Johnsonville
I’m struggling to find a decent way to prepare inexpensive steaks, and was wondering what you guys do to help make a cheap piece of meat edible? What types of cuts are you buying and what techniques do you use for tenderizing the meat?
Mark Rippetoe
What do you mean by "inexpensive"? What cut are you referring to?
There is a lot of top round pretty cheap, although it’s tough as leather. I’m more just asking if you guys have a preferred economy cut and how do you prepare it so it doesn’t taste like shit. I’ve been living off of your hamburger steak recipe for the last year but want to switch it up a bit.
Chuck roast is a good cut, usually cheap, that grades higher than the rest of the carcass. Obviously you can pot roast it with carrots and potatoes, but you can also cut it into tips and fry them to medium rare.
Sib
Get to know your butcher well and they might give you a discount on the odd shaped bits at the end of a fillet, mine does.
Satch12879
Buy them whole, chuck roast, rump. The tough cuts benefit from an exceedingly long cook at very, very low temperatures. Think like 165-175F. Depending on the size, you're looking at 3-5 hours. Season liberally, place into the very cold oven, and remove when you get to 125-135F depending on preference. Let rest. Turn your oven to 500F. Once it's hot, place back in the oven for up to 10 minutes to color the surface.
Slice thin and enjoy. Makes good roast beef the next day for sandwiches.
Thanks for that, the tips are a good idea and I will try them this week
Jason Donaldson
To go with what Rip said, chuck roast is vastly underrated. Coming from the shoulder, it's rich in connective tissue, which gives if good flavor. You just have to know what you're doing with it - long, slow, wet cooking is where it really shines, or applications where you cut it into small bits prior to cooking.
Pressure cooking is a good way to deal with tough cuts in general - it gets you the effect of the long cooking in a fraction of the time. Electronic pressure cookers like the Instant Pot are well worth having for this and many other things (like dried beans). Make sure to avoid a quick release for cooking meat, as this tends to toughen it somehow - just let it come down off of pressure on its own.
You'll end up with a bunch of good cooking liquid, too - don't throw that out. It makes for good rice, noodles, soups, sauces, etc.
If you want variety, then learning what you like for spices can be fun, too.
Griffin727
My current lifts are bench 365 squat 585 and deadlift 635. Would this program be overtraining.
Day 1 Bench 5x5 75 percent of 1RM Dumbell press 4x6 Overhead press 5x5 at 60 precent of 1RM Barbell rows 4x8
Day 2 Squat 5x5 75 precent of 1RM Paused squat 4x6 Deadlift 3x5 60 percent of 1RM
Day 4 Overhead press 5x5 75 precent 1RM Bench 5x5 65 precent of 1RM Barbell rows 4x8
Day 5 Deadlift 5x5 75 precent of 1RM Paused deadlift 3x5Squat 5x5 65 precent of 1RM
Yes, this would be overtraining.
I figured, I been feeling tierd alot. I guess I'll drop it down to 2 lifts instead of 4. My progess on bench has been a issue more then the other two. I have always had a overtraining bone since I started. Maybe I should get a 2nd job lol.
Practical Programming for Strength Training, 3rd edition – The Aasgaard Company
Been reading the book. You feel I'm starting to get it?
Monday Bench 5x5 75 percent 1rm Overheadpress 3x5 60 percent 1rm Accessory bench pressing movment, not hitting failure 3x6
Tuesday Squat 5x5 75 percent 1rm Paused back squat 3x5 80 percent of weight used from the 1st lift. Front squat 2x5Off day
Thrusday Press 5x5 75 percent 1rm Bench 3x5 60 percent 1rmLaying tricep extension 3x8
Friday Deadlift 3x5 75 percent 1rm Squat 3x5 60 percent 1rm Bent over rows 3x6 Not hitting failure
Where in the book does it mention % of 1RM?
No where,but usually 75 precent of 1rm equals a 5X5 and hitting close to failure on last set. Where 60 percent is like the back off lifting day for that lift.
Look, you're not doing our program -- at all -- so I'm not sure why you're asking us about this. Whoever wrote the silly shit in the OP for you is the guy to ask.
A Quick Tip on Loading Your Deadlift Bar –Jarrod Schaefer
What You Need to Do Starting Strength –Ray Gillenwater
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