Fat Ratios of Ground Pork

[dragnlaw]

Need some calculations and my brain does not do percentages...

Ground Pork Fat Ratio's are as follows
Lean 17%
Medium 23%
Regular 30%

So I have a 2 lb pkg of Lean Ground Pork - how much fat (pork fat) do I need to purchase to bring it up (at least close) to the 30% mark.

I'm sure all you Engineers and Mathematicians out there can figure it out for this humble dragn.

These ratio's are government gradings for Canada. Don't know what they are fow others but probably close to the same?

 

[caseydog]

I am guessing that your cut of pork will make the difference. Shoulder/Butt has a lot more fat than loin. A pork butt/shoulder (with fat cap) used for pulled pork is about 28% fat. A trimmed pork loin chop is about half that, from what little I could find online.

CD

 

[dragnlaw]

Casey - I have ground pork and no idea from what cut it was made.

But government regulations here say that anything labeled "lean" "medium" "regular" have no more or less than what I said above.

My meat is labeled "lean".

 

[taxlady]

If you add 13% (30%-17%) of the weight of the package, you should get close.

2 lbs = 908 grams
908 grams X 13% = 118 grams

I'm going to check the math, but I think that adding 118 grams of fat will get you very close to 30% fat. I'll be back in a few minutes.

Okay, 118 grams of extra fat only gets you to 26.5%. 150 grams of extra fat will get you to 28.8%.

I think the arithmetic is right, but I won't guarantee it.

 

[caseydog]

Casey - I have ground pork and no idea from what cut it was made.

But government regulations here say that anything labeled "lean" "medium" "regular" have no more or less than what I said above.

My meat is labeled "lean".

Yeah, it's hard to tell with ground pork. Labeling here is next to nothing. Here, ground pork is usually white meat pork, like pork loin. It's really easy to dry that out, and make it crumbly.

CD

 

[dragnlaw]

908 grams X 13% = 118 grams

perfect! Thank you - close enough! All I need to know!