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Little variaty with meat choices

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  • Little variaty with meat choices

    Ever since eating meat again, I usually only opt for Top Sirloin beef, red snapper, and chicken every now and then. Then very few times I go for salmon, or halibut, or lamb, or goat, and very little shrimp.

    My bulk is usually top sirloin, snapper, and then some chicken. We don't have to be searching for different variaties frequently right? I don't go for other cuts of beef because they are tougher and require more kitchen time (I live with housemates), or more expensive. I usually choose top sirloin for my beef. Are getting different cuts frequently important? I only buy sirloin cuts.



    Red snapper fish is the only fish I really enjoy eating, besides shrimp.
    My Health and Nutrition Blog
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    http://viibrante.wordpress.com/

  • #2
    From my limited knowledge, I would say eat what works for you! In our home, we only eat chicken, pork, eggs, and sometimes beef. Fish maybe once in two weeks.

    If you get bored, change up the recipes!

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    • #3
      thanks for sharing
      My Health and Nutrition Blog
      @ VIBRANTE
      http://viibrante.wordpress.com/

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      • #4
        Doesn't matter. Eat what you like and can afford. Nobody's going to tell you to eat beef sirloin one day, ribeye the next, liver the following...etc. You're an adult. It's shocking, but you can even forgo the meat if you want to!
        F 28/5'4/100 lbs

        "I'm not a psychopath, I'm a high-functioning sociopath; do your research."

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        • #5
          It isn't an issue as long as you get natural fats from your meats and eat them (and having the fish in there is good too!).
          What I WOULD say is try developing a bit of a taste for offal and having liver, steak and kidney stew (like the pie but without the crust) or marrow-bones once in a while. Or making your own pates (stupidly easy: cook liver, blend with butter and assorted veg or seasonings). Offal is usually cheap and can supplement many micronutrient deficiencies (which ALL humans are at risk of, but are still best avoided, even IF Grok had them occassionally).
          --
          Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.

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          I'd apologize, but...

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          • #6
            I can't comment on the overall question, but the issue of kitchen time could be solved with a slow cooker. It can cook most cuts of meat, and pretty much anything else, with minimal prep time. I recommend chuck roast or a whole chicken.

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            • #7
              You list a wider variety of animals than most people. I wouldn't worry about it.
              Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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              • #8
                I think it depends on your tastebuds If you're getting bored try a new cut. T-bone, rib eye and chuck roasts are inexpensive and delicious. Natural pork chops (bone in) are a delicious treat as is a lovely pork loin roast which is often not that expensive.

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                • #9
                  Originally posted by Kochin View Post
                  It isn't an issue as long as you get natural fats from your meats and eat them (and having the fish in there is good too!).
                  What I WOULD say is try developing a bit of a taste for offal and having liver, steak and kidney stew (like the pie but without the crust) or marrow-bones once in a while. Or making your own pates (stupidly easy: cook liver, blend with butter and assorted veg or seasonings). Offal is usually cheap and can supplement many micronutrient deficiencies (which ALL humans are at risk of, but are still best avoided, even IF Grok had them occassionally).
                  Good advice!

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                  • #10
                    Originally posted by NowhereMan View Post
                    I can't comment on the overall question, but the issue of kitchen time could be solved with a slow cooker. It can cook most cuts of meat, and pretty much anything else, with minimal prep time. I recommend chuck roast or a whole chicken.
                    That was my thought too. Slow cookers are so easy to use, and make the meat so tender. We basically never cook casserole in the oven anymore. Even topside steak gets slowcooked.
                    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                    Griff's cholesterol primer
                    5,000 Cal Fat <> 5,000 Cal Carbs
                    Winterbike: What I eat every day is what other people eat to treat themselves.
                    TQP: I find for me that nutrition is much more important than what I do in the gym.
                    bloodorchid is always right

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                    • #11
                      Originally posted by magicmerl View Post
                      That was my thought too. Slow cookers are so easy to use, and make the meat so tender. We basically never cook casserole in the oven anymore. Even topside steak gets slowcooked.
                      Yes, and you can get away with cheaper cuts and make then taste melt in you mouth tender and yummy. Slow cooker beef heart stew is great.

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                      • #12
                        If you do want to add a bit of variety and short cooking times, ground meats can be a possibility. Slow cooker or cooking stove-top or in the oven during the down times (overnight) are also a possibility.

                        If you like snapper, you can always give a shot to other inexpensive white fish, like trout and tilapia, just bake it whole in wax paper.
                        My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                        When I let go of what I am, I become what I might be.

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