What cut of beef is the best intersection of taste, price, and nutrition, specifically for cutting? No organ meat allowed
best beef?
What cut of beef is the best intersection of taste, price, and nutrition, specifically for cutting? No organ meat allowed
depends how long you want to spend cooking. short rib, brisket and shanks all great and not too expensive but need a long cook or a pressure cooker
For me it's rump
>No organ meat allowed
It's literally has like 8x the nutrient:calorie ratio of muscle meat
Eating muscle meat for nutrition is a waste. Legumes, vegetables, and organs are where you get your nutrients
Sounds like you've been listening to ~~*them*~~
I listen to the actual figures for nutrient density which are objective and readily available
What I said was an objective fact, not an opinion or a debatable assertion
>muh more nutrition is always better
Whatever you say, bro. Every one of the organ frickwits on youtube has cutback on them. And for good reason. If you want some safe nutritional density, eat the foods that are actually sought after and are therefore expensive, such as oysters and fish eggs.
And actually delicious, I may add.
people ate organs all throughout human history, only recently have we had the luxury to only use part of the animal
but if you don't like organ meat, beans and vegetables are the next best sources of nutrients, plus they have the phytonutrients not found in the meat
People at organs as a proportion of the overall animal. Which for a bean and vegetable eater such as yourself would be the equivalent of 10 pounds of beef liver consumed over 2 to 3 years, or more.
>beans and vegetables
These don't contain over 15 micronutrients essential for optimal human health.
>These don't contain over 15 micronutrients essential for optimal human health.
bro, if you don't know what you're talking about, why don't you have the common sense to keep your mouth shut so you don't embarrass yourself
>400 calories of beans and vegetables: black beans, carrots, spinach - 20% of your daily calories, so any nutrient over 20% is above the RDA
Did you just chronometer me unironically? Just because preformed vitamins and active vitamins are equated on a website, doesn't mean they should be. You are a quintessential midwit.
>muh bioavailability
bioavailability of nutrients varies in food in general, there are pro-nutrients and anti-nutrients in both plant and animal foods. e.g, calcium bioavailability is higher in collard greens than in milk. likewise there are a pro-nutrients in plants like garlic, onion, and pepper that are almost always added to meals that can increase absorption of certain nutrients by like 2x or 3x
>still a midwit
I didn't even mention bioavailability yet. Bit it is true, many of the vitamins and minerals are encased in fiber and will leave your colon unabsorbed.
However, what I said is that preformed and active vitamins such as beta carotene and retinol are not equivalent. That chart doesn't actually have A, D, K2, B12, EPA, DHA, and 'nonessential' amino acids, over 15 micronutrients, some essential to live, others essential for health.
oh, I see, you were talking about that stupid shit instead, gave you too much credit.
You can get all the vitamin A you need from carotenoids, except you get the additional benefits of actually getting carotenoids that you don't get from just taking preformed vitamin A.
Certified moron
There was a study done on women in the UK that found that over half of women could not adequately convert beta carotene into retinol. Are you brown? If so good for you, but I am white and I need retinol in my diet.
there are dozens of known carotenoids in the diet and hundreds more not known, not just beta carotene, and beta carotene's not the only one that's a provitamin
this is irrelevant anyways since I never brought up protein, and since 27/g for 400 calories is a good ratio. (If you're a male eating 3000 calories, which is usually the minimum for most exercising men, you'd get 200+ grams of protein at that ratio)
also I'm not even arguing a vegan diet here, I'm just saying that beans and vegetables are some of the most nutrient dense food groups, which is a fricking basic fact
How are you so dense? If the protein RDAs are completely off you can guarantee everything else is, too.
Regardless, vegetables and beans, don't have A, D, K2, EPA, DHA, choline, carnitine, taurine, carnosine, CoQ10, CLA
>don't have A
again, there are multiple carotenoids that convert into A, and blood studies on people on plant-based diets find similar or higher levels of vitamin A in the blood
>don't have K2
you get an absurd amount of k1 from greens that it's easy to convert enough into k2 even if the conversion rate i low
>choline
there's choline in broccoli and some other vegetables
>epa/dha
you don't get much of this from beef either, this is from fish (again - i never argued for a vegan diet, so this is irrelevant)
And the shit about RDA is also irrelevant since this is about the nutrient density of different food groups and not about the validity of different RDA scores. I don't even know why you brought that up.
>choline
>there's choline in broccoli and some other vegetables
False, if you don’t eat eggs you have to supplement it, even with one pound of beef you can’t get the RDA.
You are choline deficient that’s why you type this bullshit here and sound moronic
Two pounds of beef
its the scientifically based rda of protein, it is the minimum, it doesnt account for muscles, but i expect you have sources that claim otherwise?
