For healthier beef stay with grass-fed cattle
Published 5:01 pm Saturday, December 3, 2011
By Heidi Harrabi
Austin Area Farmer’s Market
Were cattle evolved to eat grain? Absolutely not.
Cattle evolved to eat grass, not grains, but farmers today feed their animals corn and soybeans, which fatten the animals faster.
More money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us.
A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease.
“We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Joel Salatin, a sustainable farmer and entrepreneur made famous by Michael Pollan’s book, “The Omnivore’s Dilemma.”
The Answer: Buy grass-fed beef, which can be found at specialty grocers, farmers’ markets, health food stores and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher. Ask your local grocer to stock grass fed beef..
The Market is open, every Thursday, 4 to 7 p.m. in the Oak Park Mall. EBT and credit cards accepted.
— Article information and quote courtesy of Wakeupworld.com.
quick and easy grass fed beef veggie and rice bowl
Grass-fed beef is a healthier option because studies suggest that grass-fed beef is lower in fat than grain-fed beef. It’s more compassionate toward the animals and the planet.
• 3 tbsp rice vinegar
• 1 1/2 tbsps soy sauce
• 1 1/2 tbsps honey
• 1/3 pound grass-fed beef flank, flap, tri-tip or top-butt sirloin steak
• 1/4 lb green beans, trimmed
• 1 yellow bell pepper, cored, seeded and sliced
• 1/2 small yellow onion, sliced
• 1/4 small head red cabbage, cored and roughly chopped
• 1 1/2 cups cooked brown rice
Arrange rack about 6 inches from the heat source in your oven broiler; preheat. Combine vinegar, soy sauce and honey to make sauce. Brush beef all over with 1/2 tablespoon of sauce and broil—watching closely to avoid burning — until medium-rare, 6 to 7 minutes; set aside. Arrange vegetables on a large sheet tray, toss with 1 1/2 tablespoons of sauce and broil, stirring halfway through and watching closely, until softened and just browned, about 5 minutes total. Transfer rice and vegetables to two large bowls. Thinly slice beef and arrange over the top, drizzled with remaining sauce.
*Recipe courtesy of Whole Foods