I have some ground beef that is 12% fat. Is that acceptable for IP?? My coach said "lean ground beef" I am not exactly sure ?

I would say either the 93/7 or leaner...maybe 90/10. But asking your coach would probably be the best way to go.

it doesn't matter what your beef starts out as - it's how it ends up.

the scoop on "lean" beef: http://lowfatcooking.about.com/od/lo...a/leanbeef.htm

now, when it comes to what is going on your plate, here's what happens:

you spend the extra money to get lean or extra lean beef.
you make it into - for the sake of argument - burgers.
you roast them in the oven on a rack.
you need 4 glasses of water to choke them down because they're so dry.

or

you spend less money on regular ground beef
you make them into the same sized patties
you roast them in the oven on a rack so they're not swilling in drippings
you enjoy a moist, delicious burger.

the difference in the moisture content between the two burgers is not the fat - the regular ground burgers are moist because they have not lost as much water as the lean-meat burgers have. when there is a higher fat content, a non-fat cooking method removes fat but the water stays in the meat. the finished product is not a whole lot higher than the lean meat when it comes to fat content.

Recently I came across something that has me grinding my own beef, since I don't think I can put a link in here, google- Jamie Oliver pink slime- what you will see applies to up to 70% of all ground beef in America, its only a 5 minute video but very eye opening

I tend to use 93/7 but most of what I use burger for is spaghetti sauce, soups, chili, etc. where I would have to drain the fat off. If I use 93/7, there isn't enough fat to require draining. One less step. It is more expensive, though, and not everyone carries ground beef that lean. I think Costco's version of "extra lean" is 85/15 which to me is not lean.

I was told the diet, 90+ lean beef. I don't have it very often because beef is generally higher in fat than other meat, and when I do, I grill it so that it stays tender, not well-done.

I usually take the Costco "extra lean" and mix it with their lean ground turkey breast and freeze it in individual serving sizes,
this time they had their "extra lean" premade into patties so I took that for a change. i just cooked one and that was what I was thinking with all the grease that was in the pan compared to the mixed version I usually make. I thought "They call that extra lean???"

I find the 93 % lean in the supermarket (stop & shop). It costs a little more but I think it is worth it to get a leaner cut.