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Let's assume i,m buying freshly grounded beef from the butcher (50 % LEAN, 50% FAT) and then i fry it and eat 250 g of it, will i get gelatin/glycine from it or do i need 3 hours of boiling to get the gelatin?
50/50 would be a LOT of fat.
That aside, you will be getting a decent amount of glycine from your ground beef, no matter how long you cook it. Any gelatin in it (depending on the cut) you should get too. The longer cooking techniques are mainly to make the more gelatinous cuts less tough.
Thank you man.50/50 would be a LOT of fat.
That aside, you will be getting a decent amount of glycine from your ground beef, no matter how long you cook it. Any gelatin in it (depending on the cut) you should get too. The longer cooking techniques are mainly to make the more gelatinous cuts less tough.
Oyster blade steaks ( flat iron ) have a lot of easily chewable collagen.
They are a very good cut of beef relatively tender and affordable imo.
Easy to cook cut into 3/4 inch strips or cubes, pan fry high in butter for a few minutes.
That center line is all collagen/gelatin as is the outer line between meat and fat.