Mince Your Way to Lean Mass

Men's Health - Belly Off Guide - - FUEL YOUR FAT LOSS! - By Tim Wil­son

IF YOU WANT TO LOOK CUT, PICK UP A CLEAVER. THIS DIY MINCE BEATS THE STORE-BOUGHT STUFF FOR FLAVOUR AND BEN­E­FITS

500G FIL­LET STEAK 500G RUMP STEAK 1TBSP BONE MAR­ROW 4 MIXED-GRAIN BUNS 4 RASH­ERS STREAKY BA­CON RED ONION AND TOMATO

A burger made from cheap of­f­cuts and gris­tle can be as of­fen­sive to the palate as it is op­po­si­tional to your gym goals. Gen­er­ally, this in­cludes any­thing you’ll find in a su­per­mar­ket freezer, so for a su­pe­rior patty, you need to make it your­self. Minc­ing your own means more tex­ture and flavour, plus leucine, which trig­gers the mTOR path­ways that con­trol the use of en­ergy to in­crease mus­cle growth in your arms.

On a wooden board, halve the steaks a few times with a cleaver, then vig­or­ously chop, work­ing your fore­arms in the kitchen equiv­a­lent of a high rep, low re­sis­tance work­out. When the meat is minced, mix in the mar­row by hand. Make four pat­ties and whack them on a smok­ing pan for two min­utes each side. No need for oil: the meat re­leases its own fat. Slide onto buns and top with ba­con and salad. “High-GI bread re­leases in­sulin, which en­hances mus­cle re­pair and, in turn, def­i­ni­tion,” says nu­tri­tion­ist Drew Price. Your arms will soon look as lean and beefy as your din­ner.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.