Hey everyone,
I wanted to share some knowledge on Bodybuilding.com and noticed there hasn't been a post about Argentinian "magra" red-meat cuts (or any equivalent), so let me explain what they are:
As you all know, cows, like other animals, are butchered into different cuts. Travelers and foreigners visiting Argentina often notice that most middle-class Argentinians are thin despite the high amount of meat in their traditional diet. The reason for this is the "magra" cuts. Magra cuts are parts of the cow that contain a small amount of fat. The science behind this is that these parts are thinner (smaller in volume) than the rest of the animal. Similar to people, the more meat, the more tissue, and as a consequence, the more likely one's body will store fat in there. However, just like it's harder for a person to have fat fingers, fat calves, and fat feet (not impossible, but less likely compared to visceral, thighs, and chest), this applies to animals too.
These cuts contain 3% or less animal fat and all the good benefits of eating red meat. Plus, the flavor, taste, and experience of eating these parts are simply amazing. The downside is that they can be expensive. Since magra cuts are relatively low in weight in each cow, the cost is higher in some places since cow butchered parts (and any other ruminant animal) are usually priced based on factors like production cost (acquisition, growth, butchering, delivery, etc.) and opportunity cost (popularity, taste, quantity, market exclusivity, etc.).
Here are the best two categories of Magra meat, the 'Premium' and 'A' categories (best and second best respectively):
"Premium Category" (elite cuts, the best magra cuts):
"Solomillo" or Beef tenderloin (US EN)
"lomo alto" or Sirloin steak (US EN)
"lomo bajo" or Veal loin (US EN)
"Category A" (premium cuts, the second best magra cuts):
"Cadera" or Rump (US EN)
"Redondo" or Eye of Round (US EN)
"Contra" or Silverside (US EN)
"Tapa" or Topside (US EN)
You'll likely find similar low-fat cuts in other ruminants, as these parts aren't exclusive to cows. However, I'll leave the evaluation of that to you (feel free to share your findings here) since I'm only knowledgeable about cow magra cuts.
Hope this info helps some of you!
Stay strong,
Spifet
I wanted to share some knowledge on Bodybuilding.com and noticed there hasn't been a post about Argentinian "magra" red-meat cuts (or any equivalent), so let me explain what they are:
As you all know, cows, like other animals, are butchered into different cuts. Travelers and foreigners visiting Argentina often notice that most middle-class Argentinians are thin despite the high amount of meat in their traditional diet. The reason for this is the "magra" cuts. Magra cuts are parts of the cow that contain a small amount of fat. The science behind this is that these parts are thinner (smaller in volume) than the rest of the animal. Similar to people, the more meat, the more tissue, and as a consequence, the more likely one's body will store fat in there. However, just like it's harder for a person to have fat fingers, fat calves, and fat feet (not impossible, but less likely compared to visceral, thighs, and chest), this applies to animals too.
These cuts contain 3% or less animal fat and all the good benefits of eating red meat. Plus, the flavor, taste, and experience of eating these parts are simply amazing. The downside is that they can be expensive. Since magra cuts are relatively low in weight in each cow, the cost is higher in some places since cow butchered parts (and any other ruminant animal) are usually priced based on factors like production cost (acquisition, growth, butchering, delivery, etc.) and opportunity cost (popularity, taste, quantity, market exclusivity, etc.).
Here are the best two categories of Magra meat, the 'Premium' and 'A' categories (best and second best respectively):
"Premium Category" (elite cuts, the best magra cuts):
"Solomillo" or Beef tenderloin (US EN)
"lomo alto" or Sirloin steak (US EN)
"lomo bajo" or Veal loin (US EN)
"Category A" (premium cuts, the second best magra cuts):
"Cadera" or Rump (US EN)
"Redondo" or Eye of Round (US EN)
"Contra" or Silverside (US EN)
"Tapa" or Topside (US EN)
You'll likely find similar low-fat cuts in other ruminants, as these parts aren't exclusive to cows. However, I'll leave the evaluation of that to you (feel free to share your findings here) since I'm only knowledgeable about cow magra cuts.
Hope this info helps some of you!
Stay strong,
Spifet
from Bodybuilding.com Forums - Nutrition https://ift.tt/JoAUtqM
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