Originally Posted by Trainer Monkey

Round cuts are good,mignons are good,and New York Strip Streaks are good,round cuts are a little tougher,but you can get by that with a good marinade,or a meat tenderizer

Originally Posted by RozzySean

A ribeye (aka delmonico or entricot) has the most fat. Strip steaks and steak tips are also fatty. Chuck is tough but flavorful and best used in pot roasts and stews.

Tenderloin is very tender and not too high in fat. As a rule, the more fat, the more flavor. This is why you will see Filet Mignon usually served with a sauce while Strip and Ribeye steaks are often served only seasoned.

For a lean steak, I enjoy Rumpsteak when I can find it. I give it a few whacks with a kitchen mallet, season it up nice, and pan sear it. It's a little chewier than the premium cuts, but it's cheaper, leaner, and has a nice flavor.

Originally Posted by Trainer Monkey

On a strip,its easy enough to cut the majority of the fat off,and give it to the dog,he wont complain,and its not like he has a fight coming up.

Originally Posted by RozzySean

You can trim the fat off the outside of a strip, it's still pretty well "marbled." Marble is the fat content within the steak itself. When I'm looking for a steak strictly for the pleasure of eating, I look for that in a steak, but if you are looking for the leanest cut of beef, you want to avoid cuts with too much marbling. For certain a strip is a better choice than a ribeye, but even if you cut the fat off the edges, it's not exactly a lean cut. If you are in serious training, trimming that fat is a must.

You are right, top round steaks are the leanest, but they need a marinade, a mallet and some meat tenderizer. I don't really enjoy them that much.

Originally Posted by Chris Nagel

Sure thing TM. Let there be light.

Anyways here lays the hidden recipes cut and pasted from the well guarded scrolls of a 5,000 year old gourmet master:

Enter the Oatmeal
1. Throw in your chosen amount of old fashioned or quick oats (not the instant garbage).
2. Cook for 5 minutes (or longer if you like snot...).
3. Add your choice of fruit (frozen works well to cool it down.).
-e.g. strawberries, cherries, mangos, kiwi, avocado, bananas, kumquats, you name it.
4. Add your choice of flavoring.
-e.g. honey, real vanilla extract, choco, cinnamin, spices, almond extract, toe nail clippings, old coffee grinds, blood from 1 year old goat, etc...
5. Top it off with a cup immense gratitude and skim milk if you so desire. You may also add cassein protein to get ready for the long day ahead.

Note: It's always a good idea to use natural sweeteners apart from sugar, such as fruits and/or honey.

Elixer of Zeus (aka Protein Shake)
1. First off, throw in your choice of fruit. This should be done first to allow the blender to do its work without spinning its wheels.
2. Add liquid. (e.g. skim milk, fruit/vegetable juices, anti-freeze, love juices, etc.)
3. Add your choice of protein. (e.g. whey, cassein, powdered milk, crunchy peanut butter, buffalo chunks, etc.)
4. Add your choice of flavoring. (see 'Enter the Oatmeal', example #4)
5. Add some crushed ice.
6. Press the WerRrRrrRRrrr button.
7. Thank Zeus for such a glorious meal and enjoy.


Take that Betty Crocker!