Dear Mary: One of my friends gets the cheap and fatty ground beef. She browns, drains and rinses. Another friend buys extra-lean ground meat; she figures that she gets more meat for her money because there is less fat to cook off. I am somewhere in the middle. Is it better to buy the leaner meat? Or should we buy the cheapest ground chuck and brown away? -- Kathleen, e-mail

Dear Kathleen: There is no hard-and-fast answer to your question because there are so many variables, such as the actua ...

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