Beef..it’s what’s for dinner

grass-fed-beef-300x212Apologies in advance to my vegetarians and vegan readers, but a good steak will change your life. In a time when chicken and fish rule, beef is a long forgotten meat. With so many rumors circulating about beef, it’s understandable why people many have strayed away, but I urge you come back to the light.

Truth: Beef farming policies are largely unregulated and cows are severely mistreated (this is a whole bigger topic in food in general).

Truth: Beef is higher in fat then chicken and fish

Truth: Beef is expensive

There are some truths to why beef has fallen to a less desired meat. However, these truths do not mean you should avoid beef entirely. Beef provides a protein punch, is high in iron, aids in muscle recovery, and can help boost the immune system. You can choose grass-fed organically raised animals to curb the first truth. Yes, it is more expensive but not only are you helping with sustainability, but meats that come from these cows contain more of the good stuff and hardly any bad stuff associated with beef. Plus industrial raised beef comes from places like this..cow-feed-lot If you are worried about the fat you can choose less fatty cuts i.e., sirloin or eye of round. And avoid anything that comes from the stomach area i.e., rib eye NY strip.

US_Beef_cuts.svg

 This doesn’t mean you cannot occasionally indulge, just be mindful of portion size. Also don’t eat too much beef! Considering you will be buying the expensive stuff from now on it should be a luxury anyway! Lastly, cows are just plain cute! I remember on family trip to Costa Rica the cows were the cutest I’ve ever seen, big ears and eyes, driving past them you could feel their soul.

051810_Costa_Rica_Baby_Cow (c) Deanna Ting

So if I am going to eat something I have any type of sympathetic feeling for I am going to eat it with honor and pride. First, I will not overcook it, and neither should you! Overcooking beef should be a sin, and it is often those who complain about digestion issues that are overcooking.

Here is some food for thought:

“Overcooked meat is tough because its fat, protein, and sugar molecules have gotten tangled and fused together during a wild, heat-crazed chemical orgy. The result is a kind of tissue polymer that requires more work to cut with a knife and more chewing, as well as more time to digest. The worst part is that so many of the nutrients we need are ruined. Ruined nutrients don’t just politely disappear. Once ingested, your body won’t be able to simply flush them down some metabolic drainpipe. When heat kills nutrients, it does so by causing reactions between nutrients, forming new chemical compounds including known carcinogens (such as aromatic hydrocarbons and cyclic amines), as well as other molecular fusions that damage your kidneys and blood vessels. When meat is cooked properly, fewer harmful reactions occur.”

Many of my friends have given up on this scrumptious animal and I would almost understand why…if it wasn’t so delicious, and surprisingly nutritious. My next post will explain how you can cook a perfectly juicy and tender medium rare steak, in less then twenty minutes, in the comfort of your home.

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my life has been a very interesting journey thus far. in my quarter century crisis im and not certain of much except that i love cooking and entertaining, and pleasing people is my passion. (wait that sounded a little funny) i am goofy eccentric, and love to laugh, in fact i often laugh at the most inappropriate times. i place high value in honesty and working hard. i don’t really believe in faking it until you make it, without some base knowledge or some sort of depth to your cause. i believe in making mistakes and trying everything once as long as you bring yourself no harm and no harm to others. i am a new age hippy, my words to live by are freedom, serenity, and love. i look for signs of the world and listen. i do judge, anyone who says they do not is a liar, but i use my judgements against you to reflect back on me to see how i can better myself. i hate constraints of our society, including grammar, punctuation, and recipes. i think fast except when it comes to numbers. the culinary world has always been and shall be my safe haven and outlet. i want to inspire, teach, and learn.

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