Upper MI born Yooper. Frmr IBM project mgr. Lifelong DJ.
In Key West as an entertainer, drummer, music bingo host, silent disco operator and disc jockey.
that was a good one! A little history was great to hear. I used to wakeup for work, turn on Ron&Ron, get ready, drive from St Pete 54th ave S to Hines 5 days a week to you guys. You all always had me loving life and being grateful for all the wildness of being alive, and using humor to float up on the waves of life.
@OwenBenjamin@leahfiles Love your takes. Only wish there was no music bed on your clips. Other creators who would want to share your clips can't because of possible copyright dings on youtube, etc.
Just saying your voice is golden, maybe think about dropping the music.
Ribs: 74% fat 26% protein
Ribeye: 70% fat 30% protein
Chuck Blade Roast: 67% fat 33% protein
T-Bone: 66% fat 34% protein
Chuck Eye: 65% fat 35% protein
Porterhouse: 64% fat 36% protein
Chuck Arm Pot Roast: 58% fat 42% protein
Top Loin/NY Strip: 57% fat 43% protein
Plate Steak: 54% fat 46% protein
Bottom Sirloin: 52% fat 48% protein
Flat Iron: 48% fat 52% protein
Top Sirloin: 45% fat 55% protein
Bottom Round: 44% fat 56% protein
Eye of Round: 43% fat 57% protein
Tenderloin: 40% fat 60% protein
Flank: 40% fat 60% protein
Brisket Flat: 39% fat 61% protein
95% Lean Ground: 34% fat 66% protein
Top Round: 31% fat 69% protein
Sirloin Tips: 28% fat 72% protein
@thetexaswife@lecternleader I eat a ribeye every day. Perfect ratio of 70% fat and 30% protein.
you can't survive on lame as lean protein like sirloin tips. At least go to flat iron.
the "blubber" is where the fuel for life resides, @BurlapSocks