Age and Beef

Last evening, I grilled up a ribeye steak medium rare. Perfect, tender and juicy. This steak weighed 1.15 lbs and between the two of us we maybe ate .75 lbs....I've noticed as I move on the dark side of sixty years, I've become very sated on smaller and smaller portions of red meats. It wasn't all that long ago, I'd have devoured the entire steak by myself and looking for more. Now only if my smaller appetite would result in the shedding of a few pounds around the old waistline.
Just sayin'
Winger

Gee, I didn't downsize my steak portion until I went north of 70!

I find that I'm consuming smaller and smaller portions of food and replacing it with larger portions of wine. -RP

[Robin Garr]

Hmm ... there's no doubt that Mary and I, leading-edge baby boomers, eat less meat now than we have in the past. I'm not sure about causation, though. I don't feel that we started eating less because age diminished our appetites, but more, maybe, that as we creep toward geezerhood we made conscious decisions to stave it off by getting more sensible about moderate consumption and moderate exercise. Gotta avoid extremes in these matters! But seriously, there's just too much evidence connecting overweight with diseases associated with aging and even early mortality.

Born in 1950, I can definitely appreciate the comments here. No question, that while my eyes may still have that big 'appetite', by body and stomach no longer can do what it does years ago.
Now, I found that my wife and have scaled down the proportions but instead go for the quality dishes. And of course that means have that perfect wine to go with the meal

[Robin Garr]

Welcome to the forums, Ron. Glad we got you the right set of keys!

Robin, thanks and I really appreciate you handling my situation manually. I am going to really enjoy being here

Yup...smaller portions do serve these days. The days of the 1 kilo (2.2 lb) T-bone are gone forever for me. No complaints though....the remaining meat, well chilled, put on fine bread with mayonnaise and black pepper serves as the basis for a fine sandwich the next day.

Last evening, I grilled up a ribeye steak medium rare. Perfect, tender and juicy. This steak weighed 1.15 lbs and between the two of us we maybe ate .75 lbs....I've noticed as I move on the dark side of sixty years, I've become very sated on smaller and smaller portions of red meats. It wasn't all that long ago, I'd have devoured the entire steak by myself and looking for more. Now only if my smaller appetite would result in the shedding of a few pounds around the old waistline.

That's been true in our household for the last 5-10 years, 'Winger, and as you know we're late baby boomers. I've noticed my own metabolism slowing down, but fortunately so has my appetite so (knock on wood) no weight gain yet. Now, if that only translated to my wine consumption...

Mark Lipton

I especially agree with Randy's comment.

We try to watch our weight these days... sadly though, we seem to just watch it go up especially during the holiday season. Geez, we haven't even ordered any Sees chocolates the last two years. My wife calls the holiday season the eating season.

Once in awhile I even think about cutting back on the mayo... but I don't dwell or linger long on that thought as I will just find myself making my way to the frig to find something to put on the mayo. I always find myself checking the back of each product to look at the calories etc these days. I never used to do that.

Anyway, almost time to order those ribeye steaks for the grill.... (six to eight ounces these days)

Tim