my experience. For fat, use a high smoke point oil like safflower oil, or clarified butter.

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What can I do to add more flavor into my beef barley soup?

Question

This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been:

Beef Stock, Water, Salt, Ground Black Pepper, Seasoned Pepper, Rosemary, Onions, Carrots, Barley, and Cubed Beef.

What can I do to help boost its flavor?

Answer

• If you use self-made beef stock, try boiling a bit longer, so that the flavour of the beef is a bit more concentrated.
• Boil your soup a bit longer.
• Use more beef stock and/or cubed beef.
• I don't know how much herbs you put in. Maybe a bit more pepper or rosemary can make a difference.

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Best cut of meat to pair with Gorgonzola?

Question

I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particular cheese, or does it not particularly matter?

Answer

I think this depends on the type of Gorgonzola. A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.

I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola.

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Advice on meat cuts for German rouladen

Question

I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?) to pounding out a top round steak. (The final slice needs to be about 1/4 of an inch thick and 3+ by 6+ inches long and wide.)

Could someone suggest a cut of meat and a process for arriving at right kind of slice? (I would like to avoid pounding/tenderizing if possible.)

Answer

The meat for rouladen is cut from the upper part of the hind legs of the cow, or Oberschale.

You definitely don't pound rouladen; pounded meat tends to re-contract somewhat under heat, and this unacceptable in this case. I don't know how to cut it that way at home. In Germany, the butcher sells the meat pre-cut to the correct size. I guess that he "peels" it from the cut with a sharp knife. As far as I remember, it isn't cut across the grain like steaks. And it has to be very thin, from memory I would say that 1/7 inch thickness is normal. On this site, you can see some close-ups of the raw meat, maybe the butcher can recognize how to cut it from that. (Don't worry about the text, the recipe is far from traditional. I only gave it as a good illustration of the raw cuts).

Also, rouladen are supposed to be tender. If possible, get veal. If not, young bull's meat is better than the normal beef used for steaks.

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How long should a 4-5 pound rib roast take in an infrared cooker?

Question

I'm going to attempt to cook a 4-5 pound rib roast in an infrared cooker. Specifically, a Big Easy Infrared Turkey Fryer.

Everything I've read says that it's done when it's done. I understand the sentiment there, but I would like to know an approximate time so that I can have other foods prepared to hit the table at the same time.

How do I estimate how long this will take?

Answer

I'd use the recipe they have on their site for pork shoulder as a guideline, since it's very similar in terms of size and shape to a beef roast (just not as heavy).

They estimate 10 minutes per pound, which is more or less consistent with the per-side estimate of most broiler recipes (which is very similar to infrared cooking).

So start with an estimate of 40-50 minutes but do what they recommend and monitor the temperature very carefully.

I have to point out that 4-5 pounds is very heavy/large for high-heat cooking methods like broiling or grilling (or infrared); it's not the same as infrared "frying" a turkey or a leg of lamb which has a very high surface area/weight ratio. Steaks would no doubt come out great this way but larger roasts respond better to roasting, so don't be too surprised if your roast starts to get seriously charred on the outside before it's sufficiently cooked on the inside.

You might want to consider starting with smaller, 2-3 lb roasts, and move up the weight next time if those come out perfectly. Based on their claims, it should take roughly the same amount of time for one large item vs. two smaller items anyway.

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Can I store suet or home-rendered tallow at room temperature for a year?

Question

This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow. I can't even begin to imagine exactly what this amount of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it.

I was told large quantities of rendered tallow can be stored at room temperature for up to or even a year; possibly longer if I keep it in my cool, dark basement. Rendered fats never last long enough in our house to know for sure.Apparently canning isn't an option because the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar.

A quick Google search turns up some anecdotal evidence but I'd prefer some science.

Can I store my rendered tallow in well-sealed glass jars in the basement for up to (or over) a year? More importantly, why or why not?

Edit: I've been operating under the assumption that the rendered tallow will be safer to store for a long period of time. I just saw on StillTasty (which doesn't have a tallow entry unfortunately) that commercial suet can be stored for a year in the pantry, opened or unopened. That seems really strange to me - is that true? I would expect fat to go rancid quickly in an opened container in the pantry. Is it because it's "commercial" suet - is there anything I could do to my suet so I could store it unrendered?

Answer

Tallow does not need to be refrigerated and can last a year or longer. I would not worry greatly about decomposition, but oxidation can be a problem. Make sure to store it in an airtight container and you shouldn't have a problem.

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To which internal temperature should I cook beef for rare/medium/well done?

Question

I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?

Answer

| Rare        | 120 to 125 degrees F    | center is bright red |
| Medium Rare | 130 to 135 degrees F    | center is very pink  |
| Medium      | 140 to 145 degrees F    | center is light pink |
| Medium Well | 150 to 155 degrees F    | not pink             |
| Well Done   | 160 degrees F and above | brown throughout     |

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Fat contents from different types of ground beef when drained

Question

At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to the extra lean 90/10. The less fat content, the more expensive per pound.

I have heard that you can get the fattiest type, drain the grease as normal, and then rinse the meat with water in a colander to make it equivalent to the extra lean fat content. I'm not sure I buy that, and it seems this would rinse off any seasonings used also.

From a health perspective, the extra lean would be best, however, it can be double the price per pound compared to the cheapest / most fat content. If I am going to be using the meat crumbled in a casserole or for tacos, and drain the grease after browning the meat in a skillet, how much does the fat content matter? Is getting the cheapest and then rinsing it with water truly equivalent? Is there a better method that would enable me to save money with the cheapest or perhaps 80/20 but still get the low fat content of the meat I actually eat?

Answer

I have heard that you can get the fattiest type, drain the grease as normal, and then rinse the meat with water in a colander to make it equivalent to the extra lean fat content. I'm not sure I buy that, and it seems this would rinse off any seasonings used also.

That sounds terrible. Cooked ground beef should be drained if necessary, but not rinsed. It will rinse away a lot of flavor, and I doubt it makes it the equivalent of having bought lean meat in the first place. There is still plenty of fat present in the meat itself.

If you want low fat get extra lean. If you want flavor get 80/20 or 70/30 and drain thoroughly for as little fat as possible. Do yourself a favor though and don't rinse it with water.

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