- 06-15-2013, 08:07 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, 08:11 AM
- 06-15-2013, 08:47 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, 06:48 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.
Bigger and Better Is all I KNOW!!!
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06-15-2013, 06:54 PM
"The only good is knowledge and the only evil is ignorance." - Socrates
06-15-2013, 06:55 PM
06-15-2013, 07:12 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, 09:13 PM
06-16-2013, 07:35 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, 09:25 AM
Do u think that when they shrink it's more protein thats being lost or more fat?
06-16-2013, 10:33 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, 09:22 PM
06-17-2013, 12:26 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, 01:45 AM
06-17-2013, 02:23 AM
Makes it taste and have the texture of rubber.Originally Posted by broken bottle
06-17-2013, 02:28 AM
A little saturated fats don't hurt no one infact it increases test
06-17-2013, 09:45 PM
06-30-2013, 09:35 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.
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