Check out this article for recommendations on how to cook over 60 cuts of beef.

Head of the Health Pro Board Susan Rothman shares as the road to empowerment narrows and reopens in this video.

Shredder Brent Hoover chimes in:

I wouldn’t suggest cooking anything with butter other than maybe scrambled eggs if you have practice and can do it fast. Fire should be off before they’re even done cooking or your pan should be off the heat source as your finishing up.

Your right it does have too low of a flashpoint for cooking.

(Julia you should do some research on this and share this back to the group in a live or just in writing . )

I’ve seen it done here and it does bother me I’m not gonna lie. Just thankful it’s never me eating it.

Sorry, Just my opinion and It shouldn’t be done for many reasons.

Cooking alone has its own inherent dangers that I hope are taken care of when we cleanse. The science suggests this so we are good.

Please use your leftover bacon grease. If not jar it up and send it to me as long as you don’t burn it. I’ve seen it collected in coffee cans here or just poured into the trash or I’m sure it’s being washed down drains even.

When you make your bacon, poor the excess grease into a Pyrex dish once you’ve allowed it to reach at least boiling point temperature and save it for another meal in the fridge. Preferably use a container with matching lid.

Or you can use beef lard also known as beef tallow. I buy it in a jar.

Preferably the best money can buy or as long as it reads grass fed. It’s really inexpensive and should lasts a few months if your gonna stick this out for at least that long.

You can also make it by rendering your beef fat essentially boiling off any water or blood in your fat to allow it to become shelf stable.

Perfect tool to do it in is cast iron.

I hate aluminum for many reasons and won’t use it in my kitchen for cooking food and very much a huge reason why I prefer cooking at home over a commercial restaurant facility.

So my cooking method when I make steaks now is to pan fry them. I always cook my bacon first. I eat it daily. I keep just enough to fry my meat of choice and to be able to cook my eggs in at the end. Some bacon slices are fattier than others and will naturally tender more fat than others.

I cook enough food for that one meal and I never precook any meal for myself. It’s just too easy to just cook on the spot.

Shit I deserve a fresh hot meal that I cook after everything I experience on the daily and so should all of you.

My wife never cooks my ERSHRED approved food for me. I’m just too picky and I honestly enjoy cooking for myself. I get it done in about 30 minutes.

Make time for yourself…this is so important. Learn to say no and stop apologizing for being an ERSHREDDER.

I got your back FAM hit me up !

PS. Don’t try and clean the grease splatter off your stove using harsh cleaners. Just wipe it while things are a little hot. If you have to throw some pans on all the burners and turn up the heat to warm things up. The pans will radiate the heat back to the stove and loosen things up. The grease actually leaves the best shine behind that you can’t match. It will actually prolong your metal stoves lifespan. If you got glass it should wipe away even easier with a damp rag.

Shredder Brent Hoover explains how to season your cast iron pans for cooking some delicious shred meals in this video!

In the mix of all the crazy happening in my life, I slipped and forgot to book this week..... ooops! Ya know what that means? You're stuck with me :)~

In all seriousness though, this works out great because I have two topics that are constantly talked about and still have some confusion surrounding them. Tonight, I hope I can clear some of this up for you.

Topic 1: How do I make the ERSHRED a long-term lifestyle?

Topic 2: How can I ERSHRED if I'm an athlete/if I work out a lot?

Catch it here

Shared by shredder Connie Norleen

I found this interesting. I got this from someone else. Just reposting.

I have to have mine cooked more. How do you like your steak??

F Y I

The red liquid on the plate when eating a rare steak is not blood. It is a protein called myoglobin, which distributes oxygen to the muscles.

It is also what gives the meat and its juices a red hue, and it's perfectly normal to find in packaging.

All blood has been removed from the carcass during the slaughtering process. There is no such thing as a bloody steak.

Tips from Shredder Chef Brent Hoover

Do you regularly eat meat?

I have to admit I get that feeling at the end of my meals only because at the end of my meals I feel like I’ve cooked for a Sumo wrestler. I always cook way too much. Try staggering your fork and knife meals. If your cooking your meat properly it should almost melt in your mouth.

Marinate the meat in plenty of coarse salt and place it on a rack and refrigerate for 24 hours plus. This is called dry brining. Kind of like dry aging but just for 24 hours. This allows the salt to do 2 things tenderize and boost flavor. The salt literally breaks down the connective fibers in the meat. It also pulls out any excess fluids in the meat.

Try reverse searing the meat or cook it low and slow.

Also bring it to room temperature before you cook it. Don’t cook cold meat. At least not red meat. Allow most meats to rest on a counter covered for at least 60 minutes.

Eat it hot don’t allow it to sit and get cold.

So here is what I do. I cook my my bacon first usually 3 pieces. Then my Red meat then some sausages or sometimes I eat them cold. Last are my eggs.

I keep my toaster oven on warm and add things to the plate as they finish. Then I put it down with no distractions from anyone.

So not exactly sure what you're doing. It’s possible you may be over cooking your quality meat or at very high temperatures causing the protein to get hard and possibly burn.

My meat is really high quality all the time no exceptions, and I always leave a little blood in the middle of red meat I like medium rare.

Hope this helps

Listen to our Nutrition Coach, Jesse James Jamnik tell us how to listen to our bodies and know when we are full. Catch the video here.