By Paula Jager CSCS as published in Natural Muscle magazine May 2012
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Variety is the spice of life especially when it comes to protein and while I enjoy many types of meat, fish and fowl my favorite—by far—is beef. No food entices me more than a juicy steak right off the grill. Vilified in decades past for its false connection to heart disease, cancer and diabetes properly raised beef is one of the best things you can eat while adding much needed variety to boneless, skinless, tasteless chicken breasts (although proper preparation can make them tolerable on occasion).
What matter most is the source of your food rather than the food itself. Much of today’s beef is from sick, grain fed cattle loaded with dangerous hormones, antibiotics, pesticides and herbicides. BigAgraand mega-food corporations have taken over smaller, family run farms and their bottom line is profit, profit and profit before food quality, safety and health. Their cheap, mass produced convenient food products have led to a nutritional deficiency epidemic. Lucky for us, there are caring family-run farms that still exist and sources of food as pure as days past are available. Foods untainted by growth hormones and antibiotics, where animals are free to roam in pastures free from pesticides and synthetic fertilizers. And most importantly, these animals are free to eat the food nature intended.
Cows were not designed to eat corn or other grains; this diet in factory farms has contributed to the negative aspects of eating beef. Most grain fed beef has an unnaturally high omega 6:3 ration of 20:1. This is well beyond the 4:1 ratio where health problems being to show up due to the essential fat imbalance. Additionally most factory raised beef is unsafe for human consumption. Some startling statistics show that since 1993, over 500,000 children inAmericahave been made ill by the E. coli bug found in conventionally raised beef. Grain feeding promotes the growth of E. coli. Cattle feed occasionally will contain dead horse and pig parts ground into it. 25% ofAmerica’s minced beef is made from worn out dairy cattle likely to be riddled with disease and containing antibiotic residues. The USDA imposed rules reclassifying as “safe for human consumption” animal carcasses with cancers, tumors and open sores. I don’t know about you but I don’t want to eat beef like this.
If beef is your pleasure take heart, here’s the good news. . .
By eating 100% grass-fed beef you can dramatically reduce if not eliminate the risk of all the above infections and problems
Grass fed beef has an omega 6:3 ration of .16 to 1. Science suggests this ratio is ideal for our diet and about the same ratio that fish has providing many nutritional benefits.
3 to 5 times higher in CLA (conjugated linoleic acid) content
Loaded with over 400% more vitamin A (as beta carotene) and E
Virtually devoid of risk of Mad Cow Disease
It’s lower in calories because it’s leaner
That’s all great but how does it taste? The flavor, look, smell and texture differs slightly and actually tastes like beef is supposed to taste with a fuller richer flavor. Most people are accustomed to the blander taste of mass – produced beef. The fat is even a completely different color than grain-fed beef. It is clear and much thinner. And you will need to adjust cooking times due to the lower fat content grass fed beef will cook more quickly.
Where to purchase? Most of the beef you find in the grocery stores, even in health food stores will be from grain-fed cattle. Just because it may be labeled “organic” does not mean it is grass fed. It must specifically say that on the label. The best way to find grass fed beef is through a local rancher. Or if you happen to have a Whole Foods in your area they usually will carry grass fed beef from a local rancher although you will pay premium price. Well worth it in the long run.
With an early Floridaspring and summer around the corner I love nothing better than a delicious grass fed bone in ribeye (my favorite cut) on the grill. Serve it up with my Primal Scalloped Taters and a veggie of your choice for a delicious protein packed powerhouse of a meal.
Grilled Steak for 4
4 grass fed cowboy steaks (or other cut of your choice)
Season right before grilling with sea salt, garlic powder and freshly ground black pepper. Rub with raw butter for additional flavor
Sear on both sides over a wood charcoal fire and cook over direct heat until desired doneness. I prefer rare
Primal Scalloped Taters
2 lbs organic red potatoes (skin on)
1-2 organic sweet onions, thinly sliced
¼ cup+ raw butter
yellow mustard to taste
sea salt
freshly ground black pepper
Slice potatoes to just under ¼ inch thickness. Using a large sheet of heavy duty aluminum foil alternate layers of potatoes and onions dotting with butter, yellow mustard and sea salt and pepper to taste. Wrap tightly in aluminum foil and place on grill. Grill approximately 45 min to an hour or until potatoes are tender. When cooked properly the onions will begin to caramelize giving a delicious flavor. These can also be done in the oven at 350 degrees and usually take an hour and a half.
I served with Grilled Asparagus. These can be done in a foil packet or placed directly on the grill. I sprinkled with fresh squeezed lemon juice, a little butter, sea salt and pepper.
