{"id":233,"date":"2013-07-16T16:10:49","date_gmt":"2013-07-16T22:10:49","guid":{"rendered":"http:\/\/uwyoextension.org\/uwnutrition\/?p=233"},"modified":"2024-01-05T09:22:13","modified_gmt":"2024-01-05T16:22:13","slug":"eat-beef","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/eat-beef\/","title":{"rendered":"Eat Beef!"},"content":{"rendered":"\r\n

Beef is the number one choice in retail meat purchases. Thanks to more standardized cuts, improved labeling, and more nutrition and cooking information available at the point of sale, it\u2019s easier to choose the right cut of beef for your family.<\/p>\r\n\r\n\r\n\r\n

Nutrient-Rich<\/h2>\r\n\r\n\r\n\r\n

Beef is nutritious and healthy. It is a naturally nutrient-rich source of several essential vitamins and minerals. Due to leaner cattle and closer trimming of fat, the beef you buy today is 27 percent leaner than it was 25 years ago.<\/p>\r\n\r\n\r\n\r\n

Protein in beef is a complete protein, so it supplies all the essential amino acids the body needs to build, maintain, and repair tissues.\u00a0 It\u2019s also a good source of iron, zinc and B vitamins, which are important for building muscles, healing wounds, and a healthy immune and nervous system.<\/p>\r\n\r\n\r\n\r\n

Versatile<\/h2>\r\n\r\n\r\n\r\n

Beef is convenient, versatile, and easy to prepare. Today\u2019s beef lends itself to a wide variety of cooking methods. It partners deliciously with a broad range of flavors, from Asian to Mediterranean. And it fits your busy, active lifestyle.<\/p>\r\n\r\n\r\n\r\n

Pick Your Cut<\/h2>\r\n\r\n\r\n\r\n

There are 29 cuts of beef that meet government guidelines for being lean. 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. Examples include eye round, top round, round tip, bottom round, sirloin, top loin, tenderloin, and flank. These may be cut as roasts or steaks. For ground beef, choose 95% lean ground beef most often. For more details: www.beefitswhatsfordinner.com\/leanbeef.aspx<\/p>\r\n\r\n\r\n\r\n

Once you’ve picked a cut, don\u2019t forget about portion sizes. Start with a 3 oz. serving of beef (about the size of a deck of cards) and round it out with brightly-colored vegetables, fruits, and whole grains.<\/p>\r\n\r\n\r\n\r\n

Food Safety<\/h2>\r\n\r\n\r\n\r\n

Pick up beef just before checking out. If it takes longer than 30 minutes to get your purchase home, keep the beef in a cooler. For refrigerator storage, follow the \u201cuse by\u201d information on labels. When freezing beef, label each package with the date, name of cut, and weight to help follow the \u201cfirst in, first out\u201d rule.<\/p>\r\n\r\n\r\n\r\n

Make Your Meal Tastier<\/h2>\r\n\r\n\r\n\r\n

Seasoning:<\/strong>\u00a0 Burgers, meatloaf, meatballs, and other ground beef recipes will be tenderer if you handle the meat as little as possible as you add seasonings and other ingredients.\u00a0 If you over-mix it, you\u2019ll end up with a firm, compact texture after cooking.<\/p>\r\n\r\n\r\n\r\n