The number of choices that we have while grocery shopping is overwhelming. What type of beef should you buy that fits into your weight loss plan?
“All Natural”, “Certified Organic”, “Grass Fed”, “Grain Finished”– what do these choices mean? You may find yourself asking, “Which beef should I buy that’s best for my weight loss plan?”
What’s also confusing is the number of people trying to influence our decision making. With many of us firing up the grill for outdