Nutritional New Beef Cuts

Texas A&M meat scientists have completed research that will not only bring more value to a beef carcass, but more nutritional choices for consumers. Joe Brown has more in this week’s From The Ground Up.

"What you're seeing is really a revolution in the nutrition of the beef that's offered to consumers today."

"As you take this and break it down into the individual muscles, and produce cuts like this, you really enhance the nutritional value of this product to the consumer."

Meat scientist Dan Hale says lean red meat is a good fit for almost anyone's diet.

"When you go to the meat case nowadays, what you're going to see is a sea of red, and that red is really a great thing because that shows product that is low in fats, low in calories, and low in cholesterol."

"And Beef, along with the other meats, are very high in nutritional profile. They have a lot of zinc, a lot of vitamin B-12, in addition to that, just one six ounce serving will supply almost 90% of the protein needs that the average American has."

And beef is a great source for iron.

"Most women are deficient in iron, so beef is a great additional to the diet of those people that need more iron in their diet."

Hale says there are three 3 Ps to remember to insure you’re eating healthy meat products

"The first one is picking the right cuts. Picking cuts that are lean, that have less fat on the outside. We're not talking about marbling, we're talking about the fat along the outside or the seam fat, like you see in this cut, the seam fats, so picking the right cut, cuts that are lean, a little bit of marbling is fine. Even the American Heart Association says that that will fit into a healthy diet. The second P is prepare it properly. The third P is eating the right proportions."

And according to Dr. Hale, when you put those three Ps together, you'll find out that beef will not only fit any diet, it will provide a lot of valuable nutrition to your diet as well. I’m Joe Brown, tracing the journey our food makes from the farm to our tables, From The Ground Up.


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