0_Wizard
I've been on a low carb diet and read about different cuts of beef, and the first cuts are called primal cuts, which I hadn't heard of before.
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering.
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Cut of beef
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Primal cut
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the beef round, loin, rib, and chuck or the swine ham, loin, Boston butt, and picnic. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. For example, "rump steak" in British and Commonwealth English is commonly called "sirloin" in American English. On the other hand, British "sirloin" is called "porterhouse" by Americans.
Low-carbohydrate diet
Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption. Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables such as spinach, kale, chard and collards), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets.
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients. Beef skeletal muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.). 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. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the kidneys, and the tender testicles of the bull (known in the United States as "calf fries", "prairie oysters", or "Rocky Mountain oysters").
Butcher
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed. An ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272. Today, many jurisdictions offer trade certifications for butchers. Some areas expect a three-year apprenticeship followed by the option of becoming a master butcher.
Rudolph Foods
Rudolph Foods is a Lima, Ohio-based (actually located a few miles southeast of Lima in the unincorporated community of Westminster, Ohio) producer of snack food, in particular pork rinds and cracklins. The company has six facilities in the United States and three international ventures; it was founded in 1955, by John Rudolph. In addition to Rudolph Foods' primary business of traditional pork rinds and cracklins, Rudolph Foods also manufactures non-pork rind snacks including Rudolph’s-brand Cinnamon Churros, Original OnYums and Chile Limon Chicharinas. Its family of brands include Rudolph’s, Southern Recipe, Pepe’s El Original, Gaslamp Popcorn and Lee’s Pig Skins.
Dana Carpender
Dana Carpender (born October 18, 1958) is an American food writer, best known for writing about low carbohydrate dieting. Carpender lives with her husband in Bloomington, Indiana. She is also the great-niece of Arthur S. Carpender. Carpender was for a time a columnist, syndicated by United Media. Her column originally focused solely on low carbohydrate cooking, and was called "Low Carb For Life", but broadened perspective to healthy cooking in general, and the title was changed to Cook Well, Eat Well. The column, however, continued to concern itself with glycemic load, which does, indeed, require a careful eye on quality and quantity of carbohydrates.
Diabetes management
The term "diabetes" includes several different metabolic disorders that all, if left untreated, result in abnormally high concentration of a sugar called glucose in the blood. Diabetes mellitus type 1 results when the pancreas no longer produces significant amounts of the hormone insulin, usually owing to the autoimmune destruction of the insulin-producing beta cells of the pancreas. Diabetes mellitus type 2, in contrast, is now thought to result from autoimmune attacks on the pancreas and/or insulin resistance. The pancreas of a person with type 2 diabetes may be producing normal or even abnormally large amounts of insulin.
1_Apprentice
how long have you been on the diet?
0_Wizard
almost two years, I lost a bout eighty pounds and ju st trying to k eep it off. Those basic sections first cut are what steaks and other subdivisions are cut. 
These are basic sections from which steaks and other subdivisions are cut.
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Cut of beef
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Early Entrance Program (CSU)
The Early Entrance Program (EEP) is an early college entrance program for gifted individuals of middle-school and high school ages at California State University, Los Angeles (CSULA) based on a similar program of the same name at the University of Washington, Seattle campus. The program allows participants to skip normal schooling and become full-time, degree-seeking college students. Although there are a number of early college entry programs, EEP is the only one of its kind in the United States in promoting a direct transitional scheme from middle and high school to college without intermediary remedial education.
Junkers Ju 87
The Junkers Ju 87 or Stuka (from "Sturzkampfflugzeug", "dive bomber") was a German dive bomber and ground-attack aircraft. Designed by Hermann Pohlmann, it first flew in 1935. The Ju 87 made its combat debut in 1937 with the Luftwaffe's Condor Legion during the Spanish Civil War and served the Axis forces in World War II. The aircraft was easily recognisable by its inverted gull wings and fixed spatted undercarriage. Upon the leading edges of its faired main gear legs were mounted the "Jericho-Trompete" (Jericho trumpet) wailing sirens, becoming the propaganda symbol of German air power and the "blitzkrieg" victories of 1939–1942.
