Muscle meat is dumb
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We have to do something about everyone's obsession with muscle meat. I'd personally suggest making the broth recipe I've plastered all over the forum, because it'd be the only gelatin option that comes close to giving you the equivalent amount of protein, and can be used for sauces as well as soups.
I'm not saying people shouldn't eat it, but supermarket ground beef should not be recommended by us as part of a great diet. Better would be ox tail, lamb on the bone (especially the cheaper neck cuts which have more glycine).
I realize a lot of you don't know how to cook, which is exactly the problem.
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@CO3 can you elaborate on the timing of taking the broth off the heat after 1.5hrs and relation to histamine and preserving the AAs? I use a pressure cooker to make broth and often let it run for 4 hours.
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@eric I mean you take it off after 2h approximately. The idea is to take it off when it becomes easy to remove the skin and connective tissue from the bones. Not heating it as hard for as long reduces the amount of histamines in the end product, and the AA thing I'm not sure about, it could just be a misintepretation. But not leeching heavy metals and histamines out of the bones was my main concern in creating this recipe.
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@CO3 ok great, thanks for the explanation. I know Danny often talks about heavy metals leeching out of bones, which is why he prefers oxtail. The oxtail soup I make is highly gelatinous but something in there doesn't sit quite right with my digestive system, maybe the histamines are an explanation
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@eric If you're making it in a pressure cooker, that's especially likely. Typically histamines would cause you to be a bit restless and make it hard to sleep as well
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Ground beef is a gift from God actually.
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@CO3 said in Muscle meat is dumb:
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i've felt better eating fresh ground beef over leaner cuts of steak/chicken recently. I've heard haidut talk about glycogen still being in it if its fresh enough. i have no problems with the hydrolized gelatin digestion wise and it seems to work well supplementing. I want to see how I feel on the broth recipe though in the future, it seems like it would be good to make on the weekend and ration throughout the week.
