Honestly, i’m not sure man.
I can’t have ground beef by itself, it gets absolutely sickening. Sour Cream is a god send, the creaminess adds a pretty smooth texture which makes it easy to down. Sriracha also seems to do a good job when mixed in with the sour cream to create a low-fat “spicy mayo” spread paired with Taco Seasoning.
I absolutely hate Chicken, Turkey, Steak and Eggs (I know I’m insane). But i’ve always loved ground beef. Idk what’s wrong with me
herring =10$ liver =5$
My first couple years in gung ho bodybuilding where I ate at least 6-meals a day following FLEX magazine and getting at least 1-1.5g of protein per pound BW and very low fat and carbs and couldn’t barely even do a standing clean and press with 135# if I did, it was my max.
I was single and working 60hours a week as a supervisor in a factory I was buying a big pack of filet mignon at wholesale club and I ate 1 every single day!
What a waste. Sure I was lean, but I didn’t grow or get strong.
I was in my early 20s.
I haven’t eaten one of those in decades.
Here’s a funny story, my hippy dad actually told me about Filet Mignon as being the best cut and he showed me how to cook them, he actually trims the fat very little fat off them, LOL, wow I realized how crazy that was later in life and how he’s actually doing himself a dis service using other non healthy ways to make them tasty. I had to inform him of this……
Best way I’ve had it was every 4th of July was my grandmothers birthday, so my pap would get the entire tenderloin and roast it on a spit, brushing it with butter & garlic.
If I were to insist on eating that every day, I’d definitely buy the whole tenderloin and cut to size.
I typically don’t respond to this stuff, but I do feel compelled to say you may want to let his cardiologist do the informing in this instance.
If you go to Sam’s Club at 8am, you’ll find a wide selection of meat upwards of 25% off. Sometimes less, depending on the cut, but I can go any day of the week and get bottom round, round eye, and at least 1 kind of ground beef at 25% off.
That’s $3.45 for 90/10 ground, $3.75 for a bottom round roast and around $4.50 for a round eye roast. Sometimes I’ll buy them already cut and sometimes the meat guy will cut the roasts for me. I’ll grab center loin pork chops for $2.25, and the assorted pork chops will be around $1.80/lb.
The only chicken that’s usually discounted are breasts, which I don’t care for, but I’ll occasionally find thighs or drumsticks. Sometimes lamb.
In max economy mode, I can eat a pound of pork chops and a pound of lean burger for less than $40 a week.
What cardiologist???
No one in my immediate family consults Drs.
My dad was about to get surgery once for a bulging disk in his neck cause he couldn’t take the pain anymore.
I showed him some exercises, no surgery, that was 20 years ago. He showed me the steak cooking like 27+ years ago. He used ketchup to dip his steaks in plus ate fries with it, LOL…….
This was an illuminating confession
There’s nothing more healthier than steak and eggs!
Brahs? How old are you?