- 02-15-2009, 05:15 PM
Hey fellas usually I just grab a ball of frozen meat from the freezer toss it on the pan and chop it up then eat. I was wondering if it is much worse to just make a hamburger patty toss it on the grill and just add one slice of chesse and no bun then it. I mean it cant be adding anymore calories beside the cheese correct? The only reason I ask this is because I have been on a strict routine with what I eat but over the weekend I was at my sisters and she had a left over hamburger in the fridge and I was starving so i just took it out and eat it and it was actually real good. let me know fellas....the beef i always use is just regular ground meat from the butcher!
- 02-16-2009, 12:20 AM
its fine to eat it by itself but why wouldn't u wanna eat it with a bun? u cutting out carbs? why would u be cutting out carbs? i always get the wheat hamburger buns, works out for a great meal.. protein in the meat, some good carbs and fiber in the bun, and some romaine lettuce
and the cheese i get 2% milk, its got half the fat, tastes fine
- 02-16-2009, 04:26 AM
Man, your fine. One slice of cheese in't nothing.
Grilling on an open flame is also better than frying. Bad juices run out and escape is why. As, long as every meal isn't BBQ'd (the charred part can/is carcinogenic).
All in all, your fine. Especially if you are not counting every single macro and are try to be in competition status. They are on a bit of a diff level.ADVANCED MUSCLE SCIENCE
Strongest On The Market
RECOVERBRO: Est. Post #3222
02-16-2009, 04:28 AM
02-16-2009, 10:33 AM
02-16-2009, 10:37 AM
02-16-2009, 01:27 PM
If you have a Foreman GRill its even better. I usually just buy those griller packs with 32 1/4lb burguers and cook them in the grill. Their nutritional values are HORRIBLE but after I run them in the grill and dry them up with a paper towel most of the fat is out.
I mean, with 2 of those burguers on a small G.F. Grill I fill up the entire "dump tray" with fat. And I mean, fill it up. So I'm pretty confident there's very little left in the burguer itself and I end up just eating some nice lean protein with, as stated above, wheat bread and some cheese.
02-16-2009, 01:59 PM
02-16-2009, 02:52 PM
ya another thing, whats the fat % of the burger u get? 80/20? thats the most common one... but i never eat that stuff, i always get the 93/7, its a little bit more expensive, but it has way less fat, and it tastes fine.. its worth the extra couple bucks if u ask me... actually what i've been eating lately is bison meat.. thats good stuff but expensive as ****
02-16-2009, 03:07 PM
So all in all a burger or 2 a week is gonna fit into my diet just fine is basically what I am getting at?
02-16-2009, 03:08 PM
02-18-2009, 05:38 PM
You should bulk cook your own burgers. I did almost 10lbs this summer and they lasted me ages. Then you can make your own healthy burger. I put it in a piece of sprouted grain bread, with a slice of FF Processed cheese ontop. Tastes amazing! Add to the beef some spices, pepper, and egg or two, + some breadcrumbs. Turns out like this:
02-18-2009, 06:01 PM
02-18-2009, 10:41 PM
02-18-2009, 10:43 PM
02-18-2009, 10:51 PM
02-18-2009, 11:50 PM
I eat around 12 Burgers a week half beef, half turkey.
When I eat them Post WO I eat them on Ezekial Hamburger buns.
02-19-2009, 12:04 AM
i agree....i think 93/7 and 96/4 is the easiest way to get your protein intake for the day. Just slap a few patties together and grill them......very lean,,,,high protein, low fat and very easy to make and also very easy to fashion it like u like (spices, mustard, soy sauce, ff cheese.....blue cheese....etc....etc.)
02-19-2009, 09:41 AM
02-19-2009, 10:08 AM
i still like buying the 73/27, pan frying it as crumbles then rinsing with boiling water after draining the fat. you end up with leaner than 96/4, but at less than half the price. Can get the 73/27 for under $2 a lb, the 96/4 is usually around $4.50-$5/lb
02-19-2009, 11:43 AM
Easy, how truly effective do you think that is? Ive heard of that method, but never really believed it turned from 73/27 to 96/4 (although I wish it did because i would save some $$$)
On the other hand, if you are making burgers, that would be the only time u would opt for the 93/7 or 96/4 IMO. (btw, ive got a killer horseradish burger i stole from a weight watchers book....haha)
02-19-2009, 12:03 PM
depends on sales - normally 96/4 is around $5/Lb, But I found a grocery store recently that sells 97/3 for like $3.50/Lb I beleive it was!
02-19-2009, 12:06 PM
heres one, an older study. there are some newerReducing Fat in Ground Beef
A study in the Journal of the American Dietetic Association* has good news for beef eaters. Nutrition researchers found that a simple rinsing process reduced the fat content of cooked ground beef crumbles by as much as 50 percent. And blotting can be used to reduce the fat content of cooked burgers, meatballs and meatloaf.
So whether buying ground beef for taste, convenience or price, consumers can also enjoy the health benefits of lower-fat ground beef with a few easy steps.
Reducing Fat in Cooked Ground Beef by Rinsing and Draining:
By following these easy steps, it’s simple to cut the fat in favorite recipes that call for cooked ground beef crumbles, such as chili, Sloppy Joes, spaghetti with meat sauce and tacos.
This technique allows beef eaters to take advantage of lower-priced, higher-fat ground beef and still enjoy the benefits of a leaner product.
1. Brown ground beef in skillet over medium heat 8 to 10 minutes or until no longer pink. Stir occasionally to break beef into large pieces (about 1/4-inch).
2. Meanwhile, microwave 4 cups water in a 1-quart glass measuring cup or microwaveable bowl on HIGH 5 to 6 minutes or until very hot, but not boiling (150°F to 160°F).
3. Drain fat from skillet.
4. Using a slotted spoon, remove beef crumbles to large plate or other container lined with three layers of white, non-recycled paper towels. Let sit 1 minute; blot top of beef with more paper towels.
5. Place beef in a line mesh strainer or colander and set it on a 1/2-quart (or larger) sturdy bowl. Pour hot water over beef to rinse fat. Drain 5 minutes.
6. Proceed as recipe directs.
If the recipe calls for browning ground beef with onion or garlic, these items can be added during the cooking process. Rinsing the beef after cooking results in minimal flavor loss. Additional seasonings and herbs may be added after rinsing as desired.
* Journal of the American Dietetic Association, Vol. 92, No. 11, November 1992
02-19-2009, 12:08 PM
02-19-2009, 12:10 PM
02-19-2009, 12:11 PM
so yeah, the 10% hits down to effectively 94/6, and the 30% to 92/8.
02-19-2009, 02:26 PM
speak of the devil... went over to walmart to pick up milk + cottage cheese, and they had a bunch of short dated 96/4 ground beef marked down to 3.09/lb from 4.64, so I bought 9lbs, making crumbles with 3, freezing the rest for next week
02-19-2009, 03:46 PM
02-23-2009, 11:52 AM
02-24-2009, 04:23 PM
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