At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to the extra lean 90/10. The less fat content, the more expensive per pound.
I have heard that you can get the fattiest type, drain the grease as normal, and then rinse the meat with water in a colander to make it equivalent to the extra lean fat content. I'm not sure I buy that, and it seems this would rinse off any seasonings used also.
From a health perspective, the extra lean would be best, however, it can be double the price per pound compared to the cheapest / most fat content. If I am going to be using the meat crumbled in a casserole or for tacos, and drain the grease after browning the meat in a skillet, how much does the fat content matter? Is getting the cheapest and then rinsing it with water truly equivalent? Is there a better method that would enable me to save money with the cheapest or perhaps 80/20 but still get the low fat content of the meat I actually eat?