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Best Steak Cut To Help You Lose Weight

Best Steak Cut To Help You Lose Weight Match the steak cut to the goal—#cut for #fatloss or #muscle gain—and watch your results accelerate. In this doctor-led breakdown, I compare lean vs marbled cuts (think #Ribeye vs #Sirloin) to show how protein density, leptin, satiety, and calorie density change your outcomes on #keto, #lowcarb, or #carnivore. We use quick head-to-head showdowns so you can pick the right cut on training days vs rest days without guesswork. #nutrition #metabolichealth What you’ll learn: why higher protein-to-calorie cuts boost #satiety and help #weightloss, when marbling makes muscle building easier, and how to hit the leucine threshold (≈30–40 g protein/meal) to support #mTOR and recovery. Plus practical tweaks: measured butter finishes, salt strategy, and cooking methods that protect results. #protein #leptin #hormones Comment your goal and your go-to cut: Team #Ribeye or Team #Sirloin? I’ll pin a simple Goal → Cut cheat sheet for your next grocery run. And if you’re new here, subscribe for evidence-based, root-cause strategies that make #weightloss and #strength sustainable. #DrTonyHampton #satiety #steak Key takeaways (for description skimmers): • Fat loss cuts: Top Sirloin, Tenderloin, Flank, Eye of Round, Top Round—higher protein %, stronger #satiety. • Muscle cuts: Ribeye, Picanha, Short Rib, Chuck Eye, Denver—marbling = easier calories with protein for #muscle. • Training days: choose marbled; rest days: choose lean. • Aim 30–50 g protein/meal to clear the leucine threshold; add fats intentionally (not accidentally). #cut #keto #carnivore #steak #protein #weightloss #muscle #satiety #leptin #lowcarb #DrTonyHampton #metabolichealth