What's your cut?
- Thread starter BlueThruAndThru_rivals115784
- Start date
New studies suggest that eating lean red meat is good for you. Red meat is loaded with nutrients and even helps lower cholesterol . The key is avoiding fatty processed meats like bacon, bologna, hot dogs, etc. Those are the ones linked to cancer.
http://www.dailymail.co.uk/health/a...feeling-guilty-That-juicy-steak-good-you.html
http://www.dailymail.co.uk/health/a...feeling-guilty-That-juicy-steak-good-you.html
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bacon, bologna, hot dogs,
One of these things is not like the others, one of these things just doesn't belong.
One of these things is not like the others, one of these things just doesn't belong.
I'm pretty much agreeing with you.
There ARE benefits to eating red meat over chicken, but obviously not as many as the reverse. Red meat has it's issues. It's not a lean protein. More fat. Can increase heart disease.
But again, when you look at the entire spectrum of food.. there's a lot worse decisions than picking red meat over chicken. Eating a ribeye over 99% fat free chicken isn't the same as eating 5 twinkies for dinner.
And yes, admittedly.. I am also defending red meat because it's infinitely tastier than chicken and fish haha.
Yeah but bacon isn't processed from waste parts of the animal and full of chemicals.
False. Cured bacon (the most common type) is full of chemicals.
Cured bacon generally relies on chemicals and additives such as sodium nitrate or nitrite. However, uncured bacon often uses more natural salts and flavorings.....Cured bacon often has a longer shelf life than that of uncured bacon. This is due to the chemical additives in cured bacon which usually keep the meat fresh for longer time.
http://www.enkivillage.com/uncured-bacon.html
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Crab legs and lobster are way too much work, too little reward, though I do enjoy the places where you can order a bag of crabs and a hammer. The carnage is worth it.
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‘The truth is that no one has ever said people should cut out animal fats completely. Just eat them sparingly.’
That was the last sentence of your article - that you should eat red meat sparingly. After reading the last couple of posts it looks like we're pretty much all on the same page and agreeing with each other anyway. Like pretty much anything else - all things in moderation aren't that bad. I eat chicken almost everyday and I'm sure here in 5 years they'll have a bunch of studies linking it to cancer anyway due to how theyre raised - and you guys will have gone down that path in a much tastier way.
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‘The truth is that no one has ever said people should cut out animal fats completely. Just eat them sparingly.’
That was the last sentence of your article - that you should eat red meat sparingly. After reading the last couple of posts it looks like we're pretty much all on the same page and agreeing with each other anyway. Like pretty much anything else - all things in moderation aren't that bad. I eat chicken almost everyday and I'm sure here in 5 years they'll have a bunch of studies linking it to cancer anyway due to how their raised - and you guys will have gone down that path in a much tastier way.
I agree. All things in moderation. FWIW, you may want to swap some turkey for that chicken. Its slightly healthier in almost every way over chicken.
http://www.weightlossforall.com/why-is-turkey-better-than-chicken.htm
My wife is really big on ground turkey instead of ground beef for lots of things like spaghetti sauces, lasagna, chili, etc. and I have to say I don't really ever notice a difference in taste. We also do turkey burgers quite a bit but I'm not really that big on those - too damn dry.
I agree with eating meat in moderation...and usually have a meatless meal 4-5 times a week. With that said, Lucky's Market in Lexington has bone-in ribeyes on sale this week for $5.99/lb. Hard to pass that up!
Meat in moderation? Might as well just put a bullet in my head now.
So you addressed the chemical part but not the by-products part. Is bacon health food? No but it's better than bologna and hot dogs.
And I'm eating bacon regardless.
Think of alllllll the stupid things you put your body through or put in your body on a daily basis. Being outside with no sunscreen.. Living in any place other than the mountains.. ordering anything from Starbucks that isn't just a plain coffee.. slamming a 6-pack on Friday.. anything with artificial sweetener... cancer causing K-cups.. inhaling all the doodoo fumes in the men's work bathroom...
Eating meat.. even red meat.. isn't what's gonna do me in. If anything it makes me happy, and mental health is seriously undervalued compared to physical health.
Eating meat.. even red meat.. isn't what's gonna do me in. If anything it makes me happy, and mental health is seriously undervalued compared to physical health.
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We do that too. Sloppy joes come out good too with ground turkey.
But burgers are too damn dry, exactly right. If I'm not having ground beef for my burger I'll go with black bean.
I worked at Texas Roadhouse when Obama changed over from sugar to corn for ethanol........and you'd have thought he declared WW3 on cattle.
It was for sure the driving force in red meat skyrocketing, but it has helped farmers too as corn is common and demand went up.
Best steak, NY Strip. A perfect Ribeye is hard to beat but for me it's hard to find one since I do not prefer much fat. A filet is too lean though and flavor is just not there.
Kingsley is by far the best this city has to offer, and I'm not sure about Boone's in Bardstown but people around my way swear by it.
It was for sure the driving force in red meat skyrocketing, but it has helped farmers too as corn is common and demand went up.
Best steak, NY Strip. A perfect Ribeye is hard to beat but for me it's hard to find one since I do not prefer much fat. A filet is too lean though and flavor is just not there.
Kingsley is by far the best this city has to offer, and I'm not sure about Boone's in Bardstown but people around my way swear by it.
In the past I've bought the "truffle butter" at Whole Foods, and that is good to put on the steak as it's resting.
My top choice is a ribeye. Hands down. Fat is flavor. And I always look for one with the biggest cap to it. Not sure what hte proper terminology for that is, but it's that exterior piece and not the main section. That part is always the most tender, flavorful, and cooks a bit less than the main part. So, I tend to just look for that and when I see it I buy them and if I don't I don't. I tend to like my steaks just on the underside of medium rare, so a really thick cut is best so I can get the maillard without overcooking the inside.
After that I find a hangar/flatiron to have the most flavor, and those are probably my 2nd choice. Love one of those with some homemade french fries.
I probably go filet next. Just because of the texture.
Strip is my least favorite by far. Always found them tough and lacking flavor compared to a ribeye, because of the lack of fat marbling.
Really? It's pretty dam easy to eat crab and lobster, if you know what your doing. Funny thing is my friends hate going to all you can eat crab leg places or crawdads because they have no idea how to eat them. Practice makes perfect. Once you know how to it takes seconds and you get the whole dam leg in one solid piece.
Had the 20oz bone in ribeye at Texas Roadhouse earlier tonight. Can't complain.
Have a mild case of cerebral palsy. Right hand is basically no more useful than a lobster claw itself. Rather eat a cow.
Medium New York Strip. Pair that with a loaded baked potato, green beans and a draft Guinness and I'm in heaven.