by Mr. Bad Food
When it comes to fond memories of growing up, Mr. Bad Food has a super soft spot for beef. Whether it was the traditional beef roast dinner with carrots, onions and potatoes, the meatballs with our weekly spaghetti-and-butter bread meal, or the cheap ‘n chewy cuts of steak mom served (there were 7 of us McGran kids after all!), I couldn’t get enough of the taste or texture of good ol’ beef.
So when I grazed upon a website that proclaimed July 15th as Cow Appreciation Day, I knew I had to honor my favorite cut of meat.
As I’ve grown, so too have my tastes. But even though my weekly menu now includes way more chicken and turkey than beef, I still smile (and start to salivate) at the sound of a sizzling steak or the aroma of a pink-in-the-middle beef roast.
But I still have no beef with beef… and neither should you. Isn’t it great that a food you crave can be so good for you too?
Beef is easy to love. Not only because it tastes so great, but also because it’s a naturally rich source of 10 essential nutrients. The protein in beef helps strengthen and sustain your body. Evidence shows that protein plays an important role in maintaining healthy weight, building muscle and fueling physical activity.
And when you’ve got all that going for you, you and your loved ones are one big step closer to a healthier lifestyle and at lower risk for disease.
According to the www.beefitswhatsfordinner.com website, there are 29 cuts of beef that meet the government labeling guidelines for lean. Many are cuts you are probably already eating, such as flank steak, T-bone steak and sirloin steak.
According to government guidelines, a serving qualifies as "extra lean" if it has less than 5g total fat, 2g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving. A serving qualifies as "lean" if it has less than 10g total fat, 4.5g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving.
A Beef Lover's Guide to Shopping
Today’s meat case is brimming with exciting choices – from traditional steaks, roasts and ground beef to new steaks such as the flat iron (shoulder top blade), ranch (shoulder center steak) and petite tender. Knowing beef basics and understanding how to read the label will help you get the most value for your dollar.
When shopping for beef, make the refrigerated meat case your last stop to ensure that beef stays cold as long as possible until you get home.
- Choose packages that are cold, tightly and completely wrapped with no tears or punctures.
- Be sure the packages do not contain excessive liquid – this can be an indication of problems with temperature or storage.
- For vacuum-packaged beef, be sure that the seal has not been broken and that the package is not leaking.
Choose beef with a bright cherry-red color, without any grayish or brown blotches.
- A darker purplish-red color is typical of vacuum-packaged beef. Once exposed to oxygen, beef will turn from a darker red to bright red.
- Choose steaks and roasts that are firm to the touch, not soft.
Don’t forget to check the “sell by” date printed on the package label. If you can’t read it or it’s not there, select a different package of beef.
OK folks, gather up the herd and let’s celebrate Cow Appreciation Day!
John
McGran has been a writer/editor for about as long as he's been
battling his weight. During his 25 year-career, John has written
for several newspapers, tabloids and Web sites. You may
recognize his name and style from the seven years he spent
writing a Worst of the Worst Foods column as Mr. Bad Food. If
you have any topics you'd like John to tackle, feel free to
write him at nargcm@aol.com
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