How to pick steak in Fitday?

Roger Zoul said:

I went to a restaurant tonight and had an 8 oz sirloin and broccoli. I'm
trying to figure out which is the right option to enter into fitday? Anyone
have an idea? The option I have picked now says 483 calories which seems
low. The cut didn't seem all of fatty, but I'd rather not fool myself.

That seems about right. I use "Beef steak, broiled or baked, lean and fat
eaten", myself. It certainly is confusing the choices they offer. I eat
sirloin, NY strip, and ribeye, so I figure it averages out. On the very
rare occasions I have prime rib, I find a separate value for that because
it's so fatty.

KeS

Quoted message said:

Roger Zoul said:

I went to a restaurant tonight and had an 8 oz sirloin and broccoli. I'm
trying to figure out which is the right option to enter into fitday? Anyone
have an idea? The option I have picked now says 483 calories which seems
low. The cut didn't seem all of fatty, but I'd rather not fool myself.

That seems about right. I use "Beef steak, broiled or baked, lean and fat
eaten", myself. It certainly is confusing the choices they offer. I eat
sirloin, NY strip, and ribeye, so I figure it averages out. On the very
rare occasions I have prime rib, I find a separate value for that because
it's so fatty.

I use the same... beef steak, broiled or baked, lean and fat eaten.

Just my .02,
Nicole
290.5/185.5/137 monthly-goal: 7.5 month-start: 187.5 since: 19/04/2004

Roger Zoul said:

What is the difference between those (spearable lean only and trimmed?)?

It looks like it.

****************************************************
You, in the red uniform, go see what that noise is!
****************************************************

Nicole {Freezing in Wisconsin} said:

Quoted message said:

Roger Zoul said:

I went to a restaurant tonight and had an 8 oz sirloin and
broccoli. I'm trying to figure out which is the right option to
enter into fitday? Anyone have an idea? The option I have picked
now says 483 calories which seems low. The cut didn't seem all of
fatty, but I'd rather not fool myself.

That seems about right. I use "Beef steak, broiled or baked, lean
and fat eaten", myself. It certainly is confusing the choices they
offer. I eat sirloin, NY strip, and ribeye, so I figure it averages
out. On the very
rare occasions I have prime rib, I find a separate value for that
because it's so fatty.

I use the same... beef steak, broiled or baked, lean and fat eaten.

What do these mean:

Beef, top sirloin, separable lean only, trimmed to 0" fat, select, cooked,
broiled

Beef, top sirloin, separable lean only, trimmed to 1/4" fat, choice, cooked,
broiled

What is the difference between those (spearable lean only and trimmed?)?

Roger Zoul said:

trying to figure out which is the right option to enter into fitday?

Why wouldn't you want to use the various sirloin, top loin or short
loin options available via the search function? They would seem to
match more closely that particular cut of meat for balance of protein
and fat. Then again the fat/protein ratio can be radically different
based on the marbling of the meat and how you had it cooked. A well
marbled steak will render much more fat prepared "well done" vs.
"rare". Another factor to consider is that 8 ounce steak advertised in
the menu translates into an average raw weight with unknown variability
as supplied to the restaraunt.

Hello,
On 11-Feb-2005, "warehouse" <[email hidden]> wrote:
Snip

Quoted message said:

Another factor to consider is that 8 ounce steak advertised in
the menu translates into an average raw weight with unknown
variability as supplied to the restaraunt.

The weights given are usually the 'before cooking" weights.

Take care,
Carmen

--
Please note change in Reply To address carmensrt <at> gmail <dot> com
Hotmail isn't working and is being abandoned

warehouse said:

Roger Zoul said:

trying to figure out which is the right option to enter into fitday?

Why wouldn't you want to use the various sirloin, top loin or short
loin options available via the search function?

Why wouldn't I? I did. I guess my question is which is best for a
restaurant cut of beef.

They would seem to

Quoted message said:

match more closely that particular cut of meat for balance of protein
and fat. Then again the fat/protein ratio can be radically different
based on the marbling of the meat and how you had it cooked. A well
marbled steak will render much more fat prepared "well done" vs.
"rare".

I never eat rare, though.

Quoted message said:

Another factor to consider is that 8 ounce steak advertised
in the menu translates into an average raw weight with unknown
variability as supplied to the restaraunt.

It doesn't need to be precise for me, because I'm well under the calories
needed for me to lose weight. I just want to get something in there that is
ballparkish. All of those options in fitday come with no explanation...

