The Steak Guide, Part I: Characteristics & Types of Cuts

Steak. For many men, it’s their favorite meal, a treat at a restaurant, or a point of pride in their home cooking repertoire. It’s such an important food in many cultures that entire restaurants are dedicated to perfecting it, and the definition of a perfect steak is hotly debated.

Even though it’s a deceptively simple dish, requiring only a bit of seasoning and some heat, there are many things to know about steak before you get started grilling, searing or ordering one. Therefore, this article will discuss what exactly a steak is, the characteristics of a good one, and the best cuts to buy.

What Is Steak?

It may seem like an overly simplistic question, but there is, in fact, a bit of nuance to it. After all, not just any piece of meat is automatically considered a steak. The actual definition, then, is as follows: a cut of meat, usually beef, that’s sliced perpendicular to the muscle fibers. While this definition can apply to other types of meat, this particular series of articles will focus specifically on beef steaks, a staple in western cultures.

Assortment of Steak Cuts at the butcher

Assortment of Steak Cuts at the butcher

Steak Controversies

Before we go any further with specific information, there are a few important considerations that we feel obligated to address.

  • In short: while steak is delicious, beef is controversial.
  • It’s an expensive, resource-intense food that is damaging to the environment.
  • Cattle are not always raised under humane conditions, and antibiotic use in animals has been linked to growing antibiotic resistance.
  • Furthermore, beef is definitely not a health food. In fact, the World Health Organization links regular consumption of red meat to an increased risk of cancer.

While many attempts have been made to reframe red meat as healthy (such as the “paleo diet” or advocacy of eating grass-fed beef) it simply isn’t. Ultimately, everyone must choose for themselves if or how they consume red meat.

Cattle on a ranch near Elko, Nevada, USA.

Cattle on a ranch near Elko, Nevada, USA.

Characteristics of a Great Steak

Now that we’ve covered our necessary disclaimers, let’s get back to discussing the particulars of what makes for a good steak. Overall, there are two key characteristics of a steak to consider: tenderness and flavor.

What Makes a Steak Tender?

The importance of tenderness can’t be underestimated; “tenderizing” a steak is a popular search topic for that reason. Tender cuts are easy and enjoyable to chew. Nobody’s idea of a good steak should include a dining experience that resembles chewing on a piece of leather! With that in mind, the simplest way to achieve a tender steak is to start with a tender cut of beef. When considering tenderness, let’s look at the characteristics of the steak itself and set aside the cooking method for later consideration (which is to say, the second article in this series). There are two key considerations when it comes to tenderness:

  1. How much the muscle was used

    Just as humans exercise different muscles to different degrees, the same is true for cattle. The less a given muscle was used by the cow in question, the more tender that the resulting cut of meat will be. For example, the muscles along the backbone (which are cut into many of the steak types we’ll discuss below) are used much less than the hips and shoulders (which end up as cheaper cuts, like chuck).

  2. The ratios of muscle, collagen, and fat in the steak

    A steak contains three main types of bodily matter, not counting a bone: muscle, collagen (a type of connective tissue which holds muscle together), and fat. Muscle is the primary substance of the steak, fat provides flavor, and collagen provides structure. During cooking, connective tissues do not have enough time to break down; therefore, tender cuts of steak should contain less connective tissue overall. Finely marbled fat will melt during cooking, but thicker pockets of fat will not; this compromises tenderness.
    This is why finely but intensely marbled Wagyu or Kobe beef is so prized–but we’ll address these types of beef later in the article.

A chart showing the various grades of beef marbling, using the Japanese BMS (Beef Marble Score) index.

A chart showing the various grades of beef marbling, using the Japanese BMS (Beef Marble Score) index.

To summarize, the most tender cut will come from around the backbone, has very little connective tissue, and has finely marbled fat. For these reasons, as well as the fact that the more tender muscles are often smaller, you can expect to pay more for a tender cut of beef.

What makes a steak flavorful?

Again, let’s just consider the flavor of the steak itself rather than any seasonings that might be added during or before cooking.

The main components that contribute to flavor are the amount of fat in the meat, the diet of the animal it came from, and how the meat has been aged.  

  • Fat is the main flavor component in steak.

