Buffalo
in [Weight Watchers]
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From: Tim on 23 Jan 2008 15:47 Hello All! Started Weight Watchers two weeks ago. Yesterday's weigh-in had me at -14.4 lb. total!! Been lurking in the group for two weeks, and I'm glad you're all here. My questions is about Buffalo (Bison) meat. At the supermarket today, I picked up a package of "Buffalo Medallions." I contacted the packaging company and determined that they are cut from the "round" of the Buffalo. These will need some tenderizing. As buffalo meat is much leaner than beef, I can have a 6 oz. portion for only 4 points. This appeals very much to me!!! Has anybody in this group had much experience with Buffalo meat at all (or even tried it)? I interested in seeing what people think about it. I'm planning on cooking it sometime this weekend. Thank you all. Tim New Jersey, USA
From: Gary G on 23 Jan 2008 18:30 Let me say I'm not aware of the point difference or better leanness to Buffalo...I do feel though that looking for things which allow you to increase portions is not very positive...Portion control is some I learned on WW and it has made the most difference to me...I only use 3-4 ounces of meat at a meal and often use it in things rather than eating a hunk of meat...I used to look for 1 lb steaks before WW and in fact if it had a bone I'd look for a larger cut...For me WW allow me to eat what I want but also to know what a real portion is...Your loss has been rather dramatic in your first few weeks and that will diminish in time...This is a life change and the sooner you make those changes the greater success you will have...Sorry to preach but just felt it needed saying...Your certainly on the right track....Good luck...GG "Tim" <nospam_tdwalker(a)comcas.net> wrote in message news:13pfacho4jit5f7(a)corp.supernews.com... > Hello All! > > Started Weight Watchers two weeks ago. Yesterday's weigh-in had me > at -14.4 lb. total!! Been lurking in the group for two weeks, and I'm > glad you're all here. > > My questions is about Buffalo (Bison) meat. At the supermarket today, I > picked up a package of "Buffalo Medallions." I contacted the packaging > company and determined that they are cut from the "round" of the Buffalo. > These will need some tenderizing. > > As buffalo meat is much leaner than beef, I can have a 6 oz. portion for > only 4 points. This appeals very much to me!!! > > Has anybody in this group had much experience with Buffalo meat at all (or > even tried it)? I interested in seeing what people think about it. I'm > planning on cooking it sometime this weekend. > > Thank you all. > > Tim > New Jersey, USA >
From: Stormmee on 24 Jan 2008 09:28 welcome, fix it just like you would that cut of beef, I like it slow cooked with onions and mushrooms, Lee Tim <nospam_tdwalker(a)comcas.net> wrote in message news:13pfacho4jit5f7(a)corp.supernews.com... > Hello All! > > Started Weight Watchers two weeks ago. Yesterday's weigh-in had me at -14.4 > lb. total!! Been lurking in the group for two weeks, and I'm glad you're > all here. > > My questions is about Buffalo (Bison) meat. At the supermarket today, I > picked up a package of "Buffalo Medallions." I contacted the packaging > company and determined that they are cut from the "round" of the Buffalo. > These will need some tenderizing. > > As buffalo meat is much leaner than beef, I can have a 6 oz. portion for > only 4 points. This appeals very much to me!!! > > Has anybody in this group had much experience with Buffalo meat at all (or > even tried it)? I interested in seeing what people think about it. I'm > planning on cooking it sometime this weekend. > > Thank you all. > > Tim > New Jersey, USA > >
From: Tim on 24 Jan 2008 11:32 Gary, Thank you for your advice on portion control, it seems very sound to me. Portion control is one of the obsticles that I will have to overcome to be successful. I find that I am using by extra points allowance largely towards larger portions of meat. If I like the buffalo meat, hopefully I can use that as a transitionally to get use to the smaller portions. Sincerely, Tim New Jersey, USA Start - 270 lb., Current - 255.6 lb. "Gary G" <mrhiggins1(a)sbcglobal.net> wrote in message news:fn8ilu031g5(a)news3.newsguy.com... > Let me say I'm not aware of the point difference or better leanness to > Buffalo...I do feel though that looking for things which allow you to > increase portions is not very positive...Portion control is some I learned > on WW and it has made the most difference to me...I only use 3-4 ounces of > meat at a meal and often use it in things rather than eating a hunk of > meat...I used to look for 1 lb steaks before WW and in fact if it had a > bone I'd look for a larger cut...For me WW allow me to eat what I want but > also to know what a real portion is...Your loss has been rather dramatic > in your first few weeks and that will diminish in time...This is a life > change and the sooner you make those changes the greater success you will > have...Sorry to preach but just felt it needed saying...Your certainly on > the right track....Good luck...GG > "Tim" <nospam_tdwalker(a)comcas.net> wrote in message > news:13pfacho4jit5f7(a)corp.supernews.com... >> Hello All! >> >> Started Weight Watchers two weeks ago. Yesterday's weigh-in had me >> at -14.4 lb. total!! Been lurking in the group for two weeks, and I'm >> glad you're all here. >> >> My questions is about Buffalo (Bison) meat. At the supermarket today, I >> picked up a package of "Buffalo Medallions." I contacted the packaging >> company and determined that they are cut from the "round" of the Buffalo. >> These will need some tenderizing. >> >> As buffalo meat is much leaner than beef, I can have a 6 oz. portion for >> only 4 points. This appeals very much to me!!! >> >> Has anybody in this group had much experience with Buffalo meat at all >> (or even tried it)? I interested in seeing what people think about it. >> I'm planning on cooking it sometime this weekend. >> >> Thank you all. >> >> Tim >> New Jersey, USA >> > >
From: Tim on 24 Jan 2008 11:32
Dear Stormee, Thanks for the advice! I'll let you all know how it works out. Tim "Stormmee" <rgrass(a)consolidated.net> wrote in message news:5vrr6sF1o6j8rU6(a)mid.individual.net... > welcome, fix it just like you would that cut of beef, I like it slow > cooked > with onions and mushrooms, Lee > Tim <nospam_tdwalker(a)comcas.net> wrote in message > news:13pfacho4jit5f7(a)corp.supernews.com... >> Hello All! >> >> Started Weight Watchers two weeks ago. Yesterday's weigh-in had me > at -14.4 >> lb. total!! Been lurking in the group for two weeks, and I'm glad you're >> all here. >> >> My questions is about Buffalo (Bison) meat. At the supermarket today, I >> picked up a package of "Buffalo Medallions." I contacted the packaging >> company and determined that they are cut from the "round" of the Buffalo. >> These will need some tenderizing. >> >> As buffalo meat is much leaner than beef, I can have a 6 oz. portion for >> only 4 points. This appeals very much to me!!! >> >> Has anybody in this group had much experience with Buffalo meat at all >> (or >> even tried it)? I interested in seeing what people think about it. I'm >> planning on cooking it sometime this weekend. >> >> Thank you all. >> >> Tim >> New Jersey, USA >> >> > > |