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  1. #1
    Beer and Ice Cream spak's Avatar
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    fattiest cuts of beef?

    I was just wondering what the fattiest cuts of beef are, because I bought some Eye of round beef and the macros for a 4 ounce serving are 8g fat and 22g protein. I have been cooking it with olive oil to try and raise the fat a bit.
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    http://www.bodybuilding.com/fun/beef.htm

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    Originally Posted by spak View Post
    I was just wondering what the fattiest cuts of beef are, because I bought some Eye of round beef and the macros for a 4 ounce serving are 8g fat and 22g protein. I have been cooking it with olive oil to try and raise the fat a bit.
    I like sirloin cuts, usually a 90/10 pro/fat percentage ratio.
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  4. #4
    Beer and Ice Cream spak's Avatar
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    Holy crap I didn't even think about checking the supersite! thanks
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    Beer and Ice Cream spak's Avatar
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    Originally Posted by kasso99 View Post
    I like sirloin cuts, usually a 90/10 pro/fat percentage ratio.
    I have found that beef with 85/15 ratio is the closest to being perfect keto macros. But yea any will work as long as it has enough fat haha
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  6. #6
    Teach Me How to Dougie asianstyles's Avatar
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    Originally Posted by spak View Post
    I was just wondering what the fattiest cuts of beef are, because I bought some Eye of round beef and the macros for a 4 ounce serving are 8g fat and 22g protein. I have been cooking it with olive oil to try and raise the fat a bit.
    fattiest beef = Kobe ribeye
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  7. #7
    Beer and Ice Cream spak's Avatar
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    Originally Posted by asianstyles View Post
    fattiest beef = Kobe ribeye
    wow I just looked that stuff up online, that is some expensive stuff.
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  8. #8
    Beer and Ice Cream spak's Avatar
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    Short loin seems to be the winner here, according to BB the fat and protein content is nearly equal. So I'll have to keep a look out for tenderloin, t-bones, and porterhouse steaks in the future.
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  9. #9
    Registered User SmogBoggler's Avatar
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    Yeah it sucks they dont put nutrition facts on fresh meat. Would be nice for someone like me who knows nothing about them. Red meat is also pretty expensive unless you get super nasty stuff. I mean ribeye is awesome but I dont want to eat that twice a day haha.
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  10. #10
    Teach Me How to Dougie asianstyles's Avatar
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    Originally Posted by spak View Post
    wow I just looked that stuff up online, that is some expensive stuff.
    Check this out

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    Teach Me How to Dougie asianstyles's Avatar
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    Different grades of beef
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  12. #12
    Registered User SmogBoggler's Avatar
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    Wow this is some fatty meat! I saw a tv show one time on Kobe beef and it melted when rubbed with a finger.

    Is that scale generally considered best at the top and lowest at the bottom? Or are the polar ends the most sought after?

    BTW they massage the cows and feed them beer straight from the bottle to get that.
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  13. #13
    Registered User Random Letters's Avatar
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    Originally Posted by asianstyles View Post
    Check this out

    Sweet Jesus, I'd love to have a couple of those on the BBQ right now...
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    Originally Posted by SmogBoggler View Post

    BTW they massage the cows and feed them beer straight from the bottle to get that.
    Yeah, they also play music to the cows lol. The fat melts at room temperature as well. It's weird stuff, but tastes freaking delicious.
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  15. #15
    Teach Me How to Dougie asianstyles's Avatar
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    Originally Posted by SmogBoggler View Post

    Is that scale generally considered best at the top and lowest at the bottom? Or are the polar ends the most sought after?
    The ones on the bottom tend to be the most expensive, so I guess you could say that they are the most sought after. However, it depends on personal tastes.
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    Ah ok thanks for clearing that up.
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    Registered User AndrewCa's Avatar
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    where the hell do I find them!!! the best kind i get are t-bone and they aren't fat enough!!! Can I find them in Chinatown???


    Originally Posted by asianstyles View Post
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    The Big Carbowski carbotoo's Avatar
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    kobe is too scarce/high-end for consumers to buy on a regular basis, look for this instead;

    http://en.wikipedia.org/wiki/Wagyu
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    Brisket typically is fattiest cut of a cow that you can get at a regular old Supermarket.
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    Registered User SmogBoggler's Avatar
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    Well armed with a bit more meat know how I went to the store and the fattiest thing they had was extra meety back ribs. Not too bad on price and they are about half white hehe.

    Also got some 8020 ground beef. They had 73/27 but I dont trust meat that comes in a tube other than sausage.

    Johnsonville brats were on sale. God I love those...
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    The Big Carbowski carbotoo's Avatar
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    Originally Posted by SmogBoggler View Post
    They had 73/27 but I dont trust meat that comes in a tube
    words to live by, for sure.

    this is a great cut;
    http://bbq.about.com/od/steakglossar..._tip_steak.htm

    i just buy a whole piece and either roast it med. rare or cut steaks from it and grill. remember to tell the butcher NOT to trim off the fat on top of the roast, it melts into the meat if you cook it in the oven.

    marinate for a day or so in a plastic bag with soy sauce, ginger, garlic, chilies, green onions (chopped) and some nut, seed or vegetable oil.
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    Question Kobe Ribeye.

    Yeah that Kobe Ribeye is good. It would be really wise to stick with Round Steak and eat a steak like Kobe Ribeye about once a month. The marble in that is disgusting and thinking about it globbed inside my intestines and the acne it will probably cause is enough to send me to the leaner cuts. I am more of a Burn the Fat Feed the Muscle user so I highly dislike that steak. Remember to sear it in butter first! Enjoy.
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    Hmmmm,get some beef skirt(the bit at the bottom of the flank) it's cheap and very fatty,just ask your local butcher and ask him not to trim it or you'll just end up with brisket.
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    Best Travel blender

    Well armed with a small amount additional meat skills I visited the shop and also the fattiest factor they'd was further meat back ribs. Can You mix Meat once It's Cooked? You completely will mix meat once it has been baked.
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