    • Meat is mostly composed of muscle tissue, and therefore water.
    • Flavor-carrying molecules are repelled by water, but they dissolve in fat; therefore, fat enhances flavor.
    • As a further such enhancement, fat also adds to the juiciness of the steak.
A cut of beef such as the one pictured here, with little connective tissue and finely marbled fat, will be more tender and flavorful.

A cut of beef such as the one pictured here, with little connective tissue and finely marbled fat, will be more tender and flavorful.

  • The animal’s diet also has an impact on flavor.

    • Grain-Fed Cows
      For the most part, grain-fed cows are left to roam free for their first six to twelve months. After that, however, they’re moved into feedlots, which are no longer pastoral environments, but more concentrated areas. In the feedlots, the cows are rapidly fattened up with grains such as corn or soy. Some cows are even given hormones to help them grow faster and antibiotics to help increase their survivability in the concentrated and sometimes unsanitary living conditions. As you might imagine, these feedlots and the conditions therein are one of the principal complaints when considering the inhumane treatment of beef cattle.
    • Grass-Fed Cows
      Unlike grain-fed cows, grass-fed cattle are often left to graze for the entirety of their lives before going to the slaughterhouse. While the term grass-fed isn’t a legal definition, according to best practices it typically implies that cow will subsist mainly on a diet of grass, hay, or shrubbery. Grass-fed cows typically have less fat in their meat; this is because grass is less nutritionally dense than grain. Grazing cows also move more, which makes their meat a bit tougher.
    • Grain-fed is often labeled purely as “beef,” whereas grass-fed or grass-finished, which captures the flavors of both feeds, is usually labeled as such.
      • Note that the USDA does not regulate the labeling of grass-fed beef, so the discerning shopper may want to inquire further of their butcher or grocer.
    • At the end of the day, it is a matter of personal taste, so don’t be too concerned and choose what you like. We believe that if flavor is your aim, traditional grain-fed beef is going to be your best bet, although some people may prefer the flavor of grass-fed beef.
    • In general, remember that it always pays to know where your steak comes from, as the characteristics of the cattle will have an impact on the quality of the meat.
A helpful infographic, illustrating the differences between grass-fed and grain-fed beef.

A helpful infographic, illustrating the differences between grass-fed and grain-fed beef.

  • Finally, how the meat is aged also affects flavor.

    • Stated simply, aging is the process by which microbes and enzymes act upon meat to help break down its connective tissue, increasing both tenderness and flavor.
    • While one might assume at first that a more freshly butchered cut of beef would be more flavorful, this couldn’t be further from the truth! “Fresh” beef is tough and flavorless, as its connective tissues are all still intact. While some grocery stores sell “non-aged” beef, such material is still aged for at least a few days. Further, this “non-aging” is simply a hallmark of lower-quality cuts whose suboptimal flavor would not benefit from additional aging.
    • Dry Aging
      • In the traditional dry-aging process, steaks are aged by hanging them for about 30 days; due to the water loss, the beef flavor intensifies. Moreover, microbes on the outer surfaces of the meat are allowed to create a distinctive aroma and textured exterior.
      • Today, meat lovers often choose dry-aged beef over wet-aged beef because they like the stronger flavor. Generally, a standard grocer won’t carry dry-aged beef, while a reputable butcher often will. Furthermore, only premium cuts are typically dry-aged, because lower-quality cuts like flat-iron, chuck, or skirt steaks would simply degrade rather than improve – this is chiefly due to said cuts’ lower and less-evenly distributed fat content.
      • Dry aging is a delicate and therefore expensive process, as the meat must be stored at near-freezing temperatures in a humid environment (35-38 °F, or 1.5 To 3.5 °C, with a humidity of 50-60%).
      • Proper dry aging can take from two to six weeks’ time, and approximately a third or more of the weight is lost as moisture.
A selection of dry-aged cuts of beef. Note the dark and textured exterior.

A selection of dry-aged cuts of beef. Note the dark and textured exterior.

