When did you reintroduce beef?

Update: I had beef tenderloin for dinner with no issues! :) 

I'm 5 1/2 weeks post op and have reintroduced eggs, chicken, turkey, pork, fish (salmon, white fish of varying sorts) and shrimp. The denser meats have either been canned or crock pot cooked as I'm still on a slow climb to "real food". I have had no issues thus far with any of these foods. 

I've met a few folks in person that have said that beef was a no-go for them for several months post surgery (and a few who didn't have issues). My surgeon's office recommends "waiting" but doesn't give a time frame. 

I keep finding great recipes that all require beef in varying degrees! So, when did you re-introduce it and was it a problem? If it's too early, does anyone have a good beef replacement other than ground turkey? I made it the other night in spaghetti (just meat and sauce for me) and it was...unappealing.  

I was allowed lean ground beef at the same time I was allowed ground turkey--at 5 weeks post-op.  But my plan didn't allow any solid beef or pork 'til after 3 months.  I don't know if I could have eaten it earlier, because I didn't try.  I figured better safe than sorry.

It's always interesting to hear who's plan allowed what! Mine doesn't have any restrictions on the type of meat but there are suggested cooking methods! I see my NUT on Monday for my 6 week follow up so I'll be interested to hear from her if I have the go-ahead to try pretty much anything. 

It would have been in the fourth ro fifth week, as our diet was opened up to anything we could tolerate after a month. I didn't have any particular problem with any cuts of beef, though pot roast still sits a bit heavy even after 5-6 years. My wife had some tolerance issues with ground beef early on; the surgeon noted that such was not unusual and suggested that filet was often better tolerated - he was right. YMMV.

I had steak at 6 weeks. Lean ground beef a week or so after that and everything was fine. The steak was nirvana after 2 months (pre and post op) of no red meat lol. 

Always go slow when introducing a "new" food and wait 5ish minutes between bites when starting to test the waters, so to speak :) 

Yes, always slow going! I had pork tenderloin last night and I ate 2oz but it took me a solid hour, just making sure everything was "going down as planned". 

6 weeks. Ground beef can be difficult. Any meat they have to grind (or cook in a slow cooker) are the worst, toughest cuts, and might sit like a rock. Your best bets are the most tender. Beef tenderloin was all I ate for the first month, then added ribeye.

Steak is still easier for me than ground beef or chicken.

I guess I'll have to suffer with tenderloin and ribeye instead of chuck. Shucks. 

I'm a self professed beef snob (grew up on a dairy/beef farm with an extended family of butchers). So the better cuts sound drool worthy! 

I just had steak tonight for my dinner, a little 2 oz cut of strip steak with nothing else. I have been able to eat beef since being cleared for eating, but I haven't seemed to run into anything that aggravates my sleeve yet.