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The original was posted on /r/askculinary by /u/jont9 on 2023-09-22 05:59:50.

I’ve noticed when cooking one type of ground beef that the fat renders very quickly and thoroughly, whereas in another it’s much slower, if at all noticeable. Both types are 15% or 20% fat. What’s likely going on? Does one have a higher proportion of suet-like fat mixed in?