 

  • Wet Aging
    • Most beef is wet aged in this day and age, by way of vacuum-sealing cuts of beef in plastic bags.
    • This process not only helps to keep the meat fresh for a longer period of time, but also reduces the loss of water (meaning a higher value for the vendor, as steak is sold by weight).
    • Further, said process takes less time than dry aging (usually 4 to 10 days at a minimum) and helps retain the appetizing red color of fresh meat, which is seen as desirable by many consumers.
    • Just because we’ve already discussed how the loss of water-weight can lead to more flavor, that doesn’t mean that wet aging is necessarily inferior. Some vendors even start with dry aging and then switch to wet aging to get the best of both worlds.
    • Ultimately, our suggestion is to simply try for yourself, and once you have a favorite, take notes so you can get exactly what you like with future visits to the grocer or butcher.
A typical example of a wet-aged steak, with moderate marbling.

A typical example of a wet-aged steak, with moderate marbling.

Steak Cuts

There are many types of steak cuts; in simplest terms, a “cut” refers to the part of the cow from which the steak was sourced. The most tender cuts come from the loin and rib around the backbone, and as they typically have the best texture and flavor, these are the cuts on which we’ll be focusing today. We believe the top five cuts for tenderness and flavor are:

  1. Ribeye

  2. Tenderloin

  3. Strip

  4. T-Bone & Porterhouse

  5. Top Sirloin

While they are all worth eating, a great many people will likely attest that the best combination of flavor and tenderness comes from the first three cuts on this list in particular. Of course, you might also enjoy other cuts (for example, a flank or flat-iron steak), but as we believe that the five cuts listed here represent the best combination of texture and flavor, they’ll remain the focus of our discussion. Now, let’s talk about each one.

Another useful infographic, illustrating the numerous cuts of beef that are commercially available.

Another useful infographic, illustrating the numerous cuts of beef that are commercially available.

Ribeye

  • This cut is sourced, perhaps obviously, from the rib section of the cow (remember to check the infographic above!), and is also used, when slow-roasted, for prime rib.
  • Also known as a Delmonico steak, Scotch fillet, or entrecôte.
  • In the United States, a terminological distinction is made: “ribeye” refers to the cut when the bone has been removed, whereas “rib steak” refers to the cut if the bone remains attached. In other parts of the world, these terms are largely interchangeable.
  • We believe that the ribeye represents the best choice for those who prize flavor above all else; for its well-marbled fat and high degree of tenderness, the flavor of a ribeye is second to none.
Rib Steak Ready To Be Cut, without the bone it is a ribeye - notice the marbling

Rib Steak Ready To Be Cut, without the bone it is a ribeye – notice the marbling

Tenderloin

  • This cut, sourced from the center of the loin regions, is aptly named, as it is the most tender cut of meat on a cow.
  • Also known as the filet in France, the fillet in the United Kingdom, and the eye fillet in the Australasian region of Oceania.
  • The three main “cuts” of the tenderloin are (in order from largest to smallest) the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, the center-cut for portion-controlled steaks like the coveted filet mignon and Chateaubriand, and the tail for recipes where small cuts of beef are used, such as Stroganoff.
    • Filet mignon (which means “small” or “dainty” in French) is sliced from the small end of the center cut, whereas Chateaubriand (named for the 19th-century French ambassador, François-René de Chateaubriand) comes from the large end.
    • The average animal only nets about 3.5 pounds of tenderloin, with about 2.5 pounds suitable for Chateaubriand and one pound for filet mignon. The weight of the tail portion will vary from 0.5 of a pound to almost nothing. As you might imagine, the tenderloin is therefore the most expensive cut by weight.
  • As it is leaner than the ribeye or strip, this cut is the better choice for those who prefer texture over flavor; it’s often described as being “melt-in-your-mouth” tender.
  • At the same time, because it’s not as flavorful as the ribeye or strip, the tenderloin is often wrapped in bacon or served with a sauce to bolster the flavor profile.
The Chateau Briand is the center cut of the Tenderloin

The Chateau Briand is the center cut of the Tenderloin

Strip

  • This cut is also known by a host of other names, including the New York Strip and Kansas City Strip.
  • Sourced from the short loin, the strip is another cut of meat that is low in connective tissue (with the muscle having done little work for the cow), resulting in a tender cut of beef.
  • Its fine marbling results in great flavor, generally second only to the ribeye.
  • As a bonus, strip steaks can also be used to make richly flavorful roast beef.
New York Strip aka Kansas City Strip Steak cuts with different degree of marbling - From Right to Left - Akaushi, Prime, Select, Grass Fed

