Do you worry that marbled steak will give you a heart attack?

[rafterman]

Well don't and get that spud loaded with all the fixin's too! Cause according to this new scientific work it doesn't.

www.telegraph.co.uk/journalists/sar...-between-saturated-fat-and-heart-disease.html

 

[superstar_88]

Mmmmm, steak, marbled, love it. Had it last night.

 

[GameBoy27]

The people who have to worry are the ones who ate margarine containing high amounts of trans-fats. Margarine is now trans-fat free but prior to the mid-90's that stuff was way worse for you than butter. Trans-fats raise your LDL and lower your HDL which increased your risk of heart disease.

So enjoy butter with your vegetables and fat in your steak. Skip the bread and bake potato and you'll be even better off.

Fat is flavour!

 

[IM469]

Mmmmm, steak, marbled, love it. Had it last night.

Steak is like dancers in the SC - I can rationalize that I'm not going to have any but when it's there in front of me . yummmmmm

 

[Spacealien2]

Either way, #YOLO

 

[just for fun]

Do you worry that marbled steak will give you a heart attack?

.No.

 

[lomotil]

These studies are well intended cockamiming bullshit. Moderation, your genetics and a bit if luck are all key factors. The best that you can hope for is to die in your sleep. After all, we are only mortality men!

 

[Titalian]

Eat home cooked meals and avoid fast foods. Fructose and sodium are a slow but sure killers !

http://www.youtube.com/watch?v=dBnniua6-oM

 

[Ceiling Cat]

What makes steak house steaks so good is the marbling. The ruby red steaks you see at the super market will look good but will not give you the same taste. Some of the cheaper steak places will serve tenderized steaks that are less than Canada fancy grade A. The lesser grades will be blueish, greyish meats that are fine to eat but are tough before tenderization and not appetizing to look at. Leaner meat will look better but not taste as good.

I cut up and stir fry my meat and then take it out of the wok, then stir fry some veggies and put some sauce on it and put the meat on top. Along with a side dish of pasta or rice and you have a fine meal. Better for your health as well.

 

[DarkAngel]

What makes steak house steaks so good is the marbling. The ruby red steaks you see at the super market will look good but will not give you the same taste. Some of the cheaper steak places will serve tenderized steaks that are less than Canada fancy grade A. The lesser grades will be blueish, greyish meats that are fine to eat but are tough before tenderization and not appetizing to look at. Leaner meat will look better but not taste as good.

I cut up and stir fry my meat and then take it out of the wok, then stir fry some veggies and put some sauce on it and put the meat on top. Along with a side dish of pasta or rice and you have a fine meal. Better for your health as well.

There are also other factors like the steaks at good steak houses are aged in special meat lockers for days or weeks so they are tender when cooked.
And at places like the Keg a good grill master is not allowed to start grilling steaks on their own until they have basically apprenticed with other more senior grill masters there to the tune of at least 2,000 steaks. Practice makes perfect.

 

[Tiger]

What makes marbled steak so tasty is the fat, which yes, can increase BP and cholesterol, but hey I agree YOLO is the rule. If i go of a heart attack, i hope it is relatively quick, even if excruciatingly painful. Just be conscious of how often you eat like this and work out more the next day to burn it or use it up.

Consumers often can't find marbled steak in regular groceries. Butcher shops are better and give you more control over the meat. It's the fine marbling that you can't get in the chains, which is genetic and really characteristic of the cattle breed and quality as well as what they eat. It will cost more for better steak, no doubt about it. I went to Japan once, and even their regular beef looked so amazing, i thought it was fake until i went up close to inspect it.

Aging helps, but it is controlled rotting. I try not to think about that, but that's what 30-day aging does - rots away the steak, probably end up with only half the meat that you started with. Gross, but tastes good though and the protein and enzymes have really broken down to tenderize the sucker

 

[Curious36]

I dry age and sometimes wet age my beef. Makes a huge different in product. Yep as mentoned its a controlled rot....but if its good enough for the highest end steak houses....its good enough for me.

 

[Insidious Von]

I love a good marbled steak medium rare grilled to order but these days I pass on the heavy starch. If I'm preparing it home I'll usually have it with rapini with/or mushy peas, couscous or polenta.

And a godd bottle of Barolo of course.

 

[oldjones]

I dry age and sometimes wet age my beef. Makes a huge different in product. Yep as mentoned its a controlled rot....but if its good enough for the highest end steak houses....its good enough for me.

Nothing 'gives' anyone their heart attack, and nothing will 'stop' you from having the one with your name on it. The best you can do is shorten the odds in your favour and lenthen the ones against. But it will still come down to an either\or

Getting every bit of pleasure and satisfaction from old-fashioned choices made moderately will do you as much or more good than imagining you've found a magic bullet and needn't do anything as long as you keep to the mantra.

Good on ya Curious36. Just don't tell us you're on a %110 beef diet.

 

[Curious36]

Nothing 'gives' anyone their heart attack, and nothing will 'stop' you from having the one with your name on it. The best you can do is shorten the odds in your favour and lenthen the ones against. But it will still come down to an either\or

Getting every bit of pleasure and satisfaction from old-fashioned choices made moderately will do you as much or more good than imagining you've found a magic bullet and needn't do anything as long as you keep to the mantra.



























Good on ya Curious36. Just don't tell us you're on a %110 beef diet.

Everything in moderation. I actually eat less beef now than when I was younger. Beef is one of those "heavier" meals that I find I less enjoy as time marches on. I am just in the belief that if you are going to do something might as well do it properly.

 

[shakenbake]

I love a good marbled steak medium rare grilled to order but these days I pass on the heavy starch. If I'm preparing it home I'll usually have it with rapini with/or mushy peas, couscous or polenta.

And a godd bottle of Barolo of course.

Una bistecca alla fiorentina con un bicchiere di Barolo. Paradiso terrestre!

 

[Insidious Von]

Una bistecca alla fiorentina con un bicchiere di Barolo. Paradiso terrestre!

Scotland has taken over Italy's digestive market. My cugino invited me over for dinner, it was an excellent meal. When he asked if I wanted a digestive I said yes please, he brought out a bottle of Glenmorangie. And what did we give them back in return?

Your welcome:

 

[Insidious Von]

But it wasn't beef steak that I ate that night.

 

[shakenbake]

But it wasn't beef steak that I ate that night.

very rich in iron.

 

[shakenbake]

Scotland has taken over Italy's digestive market. My cugino invited me over for dinner, it was an excellent meal. When he asked if I wanted a digestive I said yes please, he brought out a bottle of Glenmorangie. And what did we give them back in return?

Your welcome:

Italy does reasonably well, nonetheless. On a non-digestive note, Campari bought Forty Creek Distillery recently, didn't they?