best beef?

What cut of beef is the best intersection of taste, price, and nutrition, specifically for cutting? No organ meat allowed

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  1. 1 month ago
    Anonymous

    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

  2. 1 month ago
    Anonymous

    For me it's rump

  3. 1 month ago
    Anonymous

    >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

    • 1 month ago
      Anonymous

      Sounds like you've been listening to ~~*them*~~

      • 1 month ago
        Anonymous

        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

        • 1 month ago
          Anonymous

          >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.

          • 1 month ago
            Anonymous

            And actually delicious, I may add.

          • 1 month ago
            Anonymous

            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

            • 1 month ago
              Anonymous

              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.

              • 1 month ago
                Anonymous

                >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

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                >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

              • 1 month ago
                Anonymous

                >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.

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                Certified moron

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                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

                You really think that amount of protein is fine?

                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

              • 1 month ago
                Anonymous

                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

              • 1 month ago
                Anonymous

                >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.

              • 1 month ago
                Anonymous

                >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

              • 1 month ago
                Anonymous

                Two pounds of beef

              • 1 month ago
                Anonymous

                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?

              • 1 month ago
                Anonymous

                >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

                What is also hilarious about that chart is the protein RDA, around 40g, really? Fricking moronic.

              • 1 month ago
                Anonymous

                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

              • 1 month ago
                Anonymous

                You really think that amount of protein is fine?

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                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

                >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.

                Post body or shut the frick up

              • 1 month ago
                Anonymous

                >calorie % = nutrient %
                You are stupid. Seriously. You get a high percent from a variety.

            • 1 month ago
              Anonymous

              Phytonutrients suck

          • 1 month ago
            Anonymous

            Syboy

          • 1 month ago
            Anonymous

            >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

            • 1 month ago
              Anonymous

              Reddit reply, even

          • 1 month ago
            Anonymous

            I am too poor. For me, it's grass fed milk/yoghurt and pastured eggs.

    • 1 month ago
      Anonymous

      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.

    • 1 month ago
      Anonymous

      enjoy your copper toxicity

    • 1 month ago
      Anonymous

      dumb poorgay

    • 1 month ago
      Anonymous

      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.

      • 1 month ago
        Anonymous

        the hunters who caught the mammoths probably got dibs on the organs.

      • 1 month ago
        Anonymous

        moron, killing an animal means eating every part, organ meat would be the thing they ate that we dont

      • 1 month ago
        Anonymous

        >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

    • 1 month ago
      Anonymous

      >Legumes, vegetables

    • 1 month ago
      Anonymous
    • 1 month ago
      Anonymous

      >legumes
      thank you sar

      • 1 month ago
        Anonymous

        >computerised
        Wut

  4. 1 month ago
    Anonymous

    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.

  5. 1 month ago
    Anonymous

    Not featured: porterhouse

  6. 1 month ago
    Anonymous

    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

  7. 1 month ago
    Anonymous

    whyaaat boi dun no bout oxtail yanawanameeeeen man. ya white man don no about dis den

  8. 1 month ago
    Anonymous

    >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.

  9. 1 month ago
    Anonymous

    organs mog meat

    • 1 month ago
      Anonymous

      You need macronutrients (protein, fat) far more than micronutrients. Organs are okay occasionally, but are not necessary

  10. 1 month ago
    Anonymous

    I guess top round. But if you’re worried about price you’re not going to be eating steak.

    • 1 month ago
      Anonymous

      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

      • 1 month ago
        Anonymous

        Top round was $10 a lb yesterday at publix where I live

        • 1 month ago
          Anonymous

          get mine from costco and its 6.29

  11. 1 month ago
    Anonymous

    Sneed steak

  12. 1 month ago
    Anonymous

    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.

  13. 1 month ago
    Anonymous

    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

  14. 1 month ago
    Anonymous

    where to buy meat in bulk online bros?

  15. 1 month ago
    Anonymous

    Meat thread needa a bump. Testosterone too low at the top

  16. 1 month ago
    Anonymous

    Grass fed Striploin. A 10oz has 7.5g of fat and 65g protein

    • 1 month ago
      Anonymous

      Just use metric at this point

      • 1 month ago
        Anonymous

        No

  17. 1 month ago
    Anonymous

    Disgusting flesh eaters... enjoy having cancers LMAO

    • 1 month ago
      Anonymous
  18. 1 month ago
    Anonymous

    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.

  19. 1 month ago
    Anonymous

    strip and shank imo

  20. 1 month ago
    Anonymous

    Couldn't tell you but I had some hanger steaks the other day and they were banging

  21. 1 month ago
    Anonymous

    i eat filet for dinner a lot, with potatos and broccoli. feels good but idk how much protein that is, im moronic

  22. 1 month ago
    Anonymous

    >taste, price, and nutrition
    85%+ ground beef
    skirt steak
    flank steak

    Stuff like Filet Mignon is too expensive
    Stuff like Ribeye is too fatty

  23. 1 month ago
    Anonymous

    For a steak, chuck eye. As good as a ribeye, about half the price at my butcher. Hard to find sometimes though.

  24. 1 month ago
    Anonymous

    Ranch/cab/shoulder/round
    Flank/skirt/hanger is good for fajitas

  25. 1 month ago
    Anonymous

    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.

  26. 1 month ago
    Anonymous

    Sirloin, ribeye and brisket are my mains

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