I don't see filet on there, but a sirloin is pretty lean. Mostly with beef, it's gonna be how it's prepared. You can see the fat in beef for the most part. Just be sure you don't get it with butter or other crazy stuff on the top of it.
You sure have a lot of knowledge about MRC, and I certainly appreciate you sharing it with us!! I get my next menu today (I am on the yellow menu now). This is a little harder than I thought it was going to be, but I think it is getting easier as I go...
funnylady - I've been on MRC for 15mo total over my two combined times with them. Had i maintained between, I'd be done losing weight by now, but I didn't. Oh well. Anyway, because of that and the nearly same ammount of time spent here on 3FC, I have picked up alot from alot of smart people. Yes, it gets easier as you go, but even us long-timers struggle. Don't be afraid to admit that...it's normal and expected. Putting on weight is easy, losing it, isn't. Not fair, but we'll survive huh?
Location: Purdue University area, near West Lafayette, IN
Posts: 647
S/C/G: 210/194/140 Rd 2 beginning 3/7
Height: 5' 3.5"
This actual question appears on MRC's facebook page. Here is the response MRC gives:
"Both the filet and the sirloin are considered leaner cuts of steak. A lean filet mignon and a lean sirloin have very similar nutrient values, both coming in around 200 calories, 7 grams of fat and 30 grams protein for 4 oz. These would both be better choices than a T-bone or New York Strip, for example. The key is ... to look for as lean of steak as possible (and to trim of all visible fat), because the calories and fat start to jump considerably when the steak contains more fat."
How do you guys cook your steaks at home - not on the grill? I'm not a very good cook and other than grilling, not really sure how to cook steaks inside.
Ive cooked mine on a broiler pan when we run out of propane. I heat the oven up on broil.... have the steaks seasoned (with mrs dash and garlic powder). Then I put a few tables spoons of water in the bottom of the broiler pan, and then I heat it up for about 5 minutes then I put the steaks on. Basically 4 minutes each side. Oh and then let them set for another five then cut It never has failed me. Just make sure the rack is up high enough too. Good luck ! It might smoke a bit but I love the char taste .. if not turn it down a bit.
Location: Purdue University area, near West Lafayette, IN
Posts: 647
S/C/G: 210/194/140 Rd 2 beginning 3/7
Height: 5' 3.5"
But cooking on the grill is ALWAYS the tastiest option in my book! I am gonna grill EVERYTHING all summer, beginning this evening. Buffalo Burgers on the grill!
But cooking on the grill is ALWAYS the tastiest option in my book! I am gonna grill EVERYTHING all summer, beginning this evening. Buffalo Burgers on the grill!
I would love to cook buffalo burgers but I can't find any place that sells the meat.
Location: Purdue University area, near West Lafayette, IN
Posts: 647
S/C/G: 210/194/140 Rd 2 beginning 3/7
Height: 5' 3.5"
Mary1011
Really. I live in Indiana and can purchase buffalo burger and buffalo steak at a couple of our grocers (Pay Less --Kroger) and Marsh). It is pre-packaged. It is so low in fat, yet feels like having beef. Keep looking -- I hope you can find it.
I would love to cook buffalo burgers but I can't find any place that sells the meat.
Mary,
I live in Lincoln, NE and buy buffalo at HyVee and Supersaver. At Hyvee it's in the frozen section near frozen ground turkey and at Supersaver it was in the fresh meat cooler. We really like buffalo too, I don't think I'll buy hamburger even when I get to goal.
I live in Lincoln, NE and buy buffalo at HyVee and Supersaver. At Hyvee it's in the frozen section near frozen ground turkey and at Supersaver it was in the fresh meat cooler. We really like buffalo too, I don't think I'll buy hamburger even when I get to goal.
I don't think I've gone through the frozen section but I will look specifically there. I mainly go to HyVee so I'll have to check it out. I looked online and found that Just Good Meat on 84th & I has it so I should be set. Now I'm excited!!
I live in East Texas, and we get our buffalo burger at Walmart in the frest meat section right next to the beef! I also found the super low-fat Cabot's cheese there.
I just started eating buffalo burger also and really like it. Tasts just like ground beef only no fat. If you weigh 4 ounces before cooking, you generally end up with 4 ounces after cooking.
I bought 20# pounds on Ebay from a place in Missouri at almost 1/2 the price that it is sold in the stores. It's shipped in dry ice and you can get 1# or 2# packages. Check it out.
filet mignon vs sirlon