What is also hilarious about that chart is the protein RDA, around 40g, really? Fricking moronic.
again, learn to shutup if you have no idea what you're talking about. Read an actual textbook instead of this stupid joe rogan bullshit
You really think that amount of protein is fine?
RDA has always been kind of a meme, it was formulated by getting lab rats to only get calories from sugar and reintroducing vitamins until certain illnesses begin to clear up. There's probably some merit to RDA but it isn't this clear cut thing.
Post body or shut the frick up
>calorie % = nutrient %
You are stupid. Seriously. You get a high percent from a variety.
Phytonutrients suck
Syboy
>sought after and are therefore expensive, such as oysters and fish eggs
Lol, lmao even. Do you even know why those things are expensive? A little tip- it has nothing to do with nutrition
Reddit reply, even
I am too poor. For me, it's grass fed milk/yoghurt and pastured eggs.
This
Strip steak otherwise. But you should really incorporate organ meat. Hitting micronutrient requirements is really hard but once you eat some organs once a week it becomes hard not to "overdose" on certain vitamins, they are truly insanely nutritious. Cheap, too.
enjoy your copper toxicity
dumb poorgay
You absolutely should not eat organ meat, its a psyop. think about it, how much of an animal is comprised of liver? How often do you think our ancestors would eat a big portion of liver?
No, we've evolved to eat the muscle meat and fat of an animal, not its fricking liver and kidneys.
the hunters who caught the mammoths probably got dibs on the organs.
moron, killing an animal means eating every part, organ meat would be the thing they ate that we dont
>How often do you think our ancestors would eat a big portion of liver?
all the fricking time, liver is all over the place in traditional European cuisine
>Legumes, vegetables
>legumes
thank you sar
>computerised
Wut
Liver is the best bang for your buck.
As for price, the general rule is the longer you need to cook it, the cheaper the cut should be. Buy unprocessed meat, do the portioning and trimming yourself, so that you have more control of the food you make.
Not featured: porterhouse
grilled sirloin , 3/4 or less , sea salt
300g equals about 50-60g of protons
some veggies , potatoes and beer
you don't need more. literally what men ate for centuries
whyaaat boi dun no bout oxtail yanawanameeeeen man. ya white man don no about dis den
>be poorgay
>need beef steak
Frick man I get one and chop it into 1 pound blocks of flesh. Sometimes I'll go start a fire and put 3 pounds of it on a fence spike over it. Makes me feel like a cool caveman eating flame cooked tough as shit meat.
organs mog meat
You need macronutrients (protein, fat) far more than micronutrients. Organs are okay occasionally, but are not necessary
I guess top round. But if you’re worried about price you’re not going to be eating steak.
this
top round is my regular steak for training purposes
problem is its leaner and tougher than most people like, but that can be compensated for and a little chewing gives you jaw and dental gains
marinate for 12-24 hours, medium rare, cut against the grain and thinly
enjoy gains at $6 a lb or so
Top round was $10 a lb yesterday at publix where I live
get mine from costco and its 6.29
Sneed steak
Short rib tbqh. Very versitile, can have it as a steak or stew or in a stir fry, great fat content that is easily trimmed, great flavor, a bit tough but easily overcome with proper prep, and is usually cheaper that chuck, top sirloin and tritip.
Just buy a brisket and slice it up to use when you're hungry. Get a meat grinder if you like ground beef. Restaurants use brisket because it's superior in the taste/cost ratio sense
where to buy meat in bulk online bros?
Meat thread needa a bump. Testosterone too low at the top
Grass fed Striploin. A 10oz has 7.5g of fat and 65g protein
Just use metric at this point
No
Disgusting flesh eaters... enjoy having cancers LMAO
Hanger steak, hands down. Probably the cheapest cut of beef, tasty, tender and pretty slow fat.
Also called butcer's steak as it's the cut butchers keep for themselves.
strip and shank imo
Couldn't tell you but I had some hanger steaks the other day and they were banging
i eat filet for dinner a lot, with potatos and broccoli. feels good but idk how much protein that is, im moronic
>taste, price, and nutrition
85%+ ground beef
skirt steak
flank steak
Stuff like Filet Mignon is too expensive
Stuff like Ribeye is too fatty
For a steak, chuck eye. As good as a ribeye, about half the price at my butcher. Hard to find sometimes though.
Ranch/cab/shoulder/round
Flank/skirt/hanger is good for fajitas
I fricking love skirt steak, it has a unique flavor that is just so delicious. I would eat it every day.
There's something primal and fulfilling about pounding a ribeye, but skirt steak is the absolute best.
Sirloin, ribeye and brisket are my mains