Living The Lifestyle Thursday 6/1/23

imastar2

This is a thread for everyone. If you're new to GoaD, or to weight loss, your questions and comments are always welcome. If you're maintaining, or a long-term loser, your thoughts on the topic may be just what someone else needs to hear. If you're reading this, join in the discussion!

Each weekday, a new topic is offered up for discussion.

Monday - crewahl (Charlie)
Tuesday – Wildcard
Wednesday - misterhub (Greg)
Thursday -imastar2 (Derrick)
Friday - Wildcard

Today's Topic: Let's discuss BEEF. Are you a Beef eater? Do you have a favorite cut of beef. How do you prepare it for the most part, grill, stew, bake, fry? Beef is under some heavy scrutiny lately for a variety of reasons such as hormone and heavy antibiotic infusions and so on.
It's still a hearty stable of many people.

Al_Howard

We eat some beef. My favorite cut, when out, is Filet Mignon, medium rare. At home it's NY Strip Steak (the other side of the "T-bone", which I usually pan fry (with onions to top off.
The only regular is ground beef (usually a top round roast, ground by a friendly butcher) as hamburgers, "loose meat", meat loaf, or what we call "meat cakes" baked meatloaf in muffin tins.
As to the list of reasons NOT to eat beef, I find the list of reasons TO eat it as long. And remember, eggs are bad/good for you.

crewahl

I’m not a beefeater, but I do eat beef.

My default meat proteins are fish and chicken, largely because WW has trained me that way. I use 93% FF ground beef for most slow-cooker meals prepared at home. We do buy “steak burgers” at The Wine'ing Butcher in Pembroke because they’re better than anything I can create at home. If I have a steak while eating out, my default is a ribeye, prepared however the chef feels most proud of it.

When it comes to the latest headlines on food, I tend to take them with a grain of salt (part the pun). They're as likely to be the position du jour as they are to be meaning. When I hear them, I can’t help hearing Alan Jackson singing, “Everything I love is killin' me. Cigarettes and whiskey and caffeine . . . . Everythin' I love gonna have to give up, cuz everythin' I love is killin' me . . . “

Hey, I’m gonna die of something; it might as well be something I love. Can you imagine dying because of lima beans or okra?

cakeman21k

Nope I imagine dying of kale!
As for beef, Yeah I probably eat more of it than I should, although at the prices for it I eat less than I used to. Favorite cut is definitly filet, followed by either rib eye or NY strip. Over the last 10 years I have gotten in to southern style barbecue, so brisket and beef ribs on the smoke are also on my list. I try to limit it to 1 serving per week but I will be honest and say I don't always make that goal.

88olds

Have just made a point of adding some back after years of staying away. Dr says my B12 is low. Experimenting with stuff that might bump it up. Right now I’m going with steak fajitas when I see it on the menu. Also always in the hunt for satiety. See if it helps with that.

As to how we raise livestock, I don’t think specifically looking at beef will make much dif. I’ve eaten so much chicken since I started weight loss I’m surprised there’s a chicken left alive. In recent years when cooking chicken breasts on the grill I’ve taken to referring to them as Pterodactyl parts because they are so big. Apparently chickens are engineered now to be all breasts. So it’s a little late for me to worry about whether they are juicing cows.

imastar2

I've always been a beef eater going all the way back. I have backed off on the volume several times in life but usually eat it at least once a week but many times more. Favorite cut used to be T-bone then Sirloin, now Ribeye's. Price per lb has a lot to do with the volume. Usually DW and I try to have some sort of grilled steak on Friday evenings tradition of sorts.

I'm beginning to get really apprehensive about them (whoever them are) adding antibiotics and hormones and maybe even mRna into any meat I consume.

There are ways to get around the added additions if that turns out to be.

In the meantime I'll continue eating beef and always keeping an eye on my bloodwork.