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There's red meat and Red Meat. Boars and pigs are closely related, but meat from the latter has twice the calories of the former - largely due to its extreme f
by Tade0 2y ago
There's red meat and Red Meat.
Boars and pigs are closely related, but meat from the latter has twice the calories of the former - largely due to its extreme fat content.
I had to lay off red meat due to typical sedentary lifestyle induced health issues, but I found that the problem isn't exactly in the species consumed, but in the ridiculous amount of fat that's present in factory farmed animals.
On the flipside game meat is perfectly fine, even if expensive.
- hackernoteng 2y agoyou can also buy leaner cuts of meat. for example flank steak, etc. stuff that needs marinated or slow cooked, and has less fat. also grass fed steaks tend to have less fat (they aren't force-fed corn and soy to fatten them up)
- klyrs 2y agoWhaaaa? My favorite indulgence is grilling flank steak blue and slicing it cross-grain. You slow cook it? Doesn't it dry out?
- fl0ki 2y agoTry sous vide. You pre-cook the meat without losing any of the water or fat because it's sealed, then you finish the outside with a pan or grill. My steak pipeline: * Buy uncut slabs of USDA Prime grade ribeye from your local butcher or wholesaler like Costco. If possible, avoid blade tenderized meat. * Individually hand-cut steaks of about a pound each. You quickly learn to eyeball this. * Individually vacuum seal them while sucking out as much moisture as possible. A FoodSaver or similar can do this cheap and easy. Buy bulk bag rolls from Costco, first-party bags are more expensive for no benefit, while pre-cut bags cost a lot to only save a few seconds. * Freeze them until needed. With the moisture and air gap removed, they basically become a slab of solid marble with a shiny finish. There will be 0 crystallization or freezer burn if you sealed them properly. You are now set for months of superb steak with minimal further fuss. * When needed, put one or more of these steak modules into a 137F sous vide for at least 2 hours. Season / fry / grill / etc from there as preferred.