*real beef?
Replies
-
derptastic0
-
If it's less greasy, it has less fat, which means it's probably just a better cut of meat than what you normally buy (ground chuck vs. filet mignon, for example).
The calories should be the same.
If it's got less fat and the cut is better, likely, the calories are NOT the same, as less fat usually means less calories (unless it's a product where sugar is added to compensate for taste.)
The same cut from the grocery store is going to have the same calories as the same cut from his friend's cow. THAT was my point.
It's ground. There is no "cut." Obviously there is lass fat though...is my point.
But the ground beef comes from a cut. Typically this is chuck steak...fat can be cut away from the chuck to lean out the GB...also sirloin is often used to make very lean GB. Also grass fed cattle tend to be less fatty.
You're not going to get a true answer here because it's going to be very subjective...really, it's pretty subjective for any meat whether it comes in a packages stating XXX calories per serving or from a butcher with unmarked packaging. It's all going to depend on how much fat exactly is in it which is hard to be exact about.
Just give it your best go...0 -
derptastic
LOLing....0 -
If it's less greasy, it has less fat, which means it's probably just a better cut of meat than what you normally buy (ground chuck vs. filet mignon, for example).
The calories should be the same.
If it's got less fat and the cut is better, likely, the calories are NOT the same, as less fat usually means less calories (unless it's a product where sugar is added to compensate for taste.)
The same cut from the grocery store is going to have the same calories as the same cut from his friend's cow. THAT was my point.
It's ground. There is no "cut." Obviously there is lass fat though...is my point.
If it came off the animal, there is a cut, or it's an amalgamation of multiple cuts. Everything came from some part of the cow.
If it is lower USDA grade it has less marbling, higher grade has more marbling. Obviously you look before you grind. Also how much fat is trimmed before grinding will change the cals.
I would just log it as ground chuck, and if you start losing weight too fast, eat more of it.
Thanks for the advice. I don't think losing weight TOO fast will be an issue.
0 -
Thanks to everyone who offered actual advice!
0 -
"The National Cattlemen's Beef Association, which says it supports all forms of beef production, echoes this much-ado-about-not-much theme. Shalene McNeill, who has a Ph.D. in human nutrition and is executive director for human nutrition research at the association, acknowledges that "if you feed (cows) grass, you can slightly increase the omega-3 content, but if you look at it in terms of a whole diet, it's not a significant advantage to human health."
Ditto, McNeill says, for some other "good" nutrients. Yet a 6-ounce grass-fed beef tenderloin may have 92 fewer calories than the same cut from a grain-fed cow."
I cut this from an article on CNN that indicates that at least from a calorie perspective, all beef is not necessarily the same. I hope it is of some value.
http://www.cnn.com/2011/HEALTH/03/29/grass.grain.beef.cookinglight/index.html0 -
from real cows too, not imaginary onesI'm pretty sure that all beef comes from cows.0 -
my butcher tries to tell me the ground meat he sells is 90/10. BS! its more like 80/20. soo fatty.0
-
Lets step away from "real vs unreal beef for a sec...
Assuming your friend had the cow butchered and asked for lean or extra lean ground beef to be made, then yes, this meat would then have less fat than what you typically buy in a grocery store (assuming you didn't buy lean or extra lean before)
Butchers don't weigh out fat vs meat. We generally eyeball it. (shocking I know....)
would it be better quality (depends)? Though I say yes, only because I like to support local industry. Buy "real" Beef People!0 -
Real cows say moo, grocery store cows say μ.The stuff at the grocery store isn't real beef??
What if I don't know anyone with a cow???
You're a nerd. 0 -
Except when it comes from a horse.I'm pretty sure that all beef comes from cows.
http://en.m.wikipedia.org/wiki/2013_meat_adulteration_scandal
:laugh:
0 -
Wow. How many calories do you log for being so full of yourself?
I'm sorry, how is a legitimate question "full of myself?"
It's not a legitimate question. It's an idiotic question, implying that the meat from your friend is a whole different animal than the meat in the store (pun intended).
How do you think meat gets to the grocery store? It comes from cows that people raise. People like your friend. Your friends cows may or may not be healthier or tastier than the cow meat I purchase from my local butcher or grocery store. Like others have said, the nutritional data will depend on the cut and grade of the meat.
Ask your friend. He should be able to tell you if it's USDA Prime, Choice, Select, etc, and what part of the animal it came from. He can probably also tell you or estimate for you the fat content of the meat.
Also: LOL at someone getting all snobby about ground meat.
While he probably can't give a legit grade unless it was butchered at a USDA approved facility with an in house inspector... he can tell you how the meat was raised. If it subsisted completely on grass, be happy, you have superior beef. If corn or soy, be sad, you have industry meat.
