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

6502 Nursery Drive, Suite 100
Victoria, TX 77904

Basic InformationLatest News
Health Tip: Which Foods to WashPoor Diet Might Raise Your Cancer RiskEating to Reach Health GoalsTry This Whole-Grain Lemony Quick BreadHealth Tip: Effects of Too Much ProteinHealthy Food May Boost MoodMelons Are Powerhouses in Taste, NutritionThe Top 5 Veggies to Add to Your DietSugary Drinks and Fruit Juice May Increase Risk of Early DeathEssentials for Growing Tasty Herbs on Your WindowsillAre Diets High in Processed Foods a Recipe for Obesity?The Top 5 Fruits to Add to Your DietLow-Fat Diet Could Be a Weapon Against Breast CancerThe Handy Tool for Healthy ChipsNot All Sugars Are Created EqualBrighten Your Breakfast With a Lighter Blueberry MuffinAHA News: This May Be Why Slashing Salt Lowers Blood PressureHow to Cook With Luscious LentilsBody Adapts, Recovers From Occasional 'Pigging Out,' Study FindsHomemade Mayonnaise Made EasyHow Much Protein Do You Need for Weight Loss and Muscle Growth?Drinking and Your Health: A Reality CheckHealth Tip: Drink Enough WaterAHA News: Could Adding Minerals to Drinking Water Fight High Blood Pressure?A Tasty Twist on Pasta and PestoAs Finals Draw Near, College Kids' Diets WorsenA Heart-Healthy Prescription for America's Food SystemDiet Sodas May Not Help Kids Cut CaloriesCould You Be Short on Vitamin B12?An Expert's Guide to Healthier Grocery ShoppingA Celebration Salad Fit for a Queen or KingYoung Adults Flocking to Energy DrinksMeal Swaps That Save 200 CaloriesHow to Make a Powerhouse SmoothieBetter Food Assistance Programs Might Lower Childhood Obesity RatesHealth Tip: Protein For VegansGinger: A Flavorful and Healing RootCould Common Food Preservative Make People Fat?E. Coli Outbreak Tied to Ground Beef Expands to 10 StatesDo-It-Yourself Veggie NoodlesThe Benefits of an Anti-Inflammatory DietVeggies, Fruits and Grains Keep Your Heart PumpingSkipping Breakfast Could Be a Bad Move for Your HeartMany U.S. Kids Don't Drink Enough Water, and Obesity May Be the ResultAsparagus: A Tasty Spring Veggie That Boosts Gut HealthFennel: A Food Lover's Dream IngredientNew Evidence That Veggies Beat Steak for Heart Health4 Superfoods to Put on Your Menu Today'Added Sugars' Label on Foods Could Save Many LivesEasy, Delicious Recipes From Your Blender
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.