Tom Treutlein
New member
"Beef: Round (Top, braise, broil), lean & fat, 1/4" trim" is what I use to calculate my caloric totals from the amounts of steak I eat. I choose that from the list of foods at www.calorieking.com.
My issue is, is that the right thing? The other choice is lean only, not lean & fat 1/4" trim.
What does it mean lean and fat, 1/4" trim?
I'm assuming it means there are trims of fat in the steak? If so, that is what I'm eating, since there are the thick, chewy white slabs (not huge, but they're there) in the steak, right?
I buy "Beef Top Round Steak", at $2.99-$3.29/lb.
There's also "Beef Top Round London Broil" for $4.99/lb.
I'm so lost. I don't get the difference between the two steaks I listed above, and which calculation to use on calorieking for my macros. My main concern is now pointing to saturated fats in the fats of steaks. I'm worried about how much they'll effect me. That and cholestrol.
http://www.cnn.com/FOOD/news/9906/28/red.meat.study/
My issue is, is that the right thing? The other choice is lean only, not lean & fat 1/4" trim.
What does it mean lean and fat, 1/4" trim?
I'm assuming it means there are trims of fat in the steak? If so, that is what I'm eating, since there are the thick, chewy white slabs (not huge, but they're there) in the steak, right?
I buy "Beef Top Round Steak", at $2.99-$3.29/lb.
There's also "Beef Top Round London Broil" for $4.99/lb.
I'm so lost. I don't get the difference between the two steaks I listed above, and which calculation to use on calorieking for my macros. My main concern is now pointing to saturated fats in the fats of steaks. I'm worried about how much they'll effect me. That and cholestrol.
http://www.cnn.com/FOOD/news/9906/28/red.meat.study/