Mike Arone Fitness

“I’ll have mine rarer than a mullet at a Jay-Z concert please.”

Steak, beef burgers, loin…all different cuts of meat in their own way, but still  just a piece of cow at heart.

You wouldn’t think one cut could be healither than the other…but then again you thought wearing a Piano Key necktie to the movies was appropriate.

Beef has gotten a bad rep recently in regards to heart disease associated with cholesterol, digestive issues and all the hormones these cows are jacked up on now-a-days. I don’t think that’s fair (and I’m sure you’d agree).

Well, you don’t have to give up your precious hamburger just yet. Come take a peek at three ways to have your steak and eat it too…

Making the Cut (For all you English Majors…that was a pun.)

So you’re healthy as an ox (because apparently they’re healthy) and you don’t have heart issues and your cholesterol is at an ideal low. Yet you refuse to eat grass-fed meat because you feel that it just doesn’t have the taste of a grain fed cow.

Understandable.

Solution: If you’re going to go grain fed try opting for a leaner cut such as a top round, loin or the king of em all…filet mignon! All of these cuts are on the leaner side. With the right ratio of salt to pepper and a little love-these lean cuts will serve up just fine. Unless your brother Larry comes over and smothers everything in barbeque sauce. Fucking Larry.

Stay ON the Grass!

Your arteries are so clogged that your docotor actually gave you a due date for a heart attack.

But…

You love hamburgers and you can’t pass up a good steak on the menu! Good news Archie Bunker you don’t have to.

Solution: With organic markets and brands flooding the food industry, it is becoming easier to choose a healthier meat.

Choose an organic grass fed meat. Not only are these meats free from hormones and chemicals, but whatever fat that they do contain is in the form of CLA. Conjugated Linoleic Acid (CLA) is known to fight cancer, decrease body fat and lower tryglcerides (fat in the blood); therefore lowering overall cholesterol.

Plus, remember that time you had Mad Cow Disease? It wasn’t pretty.

So eat that burger – maybe hold the cheese. Try and keep the ratio at least 90% beef to 10% fat. This will ensure that you get a greener and leaner Moo Burger.

(My Mom thought that was cute…but not my use of the “F” word??…I don’t get it.)

Portion Control + Self Control = Steak in Your Belly My Friend

When you think of steak or a burger, it is always a “big juicy burger” or a “big fat steak” right?

You never hear: “I will have a plump and meaty piece of grilled halibut lightly seasoned with fresh herbs and a delegate touch of lemon.”

Screw that!

Now Listen…I love steak as much as the next guy, but I try and limit it to 1-2 times a week. Your body’s digestive system typically has a bit more trouble breaking down and digesting red meat than say, chicken or fish. When I eat steak I usually try to make it for something eventful like eating out at a good restaurant or BBQ-ing with some buddies.

A.) Because no matter how good of a cook I think I am, making a steak taste as good as a quality restaurant is next to impossible.

And

B.) Because burgers on the grill taste that much better-especially outdoors.

With that said…here’s a solution…

Instead of the 37 oz steak cut from the depths of hell…choose a smaller portion like a 6-8 oz. Beside the fact  your body cannot possibly absorb that much protein, it will have just as much trouble digesting it. So maybe you don’t get the T-Shirt this time.

Your toilet will thank you later.

***

So now that you can sigh in relief that you don’t have to give up hamburgers, I wanna know where you get a good piece of steak and how you like YOUR cow.

In the form of a burger, a steak…or caveman style?

*Don’t eat meat? I won’t judge. You’re actually in good company. Check out this past interview I had (in case you missed it) with Badass Vegan Mike Mahler.