Roger Zoul said:

Nicole {Freezing in Wisconsin} said:

Quoted message said:

On Thu, 10 Feb 2005, Roger Zoul wrote:

> I went to a restaurant tonight and had an 8 oz sirloin and
> broccoli. I'm trying to figure out which is the right option to
> enter into fitday? Anyone have an idea? The option I have picked
> now says 483 calories which seems low. The cut didn't seem all of
> fatty, but I'd rather not fool myself.

That seems about right. I use "Beef steak, broiled or baked, lean
and fat eaten", myself. It certainly is confusing the choices they
offer. I eat sirloin, NY strip, and ribeye, so I figure it averages
out. On the very
rare occasions I have prime rib, I find a separate value for that
because it's so fatty.

I use the same... beef steak, broiled or baked, lean and fat eaten.

What do these mean:

Beef, top sirloin, separable lean only, trimmed to 0" fat, select, cooked,
broiled

Beef, top sirloin, separable lean only, trimmed to 1/4" fat, choice, cooked,
broiled

What is the difference between those (spearable lean only and trimmed?)?

It's referring to the edging of fat around the steak. You can either trim
it all away or leave some portion of it. There's going to be more fat in
the one cooked with the fat on. I must say, though that if you only eat
the seperable lean, I wouldn't think it would make much difference if
you're only eating the lean.

Martha

--
"ALPO is 99 cents a can. That's over SEVEN dog dollars!!"
Revek - ASDLC

Martha Gallagher said:

Roger Zoul said:

Nicole {Freezing in Wisconsin} said:

On Thu, 10 Feb 2005 19:45:47 -0800, [email hidden]
wrote:

>
>
>On Thu, 10 Feb 2005, Roger Zoul wrote:
>
>> I went to a restaurant tonight and had an 8 oz sirloin and
>> broccoli. I'm trying to figure out which is the right option to
>> enter into fitday? Anyone have an idea? The option I have picked
>> now says 483 calories which seems low. The cut didn't seem all
>> of fatty, but I'd rather not fool myself.
>
>That seems about right. I use "Beef steak, broiled or baked, lean
>and fat eaten", myself. It certainly is confusing the choices they
>offer. I eat sirloin, NY strip, and ribeye, so I figure it
>averages
>out. On the very
>rare occasions I have prime rib, I find a separate value for that
>because it's so fatty.

I use the same... beef steak, broiled or baked, lean and fat eaten.

What do these mean:

Beef, top sirloin, separable lean only, trimmed to 0" fat, select,
cooked, broiled

Beef, top sirloin, separable lean only, trimmed to 1/4" fat, choice,
cooked, broiled

What is the difference between those (spearable lean only and
trimmed?)?

It's referring to the edging of fat around the steak. You can either
trim
it all away or leave some portion of it. There's going to be more fat
in
the one cooked with the fat on. I must say, though that if you only
eat
the seperable lean, I wouldn't think it would make much difference if
you're only eating the lean.

I just ended up putting the higher thing I could get in there, assuming 8 oz
cooked, with 1/8in fat. As hungry as I am now, it's no biggie anyhow.
Talking about lean steak seems a bit strange, though.

Roger Zoul said:

It doesn't need to be precise for me, because I'm well under the

calories

Quoted message said:

needed for me to lose weight. I just want to get something in there

that is

Quoted message said:

ballparkish. All of those options in fitday come with no

explanation...

To get an explanation from Fitday would be difficult since they are not
the original publisher of the data. Fitday ported the data from the
USDA NS-17 database and seemed to add commercially available foods into
their own database. You can search the USDA database online or
download the whole shebang from:

http://www.nal.usda.gov/fnic/foodcomp/Data/

Other food nutrition sites borrow heavily from the USDA data as well
and provide more "value-added" functionality like NutritionData's
website:

http://www.nutritiondata.com/index.html

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"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Talking about lean steak seems a bit strange, though.

============================
Doesn't sound like low-carb Atkins to me..... sounds more like Weight
Watcher. ;-)
--
Wysong
Age 60. Height 5'6"
Starting date: 1/8/05
171/ 165 / 140 lb
Starting date LC 7/01 at 207lbs
Stopped losing on LC 11/01 at 165lbs
==========================================

X-No-Archive: yes

"warehouse" <[email hidden]> wrote in message
news:[email hidden]...
Then again the fat/protein ratio can be radically different

Quoted message said:

based on the marbling of the meat and how you had it cooked.

## Which is a classic example of why figuring CALORIES exactly is
impossible! No 2 slabs of the same cut are going to contain the same
amounts of fat. All animals are different, just like people.

A well

Quoted message said:

marbled steak will render much more fat prepared "well done" vs.
"rare". Another factor to consider is that 8 ounce steak advertised in
the menu translates into an average raw weight with unknown variability
as supplied to the restaraunt.

