Can I eat chuck steak everyday or will I get gout?
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Can I eat chuck steak everyday or will I get gout?
Can I eat chuck steak everyday or will I get gout?
UFOs Are A Psyop Shirt $21.68 |
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UFOs Are A Psyop Shirt $21.68 |
Why would you get gout
Red meat is high in purines which causes gout in people who are susceptible.
>in people who are susceptible
This means obese people with metabolic dysfunction. You only get gout if you are 220+ pounds and don't take care of yourself. There are no exceptions.
>red meat is high in purines
Why the frick is this lie spread everywhere? I hear this shit all the time. Fricking fish and mushrooms have more purines than red meat. Stop posting forever, you fricking idiot.
With that aside—who gives a frick about purines anyway? We have entire organs dedicated to doing things like pissing out purines (in the form of uric acid). You have to treat your organs like shit for decades for fricking food to hurt you lmao.
https://elevatehealthaz.com/wp-content/Purine%20Table.pdf
>"Red meat is high in purines"
>Click on PDF link
>"MODERATELY HIGH IN PURINES", "Beef"
Well I guess that anon should thank you for proving him right.
I don't even know how to respond to this comment. You are either severely mentally challenged or trying to do some weird bait. When you compare beef to other comparable food groups (chicken, pork, fish), it is not high in purines.
...obviously soda and jam and white bread aren't going to be high in purines. The fact you think they might be shows me you have no idea what purines are. I really don't know why you even responded to me with such a weird post.
Anyway, even Wikipedia has contradictory nonsense about this topic.
https://en.wikipedia.org/wiki/Purine
>Purines are found in high concentration in meat and meat products
>Examples of high-purine sources include: sweetbreads, anchovies, sardines,
>A moderate amount of purine is also contained in red meat, beef, pork, poultry, fish and seafood
Don't know what you're sperging out about. Anon said beef high in purines. You posted a study saying beef high in purines. No one said it's the highest of them all. Do me a favor and check your pulse and post it here, cause I can tell you're getting a huge adrenaline rush from all this you massive autist.
>doesn't understand how language works
>doesn't understand implicit comparisons
>calling other people autistic
oof anon. I'm gonna go ahead and stop responding to you now. This is just getting sad.
I accept your concession.
That's not a steak, moron. It literally says beef chuck pot roast.
Just because it comes from the same animal doesn't mean every single cut is good for steak. It will be absolute shit as steak. Cook it as a pot roast or some other type of slow cooking. It'll be way, way better. And in general, try not to be an absolute moronic IST autist that spergs out over food every second while not putting in any effort to learn how to cook.
If you're going to spend this much time sperging out on food, you might as well learn how to cook well.
I slice pot roast chuck in half and cook it like steak all the time. The flavor is great and there's only a couple parts that are excessively chewy
Do you grill it? Probably come out better reverse seared on some good charcoal with a lump of hardwood thrown on top
I just fry it medium rare on my cast iron with peppers and then put it on a mixture of rice, A1 sauce, stir-fry veggies, and shredded lettuce
You can make it into a sliceable pot roast and it eats like a steak.
>sear meat in pan
>throw in crock pot on low heat
>come back in 1-2 hours
I do it a lot.
That is a braise not a steak.
You could get a meat tenderizer, slice it up, beat the shit out of it and attempt to pan fry, but I wouldn't. Why not just do a pot roast though? Add some taters and carrots or whatever root veggie you like.
dont cook this as a steak
if you under cook chuck you will be on the toilet for the rest of the day
slow cook it for 5 hours with some vege
I definitely feel myself straining to digest it for a couple hours but I've never had any diarrhea from it
braise it for an hour and a half, its fine.
>if you under cook chuck you will be on the toilet for the rest of the day
Why is this? Real question. I eat a lot of seared but otherwise borderline-raw chuck but would like to know if there's something I'm missing.
it's fine, don't listen to that pussy b***h
Chuck is not steak it is roast. Anything calling it steak is hebrew nonsense.
