I'm amazed at the normal fat content testing equipment for ground beef. Note the disclaimers on the top fat testing equipment that state that there must be a fat content of at least 10% in order to get an accurate measurement. If this is what is currently the "industry standard", then how accurate is the percentage on the "lean" beef that you are trying to purchase at your local supermarket? That is why we sent our beef to a lab for testing!
Consequently, it is not surprising that retailers are off many times by 10% or more!! Note:
Note...only for fat content of 10% to 40%!!
Consequently, we used to ship our beef to a food lab on the east coast to have it tested with very high tech methods that give accurate readings on actual fat percentages that your average supermarket, or butcher cannot provide. As you can see, the current normal equipment isn't capable of reading fat percentages below 10%!