Originally Posted by Saccopoo (Post 10028032)

When you die of a heart attack while in the process of letting cancer ravage your body, you'll still be happy to have in your possession that man card.

And, in actuality, it really doesn't have to be about the increased cancer rates and shit like that.

It really should be about the single most precious natural resource on the planet - clean water.

It takes approximately 2,500 gallons of water to produce one pound of beef. That's ten ****ing tons. Think about that the next time you have a steak. Ten ****ing tons of water for one pound of beef.

But yet, it takes one gallon of water to produce one pound of cricket protein.

Global sustainability. With 7,000,000,000 people on the planet, it's downright selfish and morally corrupt to be eating a food source that requires ten ****ing tons of water to produce one pound of food.

Originally Posted by Miles (Post 10028038)

Also I have seen some eating a ribeye and when they are done their plate is clean. WTF how do they eat the huge pieces of fat on one of those?

Originally Posted by Saccopoo (Post 10028032)

When you die of a heart attack while in the process of letting cancer ravage your body, you'll still be happy to have in your possession that man card.

Originally Posted by Saccopoo (Post 10028032)

When you die of a heart attack while in the process of letting cancer ravage your body, you'll still be happy to have in your possession that man card.

And, in actuality, it really doesn't have to be about the increased cancer rates and shit like that.

It really should be about the single most precious natural resource on the planet - clean water.

It takes approximately 2,500 gallons of water to produce one pound of beef. That's ten ****ing tons. Think about that the next time you have a steak. Ten ****ing tons of water for one pound of beef.

But yet, it takes one gallon of water to produce one pound of cricket protein.

Global sustainability. With 7,000,000,000 people on the planet, it's downright selfish and morally corrupt to be eating a food source that requires ten ****ing tons of water to produce one pound of food.

http://topnews.in/health/files/Insect-food-stall.JPG
http://4.bp.blogspot.com/-fpg7hkIpoj...hn+S+Dykes.jpg
http://cbsboston.files.wordpress.com...apul.jpg?w=300

http://chapul.com/

Originally Posted by crazycoffey (Post 10028062)

Words fail me.....

Originally Posted by crazycoffey (Post 10028063)

Ribeye fat grilled right is like bacon. Filet is an extreme opposite; less fat. Both are great cuts and very enjoyable but reliant on perpetration and cooking. Same thing with a strip. Btw anyone choosing a T-bone over a filet or strip is an idiot

Originally Posted by Saccopoo (Post 10028032)

When you die of a heart attack while in the process of letting cancer ravage your body, you'll still be happy to have in your possession that man card.

Originally Posted by Baby Lee (Post 10028066)

Though that little nubbin of fat in the apex of the T is, like, the best single thing on the cow.

Originally Posted by Fire Me Boy! (Post 10028113)

For me, ribeye. But I won't turn down a strip. It basically comes down to what's on sale when I decide to do steak unless I'm splurging on something nice (like hitting the prime rack at the butcher). For instance, t-bones were $5.99 last night, and they really were more like porterhouses (the filet portion was ginormous).

As for filet, they are very lean and very tender, but that comes at a cost. To be that lean and tender, they get very little work, which in the end means very little flavor on its own - one of the reasons why restaurant preparations almost always pair a filet with some kind of sauce.

Originally Posted by Fire Me Boy! (Post 10028113)

always pair a filet with some kind of sauce.

Originally Posted by Fishpicker (Post 10028068)

tri-tip cooked just a bit past well done.


just kidding


I like to eat snow geese. it tastes like steak with butter on it. plus I have to chew it for a while so I can savor it for twice as long. it really sticks to the ribs