New York Strip aka Kansas City Strip Steak cuts with different degree of marbling – From Left To Right – Grass Fed, Choice, Prime, Akaushi

T-Bone & Porterhouse

  • Both the T-bone and the porterhouse cuts are sourced from the short loin of the cow.
  • As you might expect, the T-bone steak is named for the distinctively shaped bone which holds it together. Somewhat confusingly, the porterhouse (whose name comes either from an early-1800s restaurant in New York called the Porter House, or a similarly named hotel in Georgia) also has a T-shaped bone, as both cuts are taken from the same region of the animal. Importantly, however, the two cuts are not the same.
  • While both a T-bone and a porterhouse contain a T-shaped bone surrounded by a tenderloin on one side and a strip on the other, the difference between the cuts lies in the quantity of meat in each of these two sections.
    • Both T-bones and porterhouses contain a large section of strip steak. Porterhouse steaks are cut from the rear end of the short loin, and thus include a larger section of tenderloin. Conversely, T-bone steaks are cut closer to the front end of the short loin, and contain a smaller section of tenderloin.
      • According to the USDA, a T-bone must contain a tenderloin filet with a thickness of at least 0.25 inches, whereas a porterhouse must have a filet that is at least 1.25 inches thick. As a result, many porterhouses can weigh two pounds or more.
      • Adding further confusion to this equation, the term “porterhouse” also has different definitions outside of the United States. In Britain and the countries of the Commonwealth, a porterhouse is a UK sirloin steak (that is, a US strip steak) on the bone, without the tenderloin – though some British butchers now offer American-style porterhouses, as well. Meanwhile, in New Zealand and Australia, a Porterhouse refers to a strip steak off the bone.
  • In general, both T-bones and porterhouses are both fairly large cuts, and as such are fairly expensive – and best shared among friends!
T-bone steak being cut by hand

T-bone steak being cut by hand

Top Sirloin

  • The top sirloin cut, meanwhile, is very simply named, as it’s sourced from the upper portion of the cow’s sirloin section (just behind the short loin, and under the hip).
  • While other cuts from the sirloin section, such as the flat-bone and round-bone sirloin steaks, feature more bone and tougher muscle, the top sirloin does not, and is more desirable for that reason.
  • Additionally, the top sirloin is a fairly affordable cut (the cheapest on average of those we’ve discussed in this article), and given this combination of desirability and affordability, it’s one of the most popular cuts in America today.
  • Though top sirloin is less tender, less flavorful, and leaner than the other cuts on this list, it isn’t sorely lacking in any of these categories. For the individual who likes to purchase and enjoy steak fairly regularly, then, top sirloin is a great budget alternative.
Top Sirloin Steak is a relatively lean cut

Top Sirloin Steak is a relatively lean cut

Conclusion

With the information we’ve laid out above, you should now be suitably familiar with the basic characteristics of a quality steak, as well as the unique attributes of our top five cuts. This is only the first part of the process to enjoying  a great steak, of course; after deciding what you want, you’ve got to go out and buy your steaks, and then cook them properly. To learn more about these two facets of the experience, consult the latter two parts of this Steak Guide: Part II covers how to buy a steak, and Part III deals with cooking and serving techniques. Bon Appétit!

Pan seared Top Sirloin Steak topped with compound herb butter - stay tuned for our how to cook a steak and make compound butter video

Pan seared Top Sirloin Steak topped with compound herb butter – stay tuned for our how to cook a steak and make compound butter video

This steak guide was written by Preston Schlueter and starred by Sven Raphael Schneider.


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Mylan Q2 Results Miss View, Cuts 2018 Outlook; To Evaluate Alternatives

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Trump tax cuts help Bank of America have most profitable start in history

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8 shaggy pixie cuts that’ll convince you to chop off your hair this spring

8 shaggy pixie cuts that’ll convince you to chop off your hair this spring


8 shaggy pixie cuts that’ll convince you to chop off your hair this spring

Every time I get a trim, I shudder at the thought of losing more than two inches. Whether I like it or not, long hair is my security blanket. Despite that, I still feel total envy for anyone with a pixie. There’s no denying the power of a short haircut—it brings attention to your facial features better than any variation of the lob or bob. It’s a statement in and of itself. Kate Hudson, a new adopter of the look, has said that chopping off all her hair was freeing. The added bonus is that the pixie is one of the most versatile, flattering, and classic haircuts of all time.

