Styrofoam Target Ground Beef 10% Fat

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Meat to Fat Ratio calculator?

• Thread in 'Messages for All Guests and Members' Thread starter Started by coffee_junkie,
• Start date Jan 21, 2011

• #i

1,144

xviii

Joined Feb 17, 2009

Does anybody out there take a spreadsheet or something to help me effigy out my meat to fat ratio when making burger or sausage. My math skills suck only I am good at using caclulators. I could probably brand one but information technology is easier just to go one from someone else. Thanks in advance!

• #two

14,477

56

Joined Mar 12, 2009

Well if yous had 1pound of meat (16oz) nd you wanted fifteen% fat to meat thats 2.4 oz of fatty to meat. At present I oasis't seen a scale or speadsheet on the matters. When I made sausage I use fifteen or twenty% fat to meat.

Concluding edited: January xx, 2011

• #iii

1,144

eighteen

Joined Feb 17, 2009

I was just thinking a spreadsheet that if I plug in the amount of venison I have, and the fatty ratio I am afterward, it would requite me the amount of fat I demand to add to achieve that. I realize information technology is easy math just I just took out 14lbs of venison from the freezer and couldn't figure out how much fat....I came shut and took out 3 lbs of fat, I was close but not on the button.

• #4

1,144

18

Joined Feb 17, 2009

I usually make my sausage with thirty% pork and lx% venison. And it works out skillful merely information technology would be nice to calculate the fatty content a piffling better. Maybe I am getting too scientific but that is who I am I judge.

• #5

10,101

41

Joined May 1, 2007

14lbs 10 30% = 4.2lbs of fat...

• #half dozen

ten,101

41

Joined May 1, 2007

I commonly make my sausage with 30% pork and 60% venison. And it works out good only information technology would be nice to calculate the fat content a little better. Peradventure I am getting likewise scientific merely that is who I am I estimate.

Okay, that'south 90% what is the other 10%?

• #7

4,652

138

Joined Jun 5, 2009

If you change the percentage of fatty yous desire to a decimal so you simply have to multiply it by the number of pounds of meat you lot have.

15% = 0.fifteen

0.xv 10 xiv = ii.1 lbs of fat

20% = 0.20

0.xx x 14 = two.8 lbs. fat.

Just plug in your pct equally a decimal and multiply and you can do any corporeality you want.

• #8

What yous are looking for is called Pearson's Square. Beneath is a link that allows you to input the values and information technology calculates what you lot demand for each fat source. You will need to know judge fat content of your ii meat blocks and what your target % fat is.

http://prechel.net/formula/pearson.htm

• #9

5,631

two,814

Joined Feb 3, 2009

Thanks for the link Baboy

• #10

two,928

1,030

Joined Nov 3, 2013

What you are looking for is called Pearson's Square. Below is a link that allows you to input the values and it calculates what you need for each fat source. You will need to know approximate fatty content of your 2 meat blocks and what your target % fat is.

http://prechel.net/formula/pearson.htm

Know this is an quondam thread merely thanks then much for this! I simply got into sausage making and I found that I take a lot of fat and trimmings left over from other smoking projects and I become really
Good prices on pork loin and chicken thighs, and I wanted to use a philharmonic and achieve the correct ratios and had no idea how to effigy information technology out. This is great! Bookmarked it!

• #12

If i am going to brand summertime sausage, what is the best rex of fat to use with venison? Is there anything already ground upwards?

