Chicken Tenderloin Macros

[JoeBlob12]

I never realized the difference in macros of a chicken breast vs tenderloin. I’ve been eating breast forever and all they had was tenderloin at the store today. Wondering if I should just use the same “grilled chicken breast” input in MyFitnessPal as I have been to keep things consistent or should I put in the correct numbers. The difference is enough to question it imo. I can eat 11oz of tenderloins for the same protein (and less fat) as 8oz breast. From a volume standpoint while I’m cutting, it seems like tenderloin is the better option.

 

[GdaddyGains]

I don’t like the large tendon in the meat

 

[JoeBlob12]

I don’t like the large tendon in the meat

Haha.. I could do without it as well.

 

[GdaddyGains]

Haha.. I could do without it as well.

That’s the main reason I don’t fuck with them. Honestly I am sick of chicken breast all together haha. I could eat beef all day long. I prefer lean beef and reduce my fat from other sources or even drop the carbs a shy bit to account for the extra fat from beef.

It’s much more nutrient dense and I feel stronger on it.

 

[JoeBlob12]

That’s the main reason I don’t fuck with them. Honestly I am sick of chicken breast all together haha. I could eat beef all day long. I prefer lean beef and reduce my fat from other sources or even drop the carbs a shy bit to account for the extra fat from beef.

It’s much more nutrient dense and I feel stronger on it.

I eat chicken once a day post workout with the bulk of my carbs for the day. I try to keep fat below 10g in my high carb meals. But for dinner I have 0 carbs and have been rotating between flank and 93/7 turkey burgers. Maybe I’ll try beef next week.

The tag at the top of the tenderloin isn’t that much of a pain though.. I grill about 4 lbs at a time for the week and then use scissors to cut it up as I put it in the pan to reheat. First thing I cut off is the top tag and it isn’t an issue.

 

[GdaddyGains]

I eat chicken once a day post workout with the bulk of my carbs for the day. I try to keep fat below 10g in my high carb meals. But for dinner I have 0 carbs and have been rotating between flank and 93/7 turkey burgers. Maybe I’ll try beef next week.

The tag at the top of the tenderloin isn’t that much of a pain though.. I grill about 4 lbs at a time for the week and then use scissors to cut it up as I put it in the pan to reheat. First thing I cut off is the top tag and it isn’t an issue.

You are cutting now?

 

[JoeBlob12]

You are cutting now?

I’m in a small deficit yes. 2500 cals 250/250/26 without counting vegetables which are probably 200+ calories.

 

[JoeBlob12]

I’m in a small deficit yes. 2500 cals 250/250/26 without counting vegetables which are probably 200+ calories.

56g of fat**

 

[JoeBlob12]

A woman on TikTok shared a game-changing hack for removing the white bits from chicken breasts

@GdaddyGains

Saw this today haha. No more suffering

 

[MuscleFreak]

That’s the main reason I don’t fuck with them. Honestly I am sick of chicken breast all together haha. I could eat beef all day long. I prefer lean beef and reduce my fat from other sources or even drop the carbs a shy bit to account for the extra fat from beef.

It’s much more nutrient dense and I feel stronger on it.

same,steak is my main protein source

 

[JoeBlob12]

same,steak is my main protein source

What cut of steak? How many g of fat do you eat a day?