That said, there's no different in calorie count that is important enough to worry about. Especially for ground, which unless you do it by hand, and are like me, is usually trimmings and crappier meat. What is important is the lean to fat ratio, that's where the caloric count will be derived from. Find out that ratio, and you'll know. If you don't know it, assume it's 80/20, unless it's really dry when cooked past rare/med rare. If it's dry, it's going to be closer to 90.
Really though, in the grand scheme of things, it's not going to matter much when it comes to kcal count. Maybe 20-30 cals here and there.0 -
so does imaginary beef look like this?0
-
Just buy bologna, and forget about all the different cuts.
Bologna has eyelids, ears, nostrils, tails, etc., which gets thrown into a vat and thoroughly mixed before being finely ground.0 -
from real cows too, not imaginary onesI'm pretty sure that all beef comes from cows.
0 -
Wow. How many calories do you log for being so full of yourself?
QFT0 -
Wow. How many calories do you log for being so full of yourself?
I'm sorry, how is a legitimate question "full of myself?"
It's not a legitimate question. It's an idiotic question, implying that the meat from your friend is a whole different animal than the meat in the store (pun intended).
How do you think meat gets to the grocery store? It comes from cows that people raise. People like your friend. Your friends cows may or may not be healthier or tastier than the cow meat I purchase from my local butcher or grocery store. Like others have said, the nutritional data will depend on the cut and grade of the meat.
Ask your friend. He should be able to tell you if it's USDA Prime, Choice, Select, etc, and what part of the animal it came from. He can probably also tell you or estimate for you the fat content of the meat.
Also: LOL at someone getting all snobby about ground meat.
How bout dem apples?0 -
I'm pretty sure that all beef comes from cows.
According to my brother's girlfriend, she prefers cow bacon to pig bacon. :noway:
True story, my parent's bought a half cow and a pig from the butcher and she asked if the bacon was from the cow or pig.0 -
I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks0 -
Wow. How many calories do you log for being so full of yourself?
I'm sorry, how is a legitimate question "full of myself?"
It's not a legitimate question. It's an idiotic question, implying that the meat from your friend is a whole different animal than the meat in the store (pun intended).
How do you think meat gets to the grocery store? It comes from cows that people raise. People like your friend. Your friends cows may or may not be healthier or tastier than the cow meat I purchase from my local butcher or grocery store. Like others have said, the nutritional data will depend on the cut and grade of the meat.
Ask your friend. He should be able to tell you if it's USDA Prime, Choice, Select, etc, and what part of the animal it came from. He can probably also tell you or estimate for you the fat content of the meat.
Also: LOL at someone getting all snobby about ground meat.
How bout dem apples?
It's still a "cut" of meat, too. It didn't miracle itself into ground form.0 -
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.0 -
Try looking up organic or grass fed beef maybe??0
-
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
ok, now THAT sounds phenomenal...i'll preheat the grill and grab a decent red. swing by around 8? #mandate0 -
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
I would like to subscribe to your newsletter0 -
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
One up.
Get a big slab of it, sear with a blowtorch, then cook in an oven that is able to maintain 60c until it reaches an internal temp of 55c. Let it rest, then sear again with the blowtorch.0 -
I'm pretty sure that all beef comes from cows.
According to my brother's girlfriend, she prefers cow bacon to pig bacon. :noway:
True story, my parent's bought a half cow and a pig from the butcher and she asked if the bacon was from the cow or pig.
Well, technically cows do have fatty belly cuts, which is where bacon comes from on a pig (pork belly) - so there is such thing as beef bacon.0 -
There is a restaurant in my hometown that makes the best filet (best STEAK) I have ever had in my life. They serve it in basically a puddle of garlic and butter and your knife will go through it like it's a stick of warm butter, too. O.M.G.
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
If only eating meat didn't make me sad now.0 -
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
Okay, all that^^^, but then put it on a rib eye (the filet and all).
ETA: and also the pile of butter and garlic from the post that sneaked in ahead of mine.0 -
Anybody know how the calories stack up for unprocessed "real" beef (as in, NOT grocery store crap, but stuff from my friend's butchered cow?) I know it's way less greasy when I cook it.
If you mean the difference between grass fed beef and commercially farmed grain fed beef, you can go here:
http://ndb.nal.usda.gov/ndb/search/list
and type in "beef, grass fed" and get a list of cuts to choose from.
ETA: including "ground"0 -
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
ok, now THAT sounds phenomenal...i'll preheat the grill and grab a decent red. swing by around 8? #mandate
Bastardized beef wellington. I'm sure it's tasty, but the original incarnation of the dish is well worth the time and effort (threw one together for a dinner party a few weeks ago to rave *kitten*' reviews. It took three days to properly prep, but it was better than sex on mescaline.)0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions