*real beef?

WendyTerry420

I'm pretty sure that all beef comes from cows.

Except when it comes from a horse.

http://en.m.wikipedia.org/wiki/2013_meat_adulteration_scandal

:laugh:

dbmata

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.

neandermagnon

so does imaginary beef look like this?

DonM46

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.

WendyTerry420

I'm pretty sure that all beef comes from cows.

from real cows too, not imaginary ones

redladywitch

Wow. How many calories do you log for being so full of yourself?

QFT

spade117

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?

fbmandy55

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.

skullshank

I prefer a nicely marbled rib eye thanks.

this. filet suuuuuuuuuuucks

trogalicious

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.

dbmata

I prefer a nicely marbled rib eye thanks.

this. filet suuuuuuuuuuucks

I'm happy for you, and I'mma let you finish but...

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.

mbucchieri

Try looking up organic or grass fed beef maybe??

skullshank

I prefer a nicely marbled rib eye thanks.

this. filet suuuuuuuuuuucks

I'm happy for you, and I'mma let you finish but...

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

taso42

I prefer a nicely marbled rib eye thanks.

this. filet suuuuuuuuuuucks

I'm happy for you, and I'mma let you finish but...

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.

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pcastagner

I prefer a nicely marbled rib eye thanks.

this. filet suuuuuuuuuuucks

I'm happy for you, and I'mma let you finish but...

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.

verymissk

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.

rml_16

I prefer a nicely marbled rib eye thanks.

this. filet suuuuuuuuuuucks

I'm happy for you, and I'mma let you finish but...

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.

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.

If only eating meat didn't make me sad now.

HealthyBodySickMind

I prefer a nicely marbled rib eye thanks.

this. filet suuuuuuuuuuucks

I'm happy for you, and I'mma let you finish but...

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.

bcattoes

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"

verymissk

I prefer a nicely marbled rib eye thanks.

this. filet suuuuuuuuuuucks

I'm happy for you, and I'mma let you finish but...

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.)