“A shaggy pixie cut is one of the most popular styles for spring, if you are willing to give it a go,” explains celebrity hairstylist Arsen Gurgov, founder of the Arsen Gurgov Salon in New York City. “What I like best about this haircut is how it frames the face and enhances the cheekbones.”

While it works for most (if not all) face shapes, Gurgov says it’s a particularly great fit for anyone with thin or fine hair. And aside from regular salon visits every few weeks to keep the shape of the haircut, it’s pretty low-maintenance. “A shaggy pixie is a wash-and-go style,” notes Gurgov. “For everyday styling, you can add some texture with a styling cream or pomade, but avoid using too much. It will weigh the hair down and make it look greasy. Less really is more in this case.”

Keep scrolling to see eight celebrities who have worn it best.

Jennifer Lawrence

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J.Law’s choppy haircut features more length on the top and in the front, mimicking the appearance of side-swept bangs.

Katie Holmes

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The soft, zigzag part makes this pixie all the more modern.

Kaley Cuoco

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Kaley Cuoco’s haircut features a significant amount of length on top. The tousled, wind-blown texture brings out the variations of length within the cut and even makes the hair look thicker.

Kris Jenner

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This is Kris Jenner’s signature haircut, and she stuck with it for years. The momager’s shaggy pixie cut always consists of volume on top and longer layers framing her face.

Janelle Monáe

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Uneven strands around the forehead—some longer, some shorter and choppier—give this haircut an edgier vibe.

Greta Gerwig

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If the idea of chopping all your hair off is still too jarring, try a haircut that falls between a bob and pixie, like Greta Gerwig. You can wear it wavy with a center part and forward-facing, or push it to the back to get an idea of what a true choppy pixie would look like.

Viola Davis

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While Kris Jenner prefers a tousled, spiky texture, Viola Davis is known for wearing her cut sleek, emphasizing the length on top.

Kate Hudson

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Take the full plunge like Hudson and ask for less length on top, but still enough for texturizing paste to add movement to your hair. This picture is your best example.

This article originally appeared on InStyle.com.

The post 8 shaggy pixie cuts that’ll convince you to chop off your hair this spring appeared first on HelloGiggles.

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Hannibal Buress’ Mic Cuts Out After Catholic Church Joke

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While performing a set at Loyola University Chicago, comedian Hannibal Buress’s microphone was cut off for making a crude joke.

Pitchfork reports Burress’ mic was cut off because he made a joke about the history of the Catholic Church with molestation and sexual abuse. Loyola University is a Catholic school and it didn’t find Buress’ joke very funny.

He told the joke after sharing an email he received from the university which asked that he didn’t talk discuss, “rape, sexual assault, race, sexual orientation/gender,” or illegal drugs” during his set.

When his mic got cut out off he continued trying to perform only to have the music turned up until he walked off stage. The crowd could be heard shouting, “We want refunds,” as he exited.

Buress later returned back on stage and made jokes about his mic getting turned off. Neither Buress ‘or the school have made a comment about the incident.

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http://www.acrx.org -As millions of Americans strive to deal with the economic downturn,loss of jobs,foreclosures,high cost of gas,and the rising cost of prescription drug cost. Charles Myrick ,the President of American Consultants Rx, announced the re-release of the American Consultants Rx community service project which consist of millions of free discount prescription cards being donated to thousands of not for profits,hospitals,schools,churches,etc. in an effort to assist the uninsured,under insured,and seniors deal with the high cost of prescription drugs.-American Consultants Rx -Pharmacy Discount Network News

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JC Penney Q4 Profit Tops View, But Sales Miss; Cuts Hundreds Of Jobs, Stock Down

J. C. Penney Company Inc.(JCP) reported a profit for the fourth-quarter that increased 32.3 percent from last year, primarily due to a $ 75 million tax reform benefit. Total net sales for the quarter increased 1.8%, while comparable sales increased 2.6%. It cut hundreds of jobs after a restructuring. Adjusted earnings per share topped analysts’ expectations, while revenues missed their estimates.
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Is it enough that BBC male presenters are taking pay cuts to lessen the gender pay gap?

