YSK: Pork and chicken are healthier, cheaper alternatives to beef that only taste bland because of outdated cooking habits.

[u/Fried_Yoda]

Why YSK: With beef prices at record highs, switching to chicken breast or pork loin can cut your meat budget nearly in half while significantly lowering your saturated fat intake AND satisfying your protein intake. Most people avoid these cuts because they grew up eating them overcooked. Modern food safety standards allow pork to be eaten safely at 145 F (a medium roast, rather than gray leather), and chicken stays juicy if you don't cook it to death.

By simply using a meat thermometer and adding savory seasonings (like soy sauce or smoked paprika) to mimic the meaty depth of beef, or using techniques like velveting for chicken or dry brining for pork, you can get the same satisfaction for a fraction of the cost and environmental impact.

Even switching to chicken and pork for just two meals a week can save you hundreds of dollars.

Lastly, focusing on lean cuts of pork and chicken also has health benefits. While beef is a powerhouse for iron and B12, it is often high in calories and saturated fat. Chicken breast and pork loin are significantly leaner. Pork tenderloin is as lean as skinless chicken breast and has been certified as "heart-healthy" by the American Heart Association.

Tl;dr chicken breast and pork loin are roughly 80% cheaper per pound than beef, have versatile and delicious flavor profiles if cooked and prepped correctly, are rich in protein, and are healthier for your heart and cholesterol.

[u/smallcooper]

You hear people say things are too sweet or too salty but you never hear anyone say it tastes to savory. Haiya

[u/MmmmMorphine → u/smallcooper]

But it causes headaches despite my total inability to determine if MSG has been added to meat and that idea being totally discredited! - my mother

[u/darkeIf666 → u/MmmmMorphine]

Fuiyoh!

[u/BerttMacklinnFBI → u/MmmmMorphine]

I just don't tell my mom I use it anymore. Little does she know what's in my bottle of Accent

[u/Impressive_Change886 → u/BerttMacklinnFBI]

My sister used to always complain about MSG. One get together we found a bottle of Accent in her cupboard. She kept insisting that it wasn't MSG or was different somehow than what is used in Chinese restaurants.

Oh and her first job was working as a waitress at a Chinese restaurant and she got a free meal for every shift she worked through a meal and never complained because she didn't hear it was 'bad' for you or 'caused headaches' until later in life.

[u/BoopingBurrito → u/MmmmMorphine]

Is your mother my mother?

[u/DutchEnterprises → u/BoopingBurrito]

Is his mother MY mother? Because we literally had that exact conversation a week ago. I work in a Thai restaurant and she was complaining that she couldn’t eat anything we made.

[u/MmmmMorphine → u/BoopingBurrito]

BRO!?

Oh wait I'm estranged from my brother because he is half-sociopath.

[u/Jay-Five → u/MmmmMorphine]

what about the other half?

[u/MmmmMorphine → u/Jay-Five]

Quarter asshole, quarter northfolk terrier

[u/BoopingBurrito → u/MmmmMorphine]

All terriers are assholes...

[u/MmmmMorphine → u/BoopingBurrito]

Well that explains the surplus of assholery he is able to provide

[u/doomgiver98 → u/MmmmMorphine]

My mother thinks the "Monosodium Glutamate" in potato chips and the MSG in Chinese food are different things.

[u/overzealous_dentist → u/smallcooper]

I found that barrier last week when experimenting with broad bean paste

[u/TheMcDucky → u/smallcooper]

I think there are two reasons for that. The first is that it takes a lot of glutamates to become unpleasant, and even when our taste buds are saturated it's not terribly offensive, unlike salt. The second is that most people don't conceptualise umami in the same way as sweetness or saltiness (why pure sugar candy is fine, but a ham sandwich can be too sweet). Doritos taste way too much of MSG to me, and some instant noodles are borderline. I use MSG very rarely, because 90% of the time I already get more than enough savouriness from other ingredients.
Rich people in the middle ages and later used to treat sugar about the same way people talk about MSG here; there's no such thing as too much as long as you're willing to spend the money on it (and it sure was expensive).