Fat in Ground Meat Products

Purpose:
The purpose was to see how much fat there was in 6 different variations of meat.
Summary (what did we do):
We did massed out how much meat we used than we put 1/2 cup of water into each meat bowl. We grabbed the pots and pans than we put the meat in each pan than we turned the heat on to med. Than we cooked the meat for 15 mins. Than we had to drain the water from the meat to get the fat out and than we put the water in the fridge over night so it can harden to turn in to fat.
Lab data:
Name each variation:
1- Ground beef
2- Ground chuck
3- Ground round
4- Extra lean ground beef
5- Ground turkey
6- Vegetable crumbles

Price per pound of each:
1- $4.19
2- $4.29
3-$4.49
4-$4.49
5-$3.45
6-$5.99

Flavor of each:
1- Mild with after taste
2- Sarah thought it was the best flavor Taryn thought it was rich
3- Blah! cardboard
4- Mild/ Blah!
5- Mild and can tell that it is turkey
6- Tasted like soy sauce

Texture of Each:
1- Tough and really chewy
2- Moist compared to 3-4
3- Tough and chewy
4- Dry and chewy
5- Soft and crumbly
6- Chewy

Which had the best flavor?
Taryn liked #5 Sarah liked #2 Mrs. Turner liked # 4
Which was the juciest?
The juciest is #2
When might you render fats when preparing foods at home?
When you make spaghetti and meat sauce
When might you render fat for commercial production?
When you are on a cooking show