FFOTB Presents: Grass-Finished Beef Program

I’ve said it before and I’ll say it again. You are either succeeding or failing at most of your fitness goals because of what’s happening the 23 hours that you aren’t in class. Much of the emphasis being on things like sleep and nutrition. With regards to nutrition, most of us fail, not because of a quantity issue (portions), but a quality issue (eating crappy food). Think about what going for seconds or thirds of lean meats and vegetables would mean for your waist line. Yea.. not much, right?

Being a stickler for fine protein sources, I’ve raised the bar for myself and our entire community. Have a listen:

[youtube=http://www.youtube.com/watch?v=1XdrTRAZ82U&feature=youtu.be]

Silhouette.

Literally everything about us and our performance starts with food. Regardless of where you are on your personal journey with your nutrition, there is always up. In my experience, Nousuon is the tip of the spear with regards to beef.

Enjoy!

Logan Gelbrich

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Thursday’s Workout:

AMRAP 25
200m Run
12 Squats
6 Hand Release Push Ups
3 Deadlifts (275/185)



1 Comment

  • Arlyne Deppert says:

    Beef muscle meat can be cut into steak, roasts or short ribs. Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. .;-:

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