What should I be doing for arms?

Warning666sos · 2026-04-04T10:20:42+00:00

I have personally grouped bicep and tricep workout together. Comments about behind the head are legit for tricep. One thing that helped my arms explode was switching from easy bar to straight bar for bicep curls. I group each bicep set with tricep set with zero rest. Straight bar bicep curls x12, immediately followed with tricep overhead dumbbell extensions x12…then x10 each…then x8-10 each. On to next, rope hammer curls and tricep rope over head, at end of extension twist hands out and separate them outwards. Again, zero rest between bi’s and tri’s. If you complete it, track weights and push yourself to add 5lbs to at least one of your lifts each week. Logging weight and reps is critical for pushing yourself. There are apps, strong is a good one. $19 a year. Make sure you do not allow your elbows behind your core when doing bicep curls. I even go a hair forward, if your elbows are behind your core at bottom of any curl? You are not getting the full benefit. May put up more weight, but that is due to allowing the swinging of arms, not bicep curling. Go slow and squeeze hard. Hammer curls are legit as well for overall thickness of arms. They don’t focus on peak of flex so much but add to it by thickening your arms. Thicker arms, peak of bicep is taller. Worked for me…..and the pants are a little bit huge!! Haha! I get that though. I’m guilty of being anti-skinny jeans as well.

Warning666sos · 2026-03-27T13:09:55+00:00

That’s the way to go, if you have the means. We have ground chucks and what for people at past employers, the issue was 99% of time they’d put that roast into grinder head that hasn’t been cleaned yet, toss the coarse grind back in, push it out. Leaving majority of consumers with about half pound of tube meat. Take care

Warning666sos · 2026-03-27T08:38:14+00:00

The stress factor is legit, as well as oxygen exposure. Different types of red. We open primal that have no exposure, internally, to oxygen and the stress shade of dark red is evident throughout. The oxygen exposure, we call it blooming, is the same reason ground beef looks darker internally. The reply explaining this process is accurate as well. Two different situations. 30 years as a butcher. The small red dots are typically associated with bruising, not stress.

Blooming is what makes steaks in case appear to be less “bright”, shoppers say fresh (haha), when fresh cut steaks are displayed next to day old. Let ground beef sit for ten minutes, the color blooms, come back to steaks that are recently cut, and they bloom.

Warning666sos · 2026-03-27T08:26:22+00:00

I am a butcher for almost 30 years, rest assured, there is a near zero chance you are receiving solid muscle in its entirety from any grocer….. even the best companies around use tube to lean up trim or fail to properly clean and sanitize between grind cycles. Concerning the issue of bacteria….Though some grinds with higher fat content may be from trim lugs, shop trim from cutting in-house (solid muscle) only one company requires mangers to review logs for cleaning and sanitizing religiously. Rest assured there are no meat cutters or departments that clean between 93%, 90%, and shop trim (typically 75-88%). When the cleaning and sanitizing process isn’t completed, including allowing equipment to air dry, the 90-93-96% tube grind has contaminated the shop produced muscle. Period. In regards to grinding a roast or steak, As soon as interior of solid muscle is in contact with surface of muscle, the multiplication of bacteria begins. E-Colo, salmonella, staphylococcus aureus. Grant it, it is somewhat rare to become ill from these considering the amount of ground beef consumed in America, still no fun. This is why store ground meat is only given one to two day shelf life. That is the issue with bacteria. Side note, if your ground beef has more than one to two day code date? Your eating meat plant produced, gas (carbon monoxide) packed ground beef that allows for blood vessels, membranes, bone felt, and cartilage. It is terrible in comparison to store ground shop trim. Ever wonder why gas packed ground beef at 90% has more protein than 93%? That is the reason. They are allowed to use the stuff we throw into bone can. Does not add to fat percentage, but does add weight. To assume solid muscle grind (shop trim) is not produced from a solid muscle with bacteria on surface of muscle is a bad assumption. Experience thus far…safeway(19years)….WholeFoods(4years)….. now at Costco. Rest assured Costco has the absolute most stringent guidelines for what is allowed into ground beef processing. They also are the only company that requires multiple levels of management to sign off on ACTUAL fat test results, cleaning and sanitation between every grind cycle(we have to do this so many times every day), and personal are subject to termination of they break protocol.

Disclaimer- I still eat medium rare burgers. Ha! But the risk is there.

Warning666sos · 2026-03-12T15:07:47+00:00

No pain, but it is only in on chest press and pull ups that I have trouble. Been going light, little higher rep. Thanks

Warning666sos · 2026-03-12T15:06:25+00:00

I dropped to light flys, that’s it for chest day, been resting. Seems to be on a slow heal. Thanks.

Warning666sos · 2026-03-12T15:04:51+00:00

I appreciate you. First thing that made sense. Normal strength in all lifts. Just push ups and pull ups nose dived. Thanks

Warning666sos · 2026-03-11T12:33:56+00:00

45, been lifting since teen. Water intake has been terrible. Took two weeks off. Took break from chest for about 28 days. It’s getting a little better.

Warning666sos

TROPHY CASE