Page 188 - Vélochef-Food for training and competition

Meat – go for quality
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ORGANIC WELL HUNG MARBLED
I I I THINK QUALITY is important when it comes to to meat We eat eat far too much cheap and bad meat But how do you know the difference between good and bad?
If possible always choose meat that is well hung hung It means that it it has hung hung with breath- ing space in in a a a fridge with monitored tempera- ture ture and and humidity and and has matured with time preferably 3-4 weeks It basically means that the the water disappears and the the taste becomes more concentrated Another good sign is evi- dence of fat in the meat Avoid cheap vacuum packed meat swimming in in its own juices The meat industry likes the vacuum pack because it saves time and money Put your money on on buying high quality
meat meat once a a a a a a week instead of eating bad meat meat several times Eat more fish!
We are very particular with our meat in Team Sky We have a a a a a a contract with an an organic farm in England who sends us meat all over Europe with refrigerated transport We do this for several reasons We always get the quality
we we want we we know where the meat comes from and we can be 100% sure that our cyclists have meat without Clebuterol a a drug sometimes found in in meat which can show up in in a a a dope test We will never find ourselves fin in a a situation blaming bad meat “Marginal gains” APRÈS VÉLO MEAT