Or should the BBC’s female presenters be paid more?

female BBC presenters letter
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The BBC was forced to publish its annual report last year after considerable pressure from the Government to increase transparency. But the report didn’t just reveal who were the corporation’s highest earners, it also revealed exactly how much they were paid, and unsurprisingly there was a huge gender pay gap.

The figures showed that men make up two thirds of the highest paid talent at the BBC. In fact in the list of its top ten earners, there were only three women: Strictly Come Dancing host Claudia Winkleman (earning at most £499,999), The One Show presenter Alex Jones (at most £449,999) and news anchor Fiona Bruce (at most £399,999).

And if you thought that sounded bad, brace yourselves for this one – the top four male BBC presenters collectively earn £5.5 million a year whilst the top four female BBC presenters collectively earn £1,749,996.

Since the news broke, people have been refusing to tolerate the inequality, with BBC China editor Carrie Gracie publicly quitting her role over the pay disparity between male and female editors.

The BBC’s director Lord Hall pledged to close the gap by 2020, with today seeming to bring a proposed solution – but is it enough?

It was announced today that some of the BBC’s leading male presenters have agreed to receive a pay cut in order to level out the pay gap, including Jeremy Vine, Huw Edwards and John Humphrys.

The timing is interesting for 74-year-old Humphrys, who was caught up in controversy just weeks ago, after a leaked recording showed him laughing at that very same gender gap he’s now trying to fix.

‘I think it needs to be sorted out and I support my female colleagues who have rightly said they should be paid the same when they’re doing the same job,’ announced BBC Radio 2 presenter Jeremy Vine. ‘It’s just a no-brainer, so it wasn’t a problem for me to accept one.’

Is it enough though?

Not according to author Sarah Mower, who took to her Instagram this morning to shout down the news.

‘So! This BBC newsreader Huw Edwards (paid £500k+) is taking a pay cut maybe because some people such as me complained to Lord Hall in writing that Laura Kuenssburg the political editor of the BBC is paid precisely half of him, due to glaring lack of penis,’ she posted to her 35k followers. ‘BUT isn’t this just another way of women NOT getting a rise to parity with males? Where are THOSE announcements? So now Edwards feels he looks a bit better and the BBC thinks it does too?’

She concluded: ‘Men agreeing pay cuts is fuck all to do with women. NO. #timesup We need an equivalent term to Greenwashing for sexist corporate coverup posturing. #HOGWASHING.’

‘We’ve already set out a range of action we’re taking on fair pay,’ announced the BBC in a statement. ‘We’ll have more to say on the issue next week’.

The post Is it enough that BBC male presenters are taking pay cuts to lessen the gender pay gap? appeared first on Marie Claire.

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Jake Tapper cuts off contentious interview with Stephen Miller

CNN host Jake Tapper on Sunday abruptly cut short a contentious interview with a White House senior adviser after it went off the rails and the two continued to interrupt each other. Stephen Miller appeared on CNN’s “State of the Union” on Sunday to defend the Trump administration against claims in “Fire and Fury: Inside…
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Surge in opioid overdoses cuts life expectancy for the second year in a row

Life expectancy declined two years in a row for the first time since the 1960s, according to a new report.
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Cramer: GOP tax cuts good for the stock market — working Americans not so much

"I said on Friday that it may not be good for the workers, but boy is it good for the stock market," Jim Cramer says.
Economy

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AARP opposes Senate tax bill, calls Medicare cuts and Obamacare mandate repeal ‘troubling’

The Senate could start voting on a series of amendments to the bill Thursday.
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Netflix cuts ties with Kevin Spacey

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Netflix cuts ties with Kevin Spacey after sexual misconduct allegations: Variety

LOS ANGELES (Reuters) – Netflix severed ties with Kevin Spacey on Friday, saying it will not be involved in any production of “House of Cards” if the actor continues to appear in the show, Hollywood trade publication Variety reported.
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If tax cuts produce more disposable income, consumers can put more money towards a home: Realtor

Sam DeBianchi, DeBianchi Real Estate, discusses how the mortgage interest deduction could impact the real estate market in higher-tax states.
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Trump urges House GOP to move quickly on budget, tax cuts

WASHINGTON, D.C. (AP) — President Donald Trump warned House Republicans on Sunday that 2018 would be a political failure for the GOP and disappointment for the nation if they fail on tax overhaul.
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PepsiCo Q3 Profit Tops Estimates; Ups FY EPS View, Cuts Organic Revenue Forecast

