Issue #13: The steak edition

Hey Radical Health Seekers 👋 

Coming up in your Radical Health Newsletter this week:

• Why you should treat your steak like a wild animal, and other steak facts;
• Beyond ribeyes: 5 other steaks you need to try;
• And the most important part of all, the liver!

But first…

Anyone for woolly mammoth steaks?

Did you know we might be seeing woolly mammoth steaks on animal-based menus in the near future?

Because a Texas bioscience company has plans to rescue this Ice Age creature from extinction so they can once again roam the arctic in their thousands.

You probably won’t find a more evolutionarily-appropriate meat than woolly mammoth steaks…

Because our ancestors loved them so much it’s believed we hunted them to extinction.

But is this taking ancestral living a step too far?

Has somebody been watching too much Game Of Thrones?

What do you think ?

5 steak facts

Steak fact #1

Once on the grill, a steak must be treated like a wild animal and handled as little as possible.

Flip just once, and always with tongs, never a fork.

A fork will steal those delicious juices.

Otherwise…

Steak fact #2

Remember this: the thicker your steak is, the lower the heat should be. Because cooking a thick steak on high heat will burn the outside before the inside has cooked enough.

Steak fact #3

Did you know that the most popular day to eat steak is Memorial Day, with July 4th and Labor Day a close second?

Lucky for you, with an animal-based diet, you can eat steak every day!

Steak fact #4

On average, a cow consists of 40% steak.

Let’s acknowledge the butcher, who ensures nothing goes to waste.

It truly is a noble trade 🙌

Steak fact #5

We recommend no more than one steak per week because too much red meat is bad for you (hehe, just checking if you were still paying attention).

Beyond ribeyes… 5 steaks you need to try

We all love a good ribeye or NY Strip, but isn’t it about time to get a little variety in your diet? 🙂

Here are five more steaks you need to try at least once in your life:

#1 The porterhouse

Known as the “King of the steakhouse”, the porterhouse is a major upgrade on the more common t-bone.

Both are cut from the same part of the cow, with tenderloin on one side and NY strip on the other.

But since porterhouses are cut from the widest section, you can expect a marbled NY strip on one side of the bone and a succulent, tender filet mignon on the other.

Porterhouses don’t come cheap, but they do come tasty, and they do come big, with one porterhouse steak weighing up to two pounds.

Treat yourself to one on your birthday! 🥳

#2 the tomahawk

If you’re a fan of ribeye steaks (hey, who isn’t?) then you have GOT to try the tomahawk.

It’s a ribeye with the bone left on, and a good tomahawk should be 2 inches thick, and the bone at least a foot long.

They also usually weigh about 3 to 4 lbs, which should fill the belly of just about anybody!

Protip: make like your ancestors and use the bone as a handle 💪

You will want to hit up an authentic butcher shop or steakhouse for the following cuts:

#3 The Denver

The Denver steak is a relatively recent invention, and wasn’t actually discovered until a group of professional butchers from the Cattleman’s Beef Board set out to find a cut of meat from the chuck roll in the cow’s shoulder.

While cuts from the chuck are usually tough and require stewing or braising, the result was a cut fit for a high-heat grill that remains juicy, tender, and delicious.

Your best chance of trying this special steak is in an authentic steakhouse or with a good butcher.

But trust us when we say the taste is worth the search!

#4 Hanger steak

Known as ‘butcher’s steak’, this cut is so flavorsome that butchers would often keep it for themselves rather than offer it for sale.

It comes from the upper belly of the cow, an area that does very little work, and results in a very tender steak.

In fact, the hanger steak is as if somebody took the tenderness of a filet and combined it with the flavor and marbling of a ribeye.

But like the Denver, good luck finding one in your local market.

Because like we said, the butchers tend to keep it for themselves.

But if you do find it, you won’t be disappointed.

Chargrilled and served to medium-rare, it’s unbeatable.

#5 The chuck eye

Also known as the “poor man’s ribeye”, the chuck eye is found at the 5th rib, between the chuck and the more renowned ribeye.

It’s got a rich flavor and plenty of marbling like a ribeye, but at a fraction of the cost.

But it’s also not quite as tender as the ribeye, so whatever you do, don’t cook it well done.

In fact don’t cook any steak well done, period. 

The other important part of the cow

No matter what steak is on your plate, don’t forget that other prized part of the cow – the liver.

Because beef liver is a true superfood.

And as nutritious as steak is, liver has a TON more nutrients like Choline, Vitamin A, Riboflavin, Biotin, Folate, Copper, Iron and Vitamin B6.

And without optimal amounts of these nutrients, you are literally missing out on better energy, gym performance, immune health, focus, sleep and libido.

Liver fills in the nutritional gaps that steaks can’t, which is why say it’s an essential part of an animal-based diet.

And that’s why you will find it in our foundational supplements like Beef Organs, Warrior and Bone Marrow & Liver.