Mmmmm ribeyes ☺

(Cancer Fighting Ketovore :)) #21

Ribeyes are nice. I realized after tonight’s supper that I’d rather have prime rib since it has better fat-to-protein ratios.

My ribeye had around 35g fat and 72g protein.
Prime rib has much higher fat and lower protein

(Marianne) #22

That is very sad.

(Marianne) #23

Agreed! I love prime rib! And I don’t think it’s really that expensive for how much meat you get. Our bulk meat markets sell it various times a year for $6.99/lb. It is so succulent.

(Cancer Fighting Ketovore :)) #24

What is the “correct” macros on ribeye?
The ribeye at Walmart has better macros than the one at Black Angus Steakhouse, or at least according to nutrition info. Which should I trust?

(mole person) #25

They can be very different. I’ve seen awfully lean ribeyes. Further, a lot of butchers will trim much off the fat, even cutting it out of the cap. cringe

(Cancer Fighting Ketovore :)) #26

Just wondering for tracking last night’s meal. Not sure if I should go with the 35g F and 72g protein the nutrition info said. I was just annoyed to see such little fat and high protein. I guess I was used to the macros from the Walmart ribeye

(mole person) #27

I always just add way more beef fat to be safe.

(Cancer Fighting Ketovore :)) #28

Yes, but if I’m at a restaurant…

(mole person) #29

I’d go with the nutritional information.

(Robert C) #30

Not really. In the industry (from what I have heard) “grass fed” means really nothing because all cows start out grass fed (so it is true that they were at one time eating grass). Cows that are “grass finished” or “100% grass fed” are the only ones you can be relatively sure are actually only fed grass their entire lives. But, the way to be “relatively sure” is to buy from a reputable company that - if found to be lying - would lose everything (ButcherBox, US Wellness Meats etc.).

You can be pretty sure that, to protect their reputation, they’re measuring the fats of the meat they are sourcing to be sure it has the proper omega 3 / omega 6 content (which is important to some people). They will also test for antibiotics and added hormones. All of these requirements will reduce marbling.

Some people believe that marbling is all that matters (link below has the counter argument) but the strange thing about Kerrygold (maybe someone in the know can weigh in here) is that they’re making butter. In my mind, there does not seem to be a reason to fatten cows except before slaughter. Fattening on grain and pumping with hormones / antibiotics to make butter seems counterintuitive as (it seems) longevity would be more of a concern.

https://chriskresser.com/why-grass-fed-trumps-grain-fed/

#31

I think ribeyes are one of the most delectable cuts of beef. Had one for OMAD -brunch the other day, and it was the most wonderful way to break if the IF. I think I could eat them every day.
We’ve raised grass-fed-and-finished beef cattle for over 17 years now. Never had a herd over 20. Just let them free-range their way around 200+ acres. Wintertime, we give them hay that we’ve cut and baled. We don’t supplement with grain, as I’ve found that alfalfa and sun-dried kelp meal do the job. Our herd has transitioned from being all black angus to mostly red angus now. We don’t do shots, hormones, *ractopamine, insecticide laden salt licks…none of that.
Alot of the fat-makeup comes from the sweet oils in the grasses that they pasture feed on. Alfalfa, clover, timothy, trefoil, etc. Despite being grass-fed, we get beautiful fatty cuts…like the rib roast at Christmas. Good Lord! Was that a beauty! Part of the reason for the nice fat amount is that we don’t let the butcher-bound cattle grow any longer than roughly 16 months. Beyond that, the meat starts to become less fatty, and more tough. When we have them butchered, I always get back a few nice big bags of beef tallow, too. Which is wonderful for cooking.

*Ractopamine is a particularly nasty ingredient (IMHO) put into finishing grain/feed to aid with marbling in order to get those “prime cuts”. Cattle can’t eat it for more than 3 weeks. If they do, their kidneys, etc will begin to shut down. While it is banned in over 100 countries worldwide, the US, Canada and Mexico all allow it. The US allows 50ppb in finished meats…more than any other country. Maybe the data has changed since we began doing this some years ago, but the books/articles I had read contained the statistics. Lost all that when out burned down though. I’m sure there’s got to be data online that provides more info.

(Marianne) #32

Very interesting. Wow, 200+ acres; how wonderful. Do you have chickens, too? I love chickens.

#33

Yep…chickens and turkeys. Those I butcher myself, and freeze or pressure can the meat. I have layer chickens, which make for a nice supply of eggs, also.