Beef/Steak temp question

Dumb question I know, but I was wondering about the preparation of the beef/steak in your guys' diets and how you cook them.

In most of the diets I see here and on other sites, most bulking cycles include lean ground beef or steak within them. My question is...I've never seen anything on how it should be cooked. Should ground beef be totally cooked and obviously drained? Are the lean steaks being referred to in these diets cooked well done?

How would eating a steak cooked medium rare affect it's nutritional content?

the more rare a steak is the better it is for you nutritional wise.. and taste wise.. but you don't want it TOO rare.. generally it is a good idea to cook mince/hamburger till it is medium well.. and drain the fat.. most fat from animals has no place in a BB's diet

I'm blessed to be able to buy 99% Lean Ground Beef (Eye of round cut). Regardless, I always cook my ground beef on low/medium heat on a frying pan for a good 60 - 80 minutes. It's more or less well done. I'm somewhat skeptical of grocery stores / costco anyways if I was to buy from them. Maybe just my own paranoia.

So looking up the nutritional info for macro generation of steak and LGB...I should assume that the steak numbers are roughly cooked medium rare and the LGF numbers probably reflect medium-well to well-done cooked and drained beef?

My local butcher regularly delivers 10 oz. beef steaks that are sirloin, tenderloin and round. Always lean, even the tenderloin has 5% fat max.

Don't hate me for having this luxury but I get all of my steaks precooked by the butcher on a chargrill, rare. I stack them in my freezer individually and finish them in the microwave in 2-3 mins. at 700watts. They come out medium, with a pink center still and juicy.

I don't do ground beef unless it is a really well cooked spaghetti bolognese or a dish alike, never liked it never will. However, GB usually allows you to eat more in one sitting and it is much easily digested as opposed to steak form.

it depends on the cut also, you cant cook a tougher cut of meat ex. top round/london broil past medium. you would be better off eating shoe leather. i also think that tenderloin is the most overated cut out there. but i use my george forman to cook them it takes like 5 minutes.

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Originally Posted by kalspic

it depends on the cut also, you cant cook a tougher cut of meat ex. top round/london broil past medium. you would be better off eating shoe leather. i also think that tenderloin is the most overated cut out there. but i use my george forman to cook them it takes like 5 minutes.

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^^The best invention in the world..

Quote:

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Originally Posted by Windex

I'm blessed to be able to buy 99% Lean Ground Beef (Eye of round cut). Regardless, I always cook my ground beef on low/medium heat on a frying pan for a good 60 - 80 minutes. It's more or less well done. I'm somewhat skeptical of grocery stores / costco anyways if I was to buy from them. Maybe just my own paranoia.

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I should think so...

Is that a double typo?