WHEN YOU CHOOSE BEEF

Where's the beef? Over the past decade, Americans have consumed less and less beef. People fear that eating beef will harden arteries and cause a heart attack. This is not true if beef is eaten in moderation. A diet high in fat and cholesterol may cause certain health problems, but beef alone may not be the only culprit.

Some cuts of beef are high in fat and cholesterol, others are not. Eating lean cuts of beef (beef low in fat) gives the body iron, protein, and vitamin B12. The most lean and nutrient dense cuts of beef are the round, tenderloin, sirloin, and flank. When buying ground beef, it is best to buy ground round or extra lean options.

Cooking methods can also significantly reduce the fat in beef. It is best to:

broil
boil
bake
roast or
grill

Try to avoid frying meats. Any visible fat should be cut off before cooking. To decrease fat even more when preparing lean ground beef for sloppy Joe sandwiches, spaghetti sauce, or other dishes, rinse the beef in a strainer for 1 to 2 minutes before adding it to the sauce or dish you are preparing. This removes some of the excess fat. Burgers and meatloaf can be squeezed in a paper towel to remove some excess fat after cooking.

When cooking beef, proper food handling techniques will reduce your risk of food poisoning.

Here are some rules to follow:

store beef at a refrigerated temperature of 40 degrees Fahrenheit
cook beef medium well to well, an internal temperature to 157 degrees Fahrenheit
reheat leftover beef to 165 degrees Fahrenheit
use a separate cutting board for beef, and wash and disinfect it thoroughly

Disclaimer: This content is reviewed periodically and is subject to change as new health information becomes available. The information provided is intended to be informative and educational and is not a replacement for professional medical evaluation, advice, diagnosis or treatment by a healthcare professional.

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