--
Wysong
Age 60. Height 5'6"
Starting date: 1/8/05
171/ 165 / 140 lb
Starting date LC 7/01 at 207lbs
Stopped losing on LC 11/01 at 165lbs
==========================================

Roger Zoul said:

I just ended up putting the higher thing I could get in there, assuming 8 oz
cooked, with 1/8in fat. As hungry as I am now, it's no biggie anyhow.
Talking about lean steak seems a bit strange, though.

There are three different factors being addressed in all those Fitday
choices. The first is the trimming - that's how much pure fat edging is
on the edge of the cut. The second is the cut itself - sirloin actually
*is* very lean beef; there's not much embedded fat or "marbling" in that
part of the cow compared to, say, the inner rib. The third is the "grade"
of beef, select, choice, etc. These are FDA standards for, basically, how
fat a cow that particular animal was (simplifying here). A big fat
sedentary cow's sirloin will have a lot more embedded fat than that of a
lean, mean, rodeo bull. The marbling, along with less developed muscle,
makes the steak tender and juicy, so it will achieve a higher "grade" - it
will also have more fat and calories than the same weight and cut from a
lower grade beef.

Since I don't usually know the grade of beef at a restaurant, eat a
variety of cuts about equally, and don't eat that much steak anyway, as I
said before I just use the generic entry. If I ate more, or more often,
I'd dig into the details more.

KeS

Quoted message said:

Roger Zoul said:

I just ended up putting the higher thing I could get in there,
assuming 8 oz cooked, with 1/8in fat. As hungry as I am now, it's
no biggie anyhow. Talking about lean steak seems a bit strange,
though.

There are three different factors being addressed in all those Fitday
choices. The first is the trimming - that's how much pure fat edging
is
on the edge of the cut. The second is the cut itself - sirloin
actually *is* very lean beef;

Ah....

there's not much embedded fat or

Quoted message said:

"marbling" in that
part of the cow compared to, say, the inner rib. The third is the
"grade"
of beef, select, choice, etc. These are FDA standards for,
basically, how fat a cow that particular animal was (simplifying
here). A big fat
sedentary cow's sirloin will have a lot more embedded fat than that
of a lean, mean, rodeo bull. The marbling, along with less developed
muscle, makes the steak tender and juicy, so it will achieve a higher
"grade" - it will also have more fat and calories than the same
weight and cut from a lower grade beef.

Thanks for that info. I don't remember saying any visable fat around the
edges.

Quoted message said:

Since I don't usually know the grade of beef at a restaurant, eat a
variety of cuts about equally, and don't eat that much steak anyway,
as I said before I just use the generic entry. If I ate more, or
more often,
I'd dig into the details more.

I'm the same. It is rare that I eat a steak.

Wysong *~ P@P said:

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"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Talking about lean steak seems a bit strange, though.

============================
Doesn't sound like low-carb Atkins to me..... sounds more like Weight
Watcher. ;-)

Not all of us believe everything Atkins said, believe it or not. I often
make a decision to limit fat intake. I just don't fear fat as I used to.

Wysong *~ said:

X-No-Archive: yes

"warehouse" <[email hidden]> wrote in message
news:[email hidden]...
Then again the fat/protein ratio can be radically different

Quoted message said:

based on the marbling of the meat and how you had it cooked.

## Which is a classic example of why figuring CALORIES exactly is
impossible!

snip

Quoted message said:

--
Wysong

snip

Quoted message said:

Stopped losing on LC 11/01 at 165lbs
==========================================

It would seem that some folks have been figuring CALORIES impossibly
for a very, very long time. Looks like a clue.

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"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wysong *~ P@P said:

X-No-Archive: yes

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Talking about lean steak seems a bit strange, though.

============================
Doesn't sound like low-carb Atkins to me..... sounds more like Weight
Watcher. ;-)

============================

Quoted message said:

Not all of us believe everything Atkins said, believe it or not. I often
make a decision to limit fat intake. I just don't fear fat as I used to.

===========================
I made a decision to limit fat last month. The more fat I eat the less of
everything else I can have. I'd rather go with less fat and more variety.
--
Wysong
Age 60. Height 5'6"
Starting date: 1/8/05
171/ 165 / 140 lb
Starting date LC 7/01 at 207lbs
Stopped losing on LC 11/01 at 165lbs
==========================================
[censored] - I forgot to get my official stamp of approval and sign the
little document promising only to have thoughts that conform to the
official ASDLC guidelines.
I hate it when that happens. (credit Sophie)
~~<~~<~~{@ ~~<~~<~~{@ ~~<~~<~~{@