Axis and Soviet air operations during Operation Barbarossa
Axis and Soviet air operations during Operation Barbarossa took place over a six-month period, 22 June – December, 1941. Aviation played a critical role in the fighting on the Eastern Front during this period, in the battles to gain and maintain air superiority or air supremacy, to offer close air support to armies on battlefield, interdicting enemy supply lines, while supplying friendly forces. The Axis air forces were generally better equipped, trained and experienced in executing military tactics and operations. This superiority increased because of the Great Purge in the 1930s and mass expansion of Soviet air forces, which did severe damage to organisational structures.
Sathon District
Sathon or Sathorn (, ) is one of the 50 districts ("khet") of Bangkok, Thailand. The district is bounded by six other districts (from north clockwise): Bang Rak, Pathum Wan, Khlong Toei, Yan Nawa, Bang Kho Laem, and Khlong San (across the Chao Phraya River). Sathon district was once part of Yan Nawa. Due to its large area and population, first a branch district office of Yan Nawa was set up on 9 March 1989 to serve the people in three "khwaeng" of Yan Nawa. And then on 9 November 1989, the Sathon District was established inheriting the area once served by the branch office. The district is named after Sathon Road and Khlong Sathon.
Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
Sathon Road
Sathon Road (, also "Sathorn" or "Satorn") is a major road that passes through Sathon district in central Bangkok, Thailand. It is an important transportation link between Phra Nakhon and Thonburi sides of Bangkok. Sathon Road is lined with skyscrapers and corporate offices, especially banking and finance related. Thai and International banks such as SMBC and Citicorp have their headquarters located along Sathon Road. Numerous 40+ story luxury condominiums line the street. It also has, along the South side, the embassies of Australia (37), Denmark (Soi 1), Germany (9), Malaysia (35), and Slovak Republic (25).
Boxing career of Manny Pacquiao
Manny Pacquiao has competed in professional boxing since 1995. He is the only eight-division world champion in the history of the sport, having won multiple major world titles, as well as being the first boxer to win the lineal championship in five different weight divisions. Pacquiao is also the first boxer in history to win a major world title in four of the original eight weight divisions of boxing, also known as the "glamour divisions": flyweight, featherweight, lightweight, and welterweight. In 2016, Pacquiao was ranked second on ESPN's list of top boxers, pound for pound, of the past 25 years.
1_Apprentice
oh thats good, what kinds cuts are your favorite?  what do people on this diet typically eat?
0_Wizard
Yeah, primal cut is very different than prime cut, or those of higher quality. Mostly low carb foods.
The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality.
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Cut of beef
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Low-carbohydrate diet
Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption. Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables such as spinach, kale, chard and collards), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets.
Primal cut
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the beef round, loin, rib, and chuck or the swine ham, loin, Boston butt, and picnic. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. For example, "rump steak" in British and Commonwealth English is commonly called "sirloin" in American English. On the other hand, British "sirloin" is called "porterhouse" by Americans.
Dana Carpender
Dana Carpender (born October 18, 1958) is an American food writer, best known for writing about low carbohydrate dieting. Carpender lives with her husband in Bloomington, Indiana. She is also the great-niece of Arthur S. Carpender. Carpender was for a time a columnist, syndicated by United Media. Her column originally focused solely on low carbohydrate cooking, and was called "Low Carb For Life", but broadened perspective to healthy cooking in general, and the title was changed to Cook Well, Eat Well. The column, however, continued to concern itself with glycemic load, which does, indeed, require a careful eye on quality and quantity of carbohydrates.
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients. Beef skeletal muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.). 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. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the kidneys, and the tender testicles of the bull (known in the United States as "calf fries", "prairie oysters", or "Rocky Mountain oysters").
Cut of beef
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from "hoof and horn" increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket.
Rudolph Foods
Rudolph Foods is a Lima, Ohio-based (actually located a few miles southeast of Lima in the unincorporated community of Westminster, Ohio) producer of snack food, in particular pork rinds and cracklins. The company has six facilities in the United States and three international ventures; it was founded in 1955, by John Rudolph. In addition to Rudolph Foods' primary business of traditional pork rinds and cracklins, Rudolph Foods also manufactures non-pork rind snacks including Rudolph’s-brand Cinnamon Churros, Original OnYums and Chile Limon Chicharinas. Its family of brands include Rudolph’s, Southern Recipe, Pepe’s El Original, Gaslamp Popcorn and Lee’s Pig Skins.
