Yeah, so I think a Bavet steak, for people that don't know, I think it might be a little bit similar to a flat iron steak, but the Bavet steak, man, that thing is really, really tender.

So what I did the other day with it is I just I showed it on my

Instagram so make sure you guys check it out so you can learn how to cook it but I just

chopped it up with some scissors I threw it on my my grill and

or griddle rather and it cooked up in like I think about three minutes

whoa it cooked up super fast it was 16 ounces of meat 16 grams fat, 1 gram of fat per ounce, and it was 100 grams of protein

country grammar. Wow! 100 grams of protein.

That's incredible. That's why I look so jack today.

So it's not the steroids, it's the beef. But isn't it kind of like almost blasphemy to cut it with

scissors and you know I think people get all worried about the way that you cut up

you know the way you cut your meat and the way that you cook it and stuff, but I actually been using scissors for a while and it, if you cook it before you cut it, you get the luxury of having the meat right away, because it cooks so fast.

And I know some people are like, oh, you know, it's going to be more tender, it's going to be more

juicy when you cook it this other way.

But it's just a different experience cutting it

this way. The other thing I learned is that sometimes with like a grass fed meat

which certified Piedmont teas has a lot of grass fed, grass finished meat as well.

Sometimes there's going to be some parts that are kind of grass-fed, finish meat as well.

Sometimes there's going to be some parts that are kind of tough.

And what we know from like Paul Saladino and Dr. Baker,

like those guys want you to commit.

They want you to eat the whole thing, right?

They want you to eat even some of the weird wiry parts but when you cut it up a

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