Premium Steakhouse Meats

**NeedAnabolics** · 04-09-2008, 09:17 AM

I have these ny strips and sirlions with this brand but I'm not sure about the fat content/ protein, has anyone eaten or have any of these steaks? I just need nutritional value, called Premium Steakhouse meats, Midwestern Brand.

**NeedAnabolics** · 04-09-2008, 10:02 AM

Beef Ny Strips: Total Fat 14g Protein 54g.
Boneless Beef Ribeye's: Total fat 56g Protein 37g.
Ny Strips yes? Ribeye's No?

I dont know too much about steaks and stuff so i cant say this is a good peice of beef or not,

**MaGiCJNG** · 04-09-2008, 10:19 AM

ribeye definitely no. Strip, you can get away with it i guess. If you are cutting i would go with a more leaner meat.

I was always told anything with the word LOIN in it is usually a leaner meat. I love my sirloins.

Omaha steaks have some good cuts with a nutrition sheet as well. Their private reserve sirloins are excellent as well as their triple trimmed filets, but expensive

**NeedAnabolics** · 04-09-2008, 11:15 AM

hmm well good thing I'm bulking, I'm at 67g fat and I can use this a suppose, th other meat i'll just chunk it

**FallenWyvern** · 04-10-2008, 08:13 PM

Top sirloin. Yummy.

Ribeye? Too much fat for me bulking or cutting. Although if someone wants to invite me over and they happen to cook ribeye, I am gonna devour it.

**baseball_guy** · 04-15-2008, 07:57 AM

when you cook the loin meats is it ok to fry it up in a pan if im cutting or is it better to grill??? kinda new at the cuttin thing, always got away with eating pretty much wat i wanted but its catchin up to me.. any help would be great.

**StoneGRMI** · 04-15-2008, 09:28 AM

^I wouldn't fry any of your diet but it is ok to pan sear steaks.

**FallenWyvern** · 06-04-2008, 07:44 PM

Can you post that?

**phenik** · 08-25-2010, 04:18 PM

Originally Posted by FallenWyvern

Can you post that?

Someone needs some attention.....

**gbrice75** · 08-25-2010, 04:49 PM

If you're concerned with too much fat, go with leaner cuts that don't have the fat 'marbling'. Cuts like flat iron, top round (london broil), and flank are all good. Cuts like filet, NY Strip/Club/Shell, T-Bone, Porterhouse etc are all higher fat choices.