Be The Steak

Mahatma Gandhi implored people to “be the change that you wish to see in the world.”  A very valid point and one we should all be striving towards.

 

 

Bruce Lee advised people to “become like water” when being adaptable to situations.

 

 

 

 

 

Our statement is a bit shorter and a bit more cryptic:

“Be the steak”

What does it mean though?

First, some data and presumptions.

  1. The average adult cow weighs 1390lbs (630kg). 
  2. The average size of the fillet steak (tenderloin) cut from a cow is 5lbs (2.27kg)
  3. The fillet makes up 0.36% of the weight of a cow.

We know that a prime piece of beef fillet is extremely tender and requires very little in the way of preparation or cooking time to be at its best, to have wonderful flavour and texture and to satisfy most meat eaters.  We also know that there are several cuts of beef, such as the flank, the brisket and the shin, that require much more preparation and a much longer cooking time to be wonderfully satisfying and delicious.

It’s the same with people who come to the gym.  Some people are fillet steaks, some people are not.

Time for some tough love - you’re probably not a fillet steak.  

 

 

Fillet steaks are like unicorns in their rarity.  They probably have an extensive background in health and fitness before they arrive at the gym.  They learn skills within minutes of being shown.  They seem to get stronger and stronger by just looking at a barbell.  They move without restriction and seemingly without getting tired.

Chances are you’re a different cut of beef.  You’re in the other 99.64%.  You need to take time to learn skills.  You need to pay more attention to the way you warm up.  You will get stronger, but it’ll take longer.  You may need some different form of intervention to start to unlock your athletic potential.  You may need longer to practice things before they become automatic.  You may have bits of gristle limiting your mobility that need to be broken down before you can fully develop.

As a percentage, the amount of beef that requires slower preparation and more attention vastly outweighs the fillet, so do not be surprised when you need to be content with your own progress rather than that of someone else.  Celebrate every small victory that you make along the way, and understand that you can become just as good a meal as the fillet, it may just be a longer process to get there.

References

http://www.beefmagazine.com/cow-calf/relationship-between-cow-size-production

http://www.weissmeats.com/peeled-tenders