Whats your opinion on ground beef while cutting?

[mm107]

Seems to me that if you are cutting eating ground beef no matter how lean is still loaded with fat and useless calories. And Cheese? Get serious. What the hell is cheese going to do for you? That would be the first thing I would toss.

I guess it's all about looking at the guy next to you at the gym or wherever and knowing that your are suffering more now so you can look so much better than that guy later. It's all about suffering. Once you realize that food is simply a fuel that the body needs to drive on it will make it a lot easier to feed it plus and premium than regular unleaded fuel.

I know I am ranting but if you are serious why the hell would you eat ground beef and cheese while trying to cut? It just doesn't make sense.

chicken all the way bro.... with no cheese, no sauce, no salt. It is simply fuel.

But... I guess if you are going to do it do it right with lots of cheese. I just don't think I could handle slipping that badly. I would probably commit suicide afterward.. or simply go into cardiac arrest from the fat overload.

same way i feel, its just food. I eat chicken alot and i never seem to get bored yet. I also used the no carb italian dressing/bbq sauce. 0 cals =]

 

[kimchee411]

Fuck that shit man! Eat BEEF! I dare you ALL to eat all the meat that I eat. I eat so much meat my butcher knows me by name, and I'm 19! I eat so much meat that my farts smell like steak. My freezer currently has 8 3lb Salmon steaks, 6 bags of frozen catfish fillets that I caught last summer, 2 boxes of 30 Burger patties, and two whole frozen chickens.


WOOOOOTT~

GOd, you are so right man! I've been on a keto diet for 6 weeks and it hasn't really phased me cuz I just get to enjoy more precious meat! I don't need any of that starchy sugar shit! Ground beef, chuck roast, prime rib, ribeye, porterhouse, tri-tip, chicken breasts/thighs/legs, pork loins/chops/roasts, salmon, tuna, orange roughy, cod, bass, whatever. I could care less about the fat content so long as I stay in good caloric range cuz I know I'm getting plenty of protein, and the diet is working great.

 

[Reaganator]

The pre-made ground beef is just left over trim. It is not made from the finest cuts. They make up for the flavor by leaving a LOT of the fat in. That stuff is nasty. Do it like Pintoca said, get the cut you want, as lean as you want it and have the butcher grind it for you. Have him trim off all the fat if you want.

 

[rbtrout]

I buy top sirloin (very low fat) and have it ground up. Mix a handful of this in with 12 eggs (3 whole) and a little bbq sauce and you've got a great meal! I had a bb acquaintance tell me about this - he used it during cutting and at 51 years old (a few years ago) won the CA open state championship. Not bad for an old guy!

 

[Snypr]

Well, I do it all the time. Trick is I buy the beef I want, as lean as I want it, and then ask the butcher to grind it... patties anybody?

Which cut do you usually have this done with? I got eye of round (I think that's what it was), and had it ground, but when he was finished, it looked light red. I've always thought that this meant higher fat content. The steak was deep red with very little "marbling" before he started.
Also, when you do this, how do you determine how many cals, etc.
I'm used to getting ground beef that is already labeled with the details, but steak isn't (at least at my store).

 

[Deltroit]

Well, I do it all the time. Trick is I buy the beef I want, as lean as I want it, and then ask the butcher to grind it... patties anybody?

If your gonna do it this is the way!

 

[pintoca]

Which cut do you usually have this done with? I got eye of round (I think that's what it was), and had it ground, but when he was finished, it looked light red. I've always thought that this meant higher fat content. The steak was deep red with very little "marbling" before he started.
Also, when you do this, how do you determine how many cals, etc.
I'm used to getting ground beef that is already labeled with the details, but steak isn't (at least at my store).

I normally go for Top Sirloin. You can ask the butcher for some "hard cuts"... normally, the softer the beef, the higher the fat content, but since it's ground, you will not feel it...

Some people have tried the calf (the leg part, not the baby cow) beef, which is hard as a rock, but very little fat content... don't know the name of it in English.

As for the calories, you will need to eyeball it, taking the basis of the meat you start with.

One thing for sure: Stay away from Fillet or Tenderloin of any of the "Good tender" meats.

 

[ProtienFiend]

a little red meat provides some fat (saturated) which is neccessary for proper hormone production, most importantly testosterone. of course you can get it other ways but moderates amounts of red meat provide it in a tasty way.

 

[CrayonOfDoom2]

Once you realize that food is simply a fuel that the body needs to drive on it will make it a lot easier to feed it plus and premium than regular unleaded fuel.

Oh yes . . .

 

[cmdubs]

eat it in moderation and don't sweat it - losing weight isn't rocket science - calories in vs calories out