Like the differant percentages in ground beef
It just depends on how much fat they leave on the meat when they butcher it. More fat you cut off the lower percentage is in the final ground beef.
When I help my friend butcher we shoot for about a 15% fat, so you have a 15/85 ground beef. Very tasty and makes great hamburgers.
Where beef is concerned, it depends on how much marbling (fat) is in the actual cut of beef before it's ground up. The less marbling, the less fat in the ground beef, and that's how you get your regular ground beef, lean, and extra lean.
Well beef is a matter of the cut such as ground beef vs ground chuck. i'm not sure about other foods but if Miss Colleen sees this question, it's a real good chance she will have the answer for you.
Wow! Thanks Colleen. You're pretty smart. I have always wanted to know how they did that. I figured they just cut the fat off before they ground it up