• #13

6,242

3,237

Joined Dec 30, 2016

This isn't a spreadsheet bout how virtually i step beneath.
This is a nautical chart for 80/20 meat to fat. Simply use the nautical chart to effigy out what y'all need to practise.
80/20 makes the math uncomplicated and this nautical chart is a simple mix and match to figure out the amount of fat for whatever weight of meat one pound or higher :)

How Much Fat Exercise I Need - eighty% Meat, 20% Fatty Chart

• one pound Meat, 0.25 pound Fat = 1.25 pound Mixed
• 2 pounds Meat, 0.five pound Fat = 2.5 pounds mixed
• 4 pounds Meat, i pound Fat = 5 pounds mixed
• 8 pounds Meat, 2 pounds Fat = 10 pounds mixed
• 12 pound Meat, 3 pounds Fat = 15 pounds mixed
• xvi pounds Meat, 4 pounds Fat = twenty pounds mixed
• twenty pounds Meat, 5 pounds Fat = 25 pounds mixed

Lets use your 14 pounds of venison instance.
Cull from the chart the largest meat value that is Equal or every bit close to equal but Non going over your amount of meat. Repeat until all of your meat is accounted for.

Then, 12 and ii from the nautical chart will cover our 14 pounds of venison/meat.

Using the chart values at present:

12 meat / 3 fatty
+
2 meat / 0.5 fatty
=

14 meat / iii.v fat

You will demand 3.5 pounds of Fatty to get with 14 pounds of Venison/meat and the upshot volition be 17.5 pounds of mix.
(14 meat + 3.5 fat = 17.v mixed)

So even if yous have an oddball number similar 37 pounds of Venison you only apply the chart and pick the meat values that add up to 37 pounds of meat:

twenty meat (5 fat)
sixteen meat (4 fatty)
1 meat (0.25 fat)
=
37 meat / nine.25 fatty
(46.25 mixed)

I generally become the other route and try and figure out how much Mixed I want.
I so pull out the meat and the fat co-ordinate to the nautical chart below and then life is easy.
I practise understand that with wild game sometimes you cease upward with an odd ball weight on scraps (six-7 pounds) so you want to utilize it up. That is why I take the chart above

At present you can use both charts and exist well on your way to figuring out your mixes :)

Desired Mix lxxx% meat and 20% fat

• 1.25 pound Mixed = one pound Meat, 0.25 pound Fat
• two.5 pounds mixed = ii pounds Meat, 0.5 pound Fatty
• v pounds mixed = 4 pounds Meat, 1 pound Fat
• 10 pounds mixed = 8 pounds Meat, 2 pounds Fat
• 15 pounds mixed = 12 pound Meat, 3 pounds Fat
• 20 pounds mixed = 16 pounds Meat, 4 pounds Fat
• 25 pounds mixed = 20 pounds Meat, v pounds Fat

And yeah.... it is a slow day at piece of work for me and so I have time to put all this stuff together in a mail hahaha :D

• #14

6,242

3,237

Joined December 30, 2016

If i am going to make summer sausage, what is the best king of fat to use with venison? Is at that place anything already ground upwards?

Hi there and welcome!

I go to the one butcher in my area and I buy Trimmed Pork Back Fat. I call up pork fat volition make the best sausages with your venison. I have used it for the half-dozen-7 years or then of sausage making I have been doing and it makes astonishing sausage for what you want.

When I want more than beefy flavor I utilise beef fat. I salve brisket fatty and use it with venison to make my Ground Venison Pastrami sandwich meat. The beef fat gives it that beefy flavor to taste similar pastrami :)

Mix and match for your need but the pork dorsum fat is awesome and my butcher ALWAYS has information technology in stock :)

• #15

200

34

Joined Apr v, 2019

This isn't a spreadsheet bout how nigh i footstep below.
This is a chart for lxxx/twenty meat to fat. Just utilize the chart to figure out what you need to do.
lxxx/20 makes the math simple and this nautical chart is a unproblematic mix and match to figure out the amount of fat for any weight of meat 1 pound or higher :)

How Much Fat Practise I Demand - 80% Meat, 20% Fat Nautical chart

• 1 pound Meat, 0.25 pound Fat = 1.25 pound Mixed
• ii pounds Meat, 0.five pound Fatty = 2.5 pounds mixed
• 4 pounds Meat, 1 pound Fat = 5 pounds mixed
• 8 pounds Meat, two pounds Fat = 10 pounds mixed
• 12 pound Meat, three pounds Fat = 15 pounds mixed
• 16 pounds Meat, 4 pounds Fat = 20 pounds mixed
• 20 pounds Meat, 5 pounds Fat = 25 pounds mixed

Lets apply your 14 pounds of venison example.
Choose from the nautical chart the largest meat value that is Equal or as close to equal but Not going over your amount of meat. Repeat until all of your meat is accounted for.

