Soy Milk, and Soy Flour - Diet & Nutrition Message Board

sam061 · 10-10-2004, 01:19 PM

Does anyone know the Vit. K content of Soy Milk and Soy Flour? I am on a blood thinner and want to use these two products.

Also, when it comes to lean meat the butcher told me Filet mignon (sp) is the leanest cut of beef. I always thought round and sirlion steak was. I don't eat red meat very often, but if the filet is leaner I might have it a couple of times a month.

One other comment. I substitue ground venison and ostrich for beef. I really enjoy it. We have a store that carries it, but it also can be ordered off the internet. - sam

Exile · 10-10-2004, 09:08 PM

about the filet comment... im no meat expert, but i was under the impression that the reason that filet mignon was so good wasnt because it was low in fat, but because the fat is marbled thorough out the meat the best, keeping it tender and juicy. in other words, there are not chunks of fat, but rather fat all through out.

sam061 · 10-10-2004, 10:40 PM

It wasn't explained to me as such by two different butchers, but I think you are correct. Something has to make it tender and the only thing to do that is fat. And to think I ate one last night. Good, but not good for me. Thanks for a logical response. -sam

arkie6 · 10-11-2004, 05:15 AM

A filet has little if any marbling fat in it - just look at one in the butcher's meat case. The reason a filet is tender is because of the type of muscle it is. This muscle is on the inner cavity side of the back bone and gets used very little. It is the texture and type of muscle that makes the filet tender, and I would have to agree that filet is one of the leaner cuts of beef. It is the only type of steak my girlfriend will eat because it is tender and has little if any fat. She always trims any visible fat and gives it to me. Give me a T-bone or Porterhouse (one side of this is the filet) or New York strip or Ribeye because I like the fat and think it improves the flavor of the meat.

How did a thread titled "Soy..." get onto beef filets? Not much interest in soy I guess. I wouldn't touch the stuff with a 10 foot pole.

zip2play · 10-11-2004, 07:07 AM

No, the reason a filet mignon is tender is because it is VERY well marbled with a lot of fat that is VERY finely disbursed.

A piece of $$PRIME$$ filet mignon trimmed to 1/8" fat contains 65% of its calories as fat.
Even a tougher piece of CHOICE grade trimmed to ZERO visible fat contains 48% its calories as fat.

(USDA doesn't even bother to list a PRIME cut completely stripped of all visible fat because at $20-$40 a pound, NOBODY in his right mind would strip it all off but it would be between the 48% and the 65% figures.)

Moral...just because you can't SEE the fat doesn't mean it's not there.