Beverages giant PepsiCo, Inc. on Wednesday recorded higher third-quarter earnings, above market estimates, while top line missed their view, despite a slight increase. Further, the company lifted its forecast for fiscal 2017 core earnings per share, above market, while trimmed organic revenue growth rate.
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See Bruce Springsteen, Bryan Adams Sing ‘Cuts Like a Knife’ in Toronto

Bruce Springsteen performed Saturday night at 2017 Invictus Games closing ceremony in Toronto, where he was joined by Ontario's own Bryan Adams for a pair of tracks, Adams' "Cuts Like a Knife" and Springsteen's

This article originally appeared on www.rollingstone.com: See Bruce Springsteen, Bryan Adams Sing ‘Cuts Like a Knife’ in Toronto

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Marilyn Manson Crushed by Stage Prop, Cuts New York Show Short

Marilyn Manson cut his Saturday night show at New York's Hammerstein Ballroom short after a stage prop collapsed atop the shock rocker. The severity of Manson's injuries was unclear at press time, but the concert was canceled after a brief delay.

"Manson suffered an injury towards the end of his

This article originally appeared on www.rollingstone.com: Marilyn Manson Crushed by Stage Prop, Cuts New York Show Short

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Trump plan promises huge tax cuts, but big questions remain

WASHINGTON (AP) — Promising big tax cuts and a booming economy, President Donald Trump and congressional Republicans unveiled the first major revamp of the nation’s tax code in a generation Wednesday — a sweeping, nearly $ 6 trillion tax cut that would deeply reduce levies for corporations, simplify everyone’s brackets and nearly double the standard deduction used by most Americans.
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Republicans Will Let America Burn While Holding Out for Tax Cuts

Some prominent Republicans are getting more vocal in their criticism of Donald Trump. Yet from the other side of their mouths, they continue to push for tax "reform" amid the growing chaos. See, they care about the rule of law and the Constitution; they just don't care about them as much as they care about cutting taxes. Again.

Whether he's calling Nazis "fine people," doubling down on

This article originally appeared on www.rollingstone.com: Republicans Will Let America Burn While Holding Out for Tax Cuts

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WPP H1 Profit Climbs, Cuts FY17 Sales Growth View; Stock Down

Shares of WPP Group Plc. were losing around 11 percent in the early morning trading in London after the advertising giant reported Wednesday that it has revised down fiscal 2017 forecast, despite reporting significant growth in first-half profit and revenues. The company attributed the revision to the pressure on client spending.
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Google cuts ties with neo-Nazi site for ‘inciting violence’

The hits keep coming for The Daily Stormer. Google has joined web hosting company GoDaddy in revoking the domain registration of the neo-Nazi website after it posted an article mocking an anti-hate crusader killed in Charlottesville. GoDaddy announced late Sunday on Twitter that it had given The Daily Stormer 24 hours to move its domain…
Tech | New York Post

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Nike Cuts Ties With A$AP Bari Amid Sexual Assault Allegations

You didn’t have to be a psychic to see this one coming. Nike has formally cut ties with A$ AP Bari after the A$ AP Mob member and creative’s sexual assault allegations came to light. 

A few weeks ago, a video of A$ AP Bari forcibly removing the sheets from a naked woman in a hotel room appeared online. After initially saying the vid was fake, Bari came forward to apologize for the incident.

Although initial rumors said he had been arrested, that was not the case. In the apology, he asserted that he and the woman in the video remain friends.

A$ AP Bari’s VLONE clothing has collaborated with Nike in the past via the Nike Air Force 1 x VLONE collection. But that is no more.

High Snobiety initially reported that the relationship was a wrap while a Nike press rep confirmed with Complex that Bari and the Swoosh will no longer be “working together.”

We won’t post the video here, but losing a biz relationship is the least of Bari’s worries all things considered.

Photo: Getty

 

The post Nike Cuts Ties With A$ AP Bari Amid Sexual Assault Allegations appeared first on Hip-Hop Wired.

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Exercise, But Not Vitamin D, Cuts Injuries From Falls in Older Women: Study

Neither worked to cut odds for any type of falls, but exercise may help prevent injury if a tumble occurs
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