Hey, so I have some New York strip steak in my freezer, and besides the long strip of fat their is next to no fat marbled into the steak. I was planning on trimming the fat off of the edge, and was wondering if it Would be accurate to track the meat as if it was center cut sirloin (160 cal per 4 oz raw).
from Bodybuilding.com Forums - Nutrition https://ift.tt/3boiww3
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