Josh O. makes a five-rep front squat set at 225-lbs. look easy.
clean and jerk (max attempt)
1-1-1-1-1-1-1
Compare results to June 10, 2009.
then, three rounds; rest amply between rounds:
max strict bodyrow
Josh O. makes a five-rep front squat set at 225-lbs. look easy.
clean and jerk (max attempt)
1-1-1-1-1-1-1
Compare results to June 10, 2009.
then, three rounds; rest amply between rounds:
max strict bodyrow
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–Scores–
Tamra F.: 115-115-115-115x-x-x-x-lbs., 14, 14, 6
Alex M.: 115-125-125-130x-130-130-x-lbs., 16, 11, 8
Ralph A.: 125-125-125-130-135x-135-135-lbs., 16, 10, 4
Mayra C.: 65-75-85-85-95-95x-x-lbs., 17, 13, 15
Kris C.: 90-95x-90-90-90x-85-85-lbs., 27, 14, 11 (sub: clean)
Mike D.: 115-125x-125-130-135x-135x-135x-lbs., 14, 6, 5
Lynsey H.: 45-45-55-45-45-45-45-lbs., 20, 10, 5
David O.: 165-165-175-175x-x-x-x-lbs., 20, 8, 11
Mike S.: 165-175-185-195x-195-x-x-lbs., 20, 9, 5
Caitlin F.: 85-95-95-95-105-105-x-lbs., 10, 6, 5
Neil A.: 165-175-185x-x-x-x-x-lbs., 20, 12, 11
Sidra C.: 95-105-115x-105-105-x-x-lbs., 13, 12, 8
Sean M.: 125-135-145-155-155-155-x-lbs., 15, 14, 9
Jessica H.: 85-95-95-95x-x-x-x-lbs., 21, 16, 16
Christine S.: 75-75-80-80-85x-85x-85x-lbs., 18, 9, 8
Ivy F.: 125x-125-125x-x-x-x-x-lbs., 13, 6, 5
Shana S.: 45-45-55-55-65-70-70-lbs., 6, 10, 6
Jeremy N.: 175-185x-195-205-215-215x-215-lbs., 12, 10, 4
Jen M.: 75-75-75-75-75-75-75-lbs., 14, 10, 7
Joe P.: 195-195-205-205-210-210-215-lbs., 15, 10, 7
Jeff W.: 125-135-135-135-x-x-x-lbs., 20, 11, 12
Charles H.: 135-145-155-165-165-165-165-lbs., 14, 12, 7
Travis O.: 135-135-145-145-155-155-155-lbs., 11, 8, 4
Steve D.: 185-185-195-195-x-x-x-lbs., 19, 9, 8
Lisa C.: 80-85x-85-85-85-85-85-lbs., 17, 8, 7
Susanna B.: 53-53-53-53-53-53-53-lbs., 15, 6, 10
Alan N.: 45-45-45-x-x-x-x-lbs., 25, 20, 12
Glenn C.: 115-115-125-125-135-135-125-lbs., 15, 7, 5
Josh O.: 155-155-175-175-185x-x-x-lbs., 14, 12, 8
StuLu: 130-130-130-145x-145-155x-155-lbs., 17, 7, 6
Jason H.: 85-95-105-105-115-115x-x-lbs., 36, 13, 10
Daniel B.: 85-85-85-85-85-85-85-lbs., 11, 5, 5
Koji H.: 85-85-85-85-85-85-85-lbs., 13, 11, 6
Charlotte H.: 75-75-75-75-75-80-80-lbs., 8, 8, 5
Roselena R.: 115-115-115x-115-x-x-x-lbs., 14, 8, 4
Adam C.: 125-135-135-135-135-135-135x-lbs., 21, 12, 10
Amy S.: 43-43-43-43-43-48-48-lbs., 7, 8, 8
Joe F.: 125-125-135-135-135-135-135-lbs., 21, 12, 8
Wayne C.: 125-125-135-135-135-135-135-lbs., 15, 11, 9
Meghan M.: 160-165x-165-165x-165-x-x-lbs., 11, 4, 7
Ricky B.: 155-165-175x-175-185-185x-x-lbs., 16, 7, 5
Teal B.: 95-95-95x-95-95-95-95-lbs., 7, 4, 4
Jonathan H.: 125-125-125-130-135-135x-x-lbs., 13, 7, 7
Sakar P.: 15, 4, 9
Reposting from yesterday
Jen and I just finished watching Food Inc and are now considering buying a deep freezer to store half a grass fed cow (and maybe some other animals). Is there any interest in splitting up a whole cow? If so I might put together a group buy and go out to the farm to get it.
Sean
Count me in. But how much meat are you hoping we’ll commit to? I was thinking 20-25 pounds. Dunno if I can fit more than that in the freezer… If you were looking for someone to take 50 lbs home, then I need to get more people in on this!
Thats probably fine. A full cow runs about 650lbs precut, so it just depends on how many people are interested.
fyi, the cows are usually around $3/lb precut, which is still way cheaper than Whole Foods.
I’m interested as well. Let me know how it would work…
-Jeremy
Sean,
I am interested as well. Count me in.
Dave O.
To all involved on the cow project. I would suggest getting the cow split up beforehand if you can find someone to do it. There is a great small butcher up by American U, but the name eludes me. It requires a band saw to get through the larger bones and you’ll get a better yield from someone who know what they are doing. I suggest those with more than 2 people in their house take the larger cuts and the braising cuts (the larger working muscles i.e. brisket, butt, shoulder, short ribs (get a 4 inch cut on the bone for ease of cooking)) as they will feed more people and larger braises tend to taste better than trying to braise small amounts. They should be fist sized chunks at the smallest and always try to braise on the bone. 4-8 hours at 250F. The skirt and hangar should be marinated overnight before they are cooked, then slice them on the bias, especially the skirt steak. Rib roast can be split whole or taken off the bone for rib-eyes (hence the name), sirloin and strip loin can be cut any way, leave the tenderloin attached for t-bone steaks. The flatiorn steak is great for grilling or tartar, both ways we do it at the restaurant, and has way more flavor than most other cuts. Get a 3-5 inch cut on the shank and you can roast the whole bone in the oven to get the marrow out (soak it overnight in cold, heavily salted water first to pull out the blood). Great on toast. That concludes my diatribe on cow butchery. I am happy to field any questions.
sean, thats awesome. after seeing that movie (and readin the omnivores dilemma) i will never buy supermarket meat again. i have some meat connections if you need them. i have an excellent source for goat (some of you have had it), veal and lamb too. lemme know, i could maybe set you up. have you had real eggs too? they are WAYYYY better than the crap at giant.
steve d
I’ve never had real eggs, I don’t think. Where do you get them? I loooooooooove eggs…
Underground meat trade, I like where this is going
I might also be interested in some black-market beef. I don’t have room for too much, but could squeeze some in the freezer, I think. Fun idea.
You can get real eggs at any of the farmers markets in DC. I like going to the Dupont one because they have a guy who just sells eggs and they are bigger and a little cheaper than some of the other farmers. Plus he is a fun guy.
If enough people get in on buying the cow I would be willing to do it. Right now I have a very tiny freezer so I couldn’t fit more than 10-15lbs unfortunately.
Sid
I am also interested in the cow sharing program.
Could we have a contest to name the cow beforehand? Or is that too personal?
I like this.
My entry is “Chief Beef.”
Is she a red cow? If so, “big red”
“Bessy” – which sounds like a good name for a WOD.
I would be in for a couple of cuts, but my freezer is very small, so not much more than that.
Potentially interested in the cow.