- 06-15-2013, 09:07 AM
Should I completly stay away from 80/20 beef. I kno I should jus choose a leaner ratio of beef but sometimes it's all thats in the house or it's so much cheaper nd it's all that I can affored haha. Sometimes what it comes down to is, either eat the 80/20 or jus don't eat any red meat at all
- 06-15-2013, 09:11 AM
- 06-15-2013, 09:47 AM
1) No. Fat is good for you. You need fat when bulking, cutting, recomp whatever. The body needs fat, and meat is a great source.
2)Beef...It's whats for dinner! This explains why 80/20 is cheaper, and could actually be more leanControlled Labs Board Rep
CONTROLLED LABS products are produced in a GMP for Sport certified facility.
06-15-2013, 07:48 PM
I believe the USDA even approved a cheaper fattier form within the last 6 months of 73/27 i think. Dont quote me, but some fat helps and 80/20 can work especially if your draining away most of the fat. Its cheap, available, and easy to work with on flavor.
Olympus Labs Forum Rep
Olympus Labs, turning mere mortals into Demigods!!!
Visit us at: http://olympus-labs.com/
06-15-2013, 07:54 PM
06-15-2013, 07:55 PM
06-15-2013, 08:12 PM
I prefer 93/7. Just enough fat to have good flavor. If I need some extra fat I throw on some natty PB.
Don't worry, man, someday I'ma be nobody too.
06-15-2013, 10:13 PM
06-16-2013, 08:35 AM
I personally prefer the 90/10 or better of quality beef. Not really because I am concerned with the fat but because when I grill my burgers they shrink down to much with more fat. I get plenty of flavor from the seasoning that I add and the leaner meat cooks more consistently.
06-16-2013, 10:25 AM
06-16-2013, 11:33 AM
Its the fat melting off. The fatter or poorer quality meat the more they shrink. I have noticed that when I get meat from one particular large retail store that the meat may say 90/10 but they always shrink more than the others. Poor quality meat and or labeled incorrectly.
06-16-2013, 10:22 PM
06-17-2013, 01:26 AM
You can make 80/20 into ~96/4 by doing the rinse method. Cook the beef in about a 1/2 vegetable oil, pour into a strainer and dump boiling water over it. The fat cooks off and stays with the oil, since the oil is hydrophobic it washes off with the water. There is a Marc lobliner video on YouTube and the method is from some university Dr. Its pretty handy if you need protein and not fat for your macros.
06-17-2013, 02:45 AM
06-17-2013, 03:23 AM
06-17-2013, 03:28 AM
06-17-2013, 10:45 PM
06-30-2013, 10:35 AM
I love 80/20 for a bulk i swear since I started using 80/20 I'm able to add a lot more calories to my bulk that were impossible to reach before.
Similar Forum Threads
- By thewolf49 in forum Nutrition / HealthReplies: 25Last Post: 02-07-2013, 04:35 PM
- By Machwon1 in forum Nutrition / HealthReplies: 12Last Post: 04-22-2011, 09:44 AM
- By Lifeguard in forum Weight LossReplies: 21Last Post: 03-28-2003, 04:09 PM
- By msclbldrguy in forum General ChatReplies: 4Last Post: 02-25-2003, 06:20 PM
- By Inzah Dude in forum Weight LossReplies: 43Last Post: 01-25-2003, 04:01 PM