If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Not only is it as very tasty, but when trimmed properly it has a great texture and is probably THE leanest cut of beef, which has made it a post-workout staple for me. That and the fact that it's only 1.99/lb, making it one of the cheapest cuts of beef too.
Yeah, I find the kerrygold in the gourmet cheese dept too.
I found the pemmican at US Wellness Meats. It's not properly made, must be kept frozen, but it lasts long enough for several days backpacking. I think it tastes like meat butter. I would really like to try heart. I ate the heart from the duck I cooked and thought it was tasty.
Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.
Grass-fed beef and butter. The grain-fed version tastes really disgusting now.
Now that my meat is more expensive, I'm more willing to spend the $$ on more expensive exotic meats because they're not that much more expensive than my regular meat, lol. So far I've tried ostrich, elk, and venison. Ugh on the last one.
I'll have to track down some Ballyshannon and try it. Sakura_girl, ugh on venison? I love the stuff. I'm having venison steaks for dinner tonight. I'll probably melt some dubliner over it with sautéed mushrooms and onions.