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Beef’s a trip day 28: Five facts about beef nutrition

There’s no doubt beef is America’s favorite protein. (Remember all those consumer studies we talked about yesterday?)

It’s what people choose most when celebrating milestones, holidays or when just looking to make a meal special. Ever heard of anyone going out for a skinless chicken breast after getting a big promotion? Yeah..we didn’t think so.

But today’s consumers demand more than just great taste. They also want to know that what they’re eating won’t hurt their waistline or cholesterol. That’s why, today, we’re arming you with 5 facts to share the next time someone tells you beef just doesn’t fit into their diet.

  1. There are 29 cuts of beef that meet government labeling guidelines for lean, and nearly as many from the CAB brand, including popular cuts like tenderloin, sirloin and strip steak.
  2. Beef is full of ZIP! That’s zinc, iron and protein. Together with B vitamins and other important nutrients, they help maintain a healthy weight, build muscle and fuel physical activity — all of which play an important role in living a healthful lifestyle and preventing disease.
  3. Calorie for calorie, no other protein compares. A 3-ounce serving of lean beef contributes less than 10 percent of the calories in a 2,000-calorie diet. At the same time, it supplies more than 10 percent of the Daily Value for protein, selenium, vitamin B12, zinc, niacin, vitamin B6, phosphorus, choline, iron and riboflavin.
  4. Not all fats are bad fats. And marbling? Well, it’s not bad at all! Marbling is primarily made of heart-healthy oleic acid, the simple (monounsaturated) fat prevalent in olive oil. More marbling means more oleic acids, which means less of the potentially harmful saturated and trans-fatty acids that many negatively associate with red meat.
  5. Beef can be part of a heart-healthy, cholesterol-friendly diet. The Beef in an Optimal Lean Diet (BOLD) study, conducted by researchers at The Pennsylvania State University, found consuming lean beef daily as part of a heart-healthy diet lowered LDL (“bad”) cholesterol by 10 percent, which was just as effective as the DASH diet, the previous gold standard.

You feel smarter for eating beef already, don’t you?

Day 1: Starting at day one

Day 2: Who are these people?

Day 3: Stockholders

Day 4: The cowherd’s purpose

Day 5: Deciding to care

Day 6: Quality focus doesn’t have to skip the middleman

Day 7: Stocking for quality

Day 8: SOLD!

Day 9: What have you done today?

Day 10: Working together to make ‘em better

Day 11: Keep on truckin’

Day 12: Packers want quality

Day 13: The target

Day 14: Packers up close & personal

Day 15: It’s not all about the beef

Day 16: Further processors

Day 17: From here to there–and a lot more

Day 18: He’s on your team

Day 19: Beyond prices, grocery stores uncovered

Day 20: Getting quality in the carts

Day 21: When numbers are down, busy is good

Day 22: Grab hands, give thanks

Day 23: Beef Insurance

Day 24: What chefs want

Day 25: By land, sea, or sky

Day 26: Quality fans across the globe

Day 27: On the taste bud trail

PS—Have you been on over to “30 days on a Prairie Farm”? Just a few days left, but you can catch up on the whole month. While you’re there check out a full list of all of those writing their way through November about various ag topics. Enjoy!

blackinkwithcab
Ride along with the Certified Angus Beef supply development team as we work to help cattlemen put more black ink in their record books with cattle management news, tips and ideas to profitably improve quality. CAB is a nonprofit subsidiary of the American Angus Association. It was founded in 1978 as the first fresh beef brand based on specifications, and remains the largest in the world. We spend every day working with cattlemen and women across the country to help them better supply the CAB brand with high-quality beef. Join us for a view from many a pickups' passenger seat.
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