Anyone respond differently to ground meat vs. whole meat on a cutting diet. For example, say you are on a low carb, low fat, high protein diet for competition, anyone eat ground chicken, steak, turkey, etc. instead of it in it's whole form and notice a difference? Does it become less thermogenic, or would it be digestested better and more protein utilized than having it whole? I have access to a meat grinder and am considering not buying ground beef, etc., but buying lean chicken, turkey, top round/eye round steaks and grinding them so I KNOW they're low fat, and eating it like that. Rob Faigin said in NHE that ground meat is less thermic but with no real support, then Dr. Kinakin in a T-mag interview said that most protein isn't absorbed b/c of improper chewing, so I'd think grinding would allow better absorption.