OP you are a man of enlightened taste, ignore the plebs in this thread. Beef chuck is more flavorful than other cuts because cows use their forelegs to stand up, and thus the chuck is regularly lifting over 100 pounds. Of course this means the chuck is tougher than other cuts, but there are several ways to deal with this and end up with the GOAT of steaks.
1. buy better meat. Can be expensive, but it makes a big difference in taste and tenderness. If you can, try and find a meat market or butcher shop that doesn't buy cows from a feedlot. A lot of butchers just buy their meat from the same places of the grocery store and you're paying more for a slightly nice cut product. Try and find a place that buys their cows from a nearby rancher. Grass fed beef is more flavorful and better for you, but can be kinda tough, so I would recommend finding an animal that was grain finished, ideally on quality grain, not basedbeans. If you can't afford or find better beef, that's fine, you can make up for it with a little extra effort.
2. Cooking method. A slower cooking method will break up the collagens and other hard to chew tissue better, but this doesn't mean you have to braise your steak. A sous vide machine, or even better, smoking, can make a tough piece of meat tender and delicious. Just don't forget to give it a nice sear at the end.
3. Even if you can't find better meat and all you have is a shitty pan, you can do a lot with a basic marinade and tenderizing. For my chuck steaks I like to wack em with a cast iron pan a few times, before marinating them over night. For a basic marinade I like olive oil, salt, pepper, and lemon juice. You can get creative here, just be mindful about the amount of acidity you add, because that will play a big role in determining how quickly the steak breaks down.
Enjoy your chuck steaks anon, once you master them, there's no reason to have any other kind of steaks.
t. works at a meat market.
If it isn't backstrap it isn't steak. Sorry sweaty.
>skirt steak
>flank steak
>hanger steak
>tri tip steak
>flat iron steak
>tip steak
>cube steak
>filet mignon
The backstrap isn't even an established beef subprimal moron. A steak is hardly an established ISO standard.
None of those are steaks.
Then why are they called steaks, as well as being prepared as steaks?
>Verification not required.
People call things by the wrong names all the time. People fall for false advertising like the covid mrna therepies.
I guess that's true. Some people might even call the ribeye a backstrap.
>chuck
can I eat chuck sneed everyday or will I get feed?
basado
top fricking kek
Chuck roasts tend to be very high in fat. You could probably cut it off. but in my experience, the marbling is too much.
With that said, slow-cooking a chuck roast is always going to be a 10/10 in flavor.
>cut fat off
And do what with it...? Anon you are not throwing away perfectly good beef fat are you?
Sous vide for 48 hours at 135°, grill to sear and it tastes like ribeye. No sugar and alcohol, no gout.
Based microplastic mush eater
I only drink/eat out of glass so it balances out. Or I’m going to get cancer. Honestly, it tastes good enough to justify the cancer
What are your underwear made of?
>wearing underwear
>48 hours
There's only one way to find out
>chuck
Actual pleb tier
Just make sure to cook it in Sneed oils.
You need to eat some sneed steak sometimes as well.
>no one looked at the date on the package.
If you get gout from steak you arr a genetic cesspit and your failure genome will put you on the slab earlier than everyone else.
>genetics
Anon please stop being moronic.
>I think maybe THIS is the post I can use my saved picture for.
No, not really. Re-read plz. Unless... you actually think chuck causes gout. In that case Kek
braise it with wine, tomato paste/pureed tomatoes, and beef stock. Add in whatever seasoning you feel like and some carrots/onions/potatoes if you want as well. But don't cook that like a steak
gout is a symptom of insulin resistance i,e, you're a fat pig that's been eating carbs and sugar and you're diabtetic
I will say that the chuck is *much* better off on the smoker or in a crockpot though. Tender and juicy. A bit high in fat for my liking however.
>chuck steak
formerly sneed's
buy it from sneeds feed n seed