So as i browse the selection at my local sam's club, meat market, and generic cow flesh selling establishment, i see somewhere near two or three...thousand...cuts of meat.
I know better than to come in here blind; it hurts. So i did my research, and i buy the least fatty cuts, round eye and what not, so that i can fit it into my macros for the day.
There is just one glaring problem...I don't know what they mean by having a cut of meat "trimmed to 1/4" fat or 1/8"". Is that how much fat surrounds the ENTIRE peice of meat? Or is that including the fat inside it? And how on earth would i tell how trimmed the peice of meat i'm buying might be?
Anyway, the difference in calories adds up sometimes to 2000+ a week, so i cant really wing it. Save me! =)
I know better than to come in here blind; it hurts. So i did my research, and i buy the least fatty cuts, round eye and what not, so that i can fit it into my macros for the day.
There is just one glaring problem...I don't know what they mean by having a cut of meat "trimmed to 1/4" fat or 1/8"". Is that how much fat surrounds the ENTIRE peice of meat? Or is that including the fat inside it? And how on earth would i tell how trimmed the peice of meat i'm buying might be?
Anyway, the difference in calories adds up sometimes to 2000+ a week, so i cant really wing it. Save me! =)