Saylor said they’re a bitcoin development company now. Has he donated a single sat to bitcoin development? Oh and I’d love to buy coffee down the street with bitcoin someday. That would mean the end of fiat which is the point, not all this fiat-bitcoin collateral loan bullshit.

MSTR is a shitcoin with rug risk from the government he bends the knee to.

#pnw #photostr

You say GM, I zap. Simple.

interesting! do you finish them on non-monoculture grain? (is that a possibility? asking as someone who has never raised cattle)

WHEN YOU FIND THE RIGHT CREW EVERY MORNING IS A GOOD ONE. 🫡

Less enjoyable when you connect the dots (that grain-fed means fed on monoculture corn and soy, a system that keeps farmers on an endless debt cycle, and sick from pesticides, and makes fertile land into dustbowls, not to mention the inflammation grain-fed fats give you) but okay, I get it, you like what you like 🥲

Define "better"?

GOOD MORNING NOSTR, STAY HUMBLE AND STACK SATS 🫡

For my money, the best meat you can buy is Rubia Gallega, grass-fed ex-dairy cows from Galicia, Spain. Devbro maxi carnivores please note: if you're eating grain-fed beef (that includes corn-fed), you're just perpetuating the Monsanto-Central Bank incest/atrocity — don't do it.

Also, for thick cuts, reverse sear has got to be my favourite way of cooking steak — consistent internal temperature (like sous vide but without the equipment). Here's how you do it: 120-130°C oven (conventional, 100°C for fan-forced), 40 mins per 500g straight out of the fridge, then hard sear all sides on a pan to finish, rest 10 mins. Note that this is only good for bigger pieces, at least 3.5cm thickness.

#foodstr #carnivore #recipe