So, 12 and 2 from the nautical chart will cover our xiv pounds of venison/meat.

Using the chart values now:

12 meat / 3 fatty
+
2 meat / 0.v fatty
=

14 meat / 3.five fatty

Y'all will need 3.5 pounds of Fatty to go with xiv pounds of Venison/meat and the upshot will exist 17.five pounds of mix.
(14 meat + 3.5 fat = 17.5 mixed)

So even if you take an oddball number like 37 pounds of Venison yous just apply the chart and pick the meat values that add together up to 37 pounds of meat:

20 meat (v fat)
16 meat (4 fat)
1 meat (0.25 fat)
=
37 meat / nine.25 fatty
(46.25 mixed)

I generally go the other road and try and effigy out how much Mixed I want.
I then pull out the meat and the fat according to the nautical chart beneath and then life is easy.
I exercise empathize that with wild game sometimes yous end up with an odd ball weight on scraps (6-seven pounds) so you lot want to utilise it up. That is why I have the nautical chart above

Now yous tin employ both charts and exist well on your manner to figuring out your mixes :)

Desired Mix 80% meat and 20% fat

• 1.25 pound Mixed = 1 pound Meat, 0.25 pound Fatty
• 2.5 pounds mixed = ii pounds Meat, 0.5 pound Fat
• five pounds mixed = iv pounds Meat, 1 pound Fatty
• 10 pounds mixed = viii pounds Meat, 2 pounds Fat
• 15 pounds mixed = 12 pound Meat, 3 pounds Fatty
• 20 pounds mixed = 16 pounds Meat, 4 pounds Fat
• 25 pounds mixed = xx pounds Meat, 5 pounds Fat

And yep.... it is a slow twenty-four hours at work for me so I have time to put all this stuff together in a post hahaha :D

• #16

200

34

Joined April 5, 2019

79% meat and 30% fat equals what for 5 lbs ?

• #17

five,631

two,814

Joined Feb iii, 2009

that's a 109%
70% =3.v lbs.
30% =1.5 lbs.

• #xviii

half dozen,242

three,237

Joined December 30, 2016

Like DanMcG mentions, your numbers make 109% and there is no such thing as 109% sausage. I'm guessing yous meant 70% meat, 30% fatty and the 79% was a typo.

In that instance

70% meat in five pounds of sausage = 0.70 x five = 3.5 pounds meat
thirty% fat in 5 pounds of sausage = 0.thirty x five = 1.v pounds of fatty

sooooooo,

v pounds sausage at 70/30 = 3.5 pounds meat + 1.5 pounds of fat.

Merely like dan mentioned :)

• #xix

200

34

Joined Apr 5, 2019

Sorry I meant 70%-xxx% but I cheers for responding.

that's a 109%
lxx% =3.five lbs.
30% =1.5 lbs.

Like DanMcG mentions, your numbers make 109% and there is no such thing as 109% sausage. I'thousand guessing you meant lxx% meat, 30% fat and the 79% was a typo.

In that case

seventy% meat in 5 pounds of sausage = 0.lxx x 5 = 3.5 pounds meat
30% fat in 5 pounds of sausage = 0.thirty x 5 = 1.five pounds of fat

sooooooo,

5 pounds sausage at 70/30 = 3.5 pounds meat + 1.v pounds of fat.

Just similar dan mentioned :)

I meant 70/30 .

• #20

5,631

2,814

Joined Feb 3, 2009

LOL, yeah I figured it was a fat finger typo. Tallbm gave a skilful explanation on how to effigy it out. accept fun!

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