24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
Fax: (361)578-5500

Basic InformationLatest News
Is Dairy Fat Different?Fast-Food Joints in the Neighborhood? Heart Attack Rates Likely to Go UpSpice Up Your Meals With Habanero Chili ChutneyHealth Tip: Drinking Alternative MilksHow Many Fruits and Veggies Do You Really Need?Lots of Gluten During Toddler Years Might Raise Odds for Celiac DiseaseThe Effects of Exercise on Your AppetiteHow to Make Perfect GuacamoleWhy You Should Make Family Meals Part of Your Busy DayGiving Up Meat Could Help Your Health -- And the Planet'sHealth Tip: When to Consult a DieticianHow Much Coffee Is Too Much for Migraine Sufferers?Climate Change Could Raise Mercury Levels in Some FishRed Meat May Raise Breast Cancer RiskGet to Know Luscious LeeksDig Into a Stove-Top ClambakePlants on Your Plate Will Protect Your Heart3 Ways to Improve Your Eating HabitsTry Yellow Peas for Protein PunchDangerous Sesame Allergy Affects Many AmericansA Healthier Take on Breakfast SandwichesHow to Maximize That Whole ChickenSalsa's a Zesty Alternative to SaucesThe 411 on Unsaturated FatsWhy You Still Need Omega-3 Fatty AcidsGetting in Step With Whole GrainsHow to Make a Delicious and Healthy Frozen Fruit PopPlant-Based Diet Helps Keep Diabetes at BaySpice Up Your Cooking With Licorice-Scented HerbsA Fresh Look at Celery and Celery RootThe Latest on Caffeine LimitsThe Great Fat Debate: How Much Is Unhealthy?AHA News: Know the Flax: A Little Seed May Be What Your Diet NeedsDelicious, Do-It-Yourself Cauliflower RiceIs Caffeine Fueling Your Anxieties?How to Eliminate Added Sugars From Your DietWake Up Your Breakfast With Delicious Whole GrainsHealthy, Delicious Cooking With Summer's Peaches, PlumsTiming Is Everything When It Comes to Calorie IntakeAdopt a Diet That's Good for Your GutMake the Most of Summer's Sweet Treat: Delicious CornHealth Tip: Foods With LactoseA Healthy Twist on a Classic Eggplant RecipeMore Evidence Fried Food Ups Heart Disease, Stroke RiskSugary Sodas, Juices Tied to Higher Cancer RiskHave Kids, Buy More Produce?More Americans Are Eating Whole Grains, But Intake Still Too LowHealth Tip: Preparing a Better DessertKitchen Essentials: Mastering Fresh Tomato SauceDo You Need Vitamin-Enhanced Foods?
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

The Skinny on Beef

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Apr 8th 2019

new article illustration

MONDAY, April 8, 2019 (HealthDay News) -- Beef often gets a bad rap, but is it really that bad for you?

Here's the problem: Most cuts of beef tend to be high in the wrong kind of fat. Ironically, though, that saturated fat you see surrounding your favorite cut or those white streaks running through it is exactly what makes beef juicy. But there are tasty ways to get beef's protein and other nutrients, such as vitamins B3 and B12 and the minerals iron and zinc, without a sat-fat overload.

Choose leaner cuts like flank steak, filet mignon and beef stew cubes. Consider grass-fed beef, which tends to be higher in the better-for-you omega-3 fatty acids than the omega-6 fatty acids in grain-fed beef.

How you cook beef matters, too. Cooking marbled meat on a rack in the oven or on the grill will allow much of the fat to drain away as it cooks. And watch your portion sizes. Aim for just four ounces of beef per week, or one serving.

To fast-cook a lean filet without drying it out, season it with a little salt and pepper, and sear in a small amount of a high smoke-point oil (like safflower) over high heat. Lower the heat to medium and cook for about eight to 10 minutes, turning once or twice.

Looking for a tasty way to cook a less expensive cut? Try this recipe for a tender stew.

Savory Beef Stew

  • 1 pound beef cubes
  • 1/4 teaspoon each sweet paprika and salt
  • 1/4 cup whole wheat flour
  • 1 tablespoon canola or grapeseed oil
  • 4 cups low-sodium beef stock
  • 1 pound carrots, trimmed and cut into 2-inch pieces
  • 1 large onion, peeled and quartered

Season beef cubes with paprika and salt, and coat with flour, shaking off any excess.

Heat a large stockpot over medium-high heat. Add the oil and, when it's hot, sear the beef, turning the cubes to brown each side.

Add the beef stock and vegetables and cook over low heat for about 90 minutes, until tender. (For easier preparation, you can also let this simmer in a slow-cooker.)

Yield: 4 servings

There's no need to take red meat off the menu when you choose the right beef entrees.

More information

Get the facts about the different grades of beef on the USDA website.