Steak - Red Meat

Steak - Americans are very fond of red meat. Annually, on an average, Americans consume around 67 pounds of beef. Typically steak is a slice of meat cut from the fleshy part of beef. It is rich in zinc, selenium, phosphorous, iron and B vitamins. Beef is the richest source of Carnitine - the nutrient involved in the transport of long chain fatty acids into the power house of cells - mitochondria. Translated into plain English, what that means is Carnitine - the substance found in beef - about 95 mg of Carnitine for every 3.5 Oz of beef, will help to improve your exercise performance, may help to reduce the total cholesterol and triglycerides levels and may help you to combat chronic fatigue syndrome. Some cuts of Beef may even contain less fat than a skinless chicken thigh. Steak is high in calories too due to high level of fat and protein content. But when excess fat is removed, steak can be a healthy diet. Calorie conscious steak lovers can go for the leanest pieces of steak with low calories.

Grass fed Beef offers more beta carotene, Vitamin E and Omega 3 Fatty acids than conventional grain fed beef according one study by the University of California Cooperative Extension and California State University. In the long past, cattle grazed on grass and hay while in the recent times cattle are fed with grains. The grass fed cattle fattened fast and produce fat marbled meat. 'Marbling' is a term associated with determining the quality of steak. Marbling is a special kind of fat that keeps the meat fibers from tightening during cooking. It helps beef remain juicy and brings a special flavor. Shopping becomes easier if you learn to find if the fat is finely speckled throughout the meat. When the steak is cooked, marbling melts, makes the beef juicy and lends beef a unique flavor. More marbling ensures better quality of steak. Marbling is also referred to as the taste fat. (target woman)




See also :
Soto
Hanamasa