Low-carbon fuel standard
A low-carbon fuel standard (LCFS) is a rule enacted to reduce carbon intensity in transportation fuels as compared to conventional petroleum fuels, such as gasoline and diesel. The most common low-carbon fuels are alternative fuels and cleaner fossil fuels, such as natural gas (CNG and LPG). The main purpose of a low-carbon fuel standard is to decrease carbon dioxide emissions associated with vehicles powered by various types of internal combustion engines while also considering the entire life cycle ("well to wheels"), in order to reduce the carbon footprint of transportation. The first low-carbon fuel standard mandate in the world was enacted by California in 2007, with specific eligibility criteria defined by the California Air Resources Board (CARB) in April 2009 but taking effect in January 2011.
1_Apprentice
I bet this diet can be very pricey.
0_Wizard
I do eat more vegetables, and they can be pricey, I look for things on sale.  On meat, the neck and legs are the toughest, where the muscles are used the most. It gets more tender away from hoof and horn.
Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from "hoof and horn" increases.
chosen_Cut_of_beef_0
Cut of beef
chosen_topic_0_Cut_of_beef
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients. Beef skeletal muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.). 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. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the kidneys, and the tender testicles of the bull (known in the United States as "calf fries", "prairie oysters", or "Rocky Mountain oysters").
Lameness (equine)
Lameness is an abnormal gait or stance of an animal that is the result of dysfunction of the locomotor system. In the horse, it is most commonly caused by pain, but can be due to neurologic or mechanical dysfunction. Lameness is a common veterinary problem in racehorses, sport horses, and pleasure horses. It is one of the most costly health problems for the equine industry, both monetarily for the cost of diagnosis and treatment, and for the cost of time off resulting in loss-of-use. Lameness is most commonly caused by pain, but may also be the result of neuromuscular disease or mechanical restriction.
Limbs of the horse
The limbs of the horse are structures made of dozens of bones, joints, muscles, tendons and ligaments that support the weight of the equine body. They include two apparatuses: the suspensory apparatus, which carries much of the weight, prevents overextension of the joint and absorbs shock, and the stay apparatus, which locks major joints in the limbs, allowing horses to remain standing while relaxed or asleep. The limbs play a major part in the movement of the horse, with the legs performing the functions of absorbing impact, bearing weight, and providing thrust. In general, the majority of the weight is borne by the front legs, while the rear legs provide propulsion.
Food and drink prohibitions
Some people abstain from consuming various foods and beverages in conformity with various religious, cultural, legal or other societal prohibitions. Many of these prohibitions constitute taboos. Many food taboos and other prohibitions forbid the meat of a particular animal, including mammals, rodents, reptiles, amphibians, fish, molluscs, crustaceans and insects, which may relate to a disgust response being more often associated with meats than plant-based foods. Some prohibitions are specific to a particular part or excretion of an animal, while others forgo the consumption of plants or fungi.
Horse
The horse ("Equus ferus caballus") is one of two extant subspecies of "Equus ferus". It is an odd-toed ungulate mammal belonging to the taxonomic family Equidae. The horse has evolved over the past 45 to 55 million years from a small multi-toed creature, "Eohippus", into the large, single-toed animal of today. Humans began to domesticate horses around 4000 BC, and their domestication is believed to have been widespread by 3000 BC. Horses in the subspecies "caballus" are domesticated, although some domesticated populations live in the wild as feral horses. These feral populations are not true wild horses, as this term is used to describe horses that have never been domesticated, such as the endangered Przewalski's horse, a separate subspecies, and the only remaining true wild horse.
Giraffe
The giraffe ("Giraffa") is a genus of African even-toed ungulate mammals, the tallest living terrestrial animals and the largest ruminants. The genus currently consists of one species, "Giraffa camelopardalis", the type species. Seven other species are extinct, prehistoric species known from fossils. Taxonomic classifications of one to eight extant giraffe species have been described, based upon research into the mitochondrial and nuclear DNA, as well as morphological measurements of "Giraffa," but the IUCN currently recognizes only one species with nine subspecies. The giraffe's chief distinguishing characteristics are its extremely long neck and legs, its horn-like ossicones, and its distinctive coat patterns.
List of recurring The Simpsons characters
"The Simpsons" includes a large array of supporting characters: co-workers, teachers, family friends, extended relatives, townspeople, local celebrities, fictional characters within the show, and even animals. The writers originally intended many of these characters as one-time jokes or for fulfilling needed functions in the town. A number of them have gained expanded roles and have subsequently starred in their own episodes. According to the creator of "The Simpsons", Matt Groening, the show adopted the concept of a large supporting cast from the Canadian sketch comedy show "Second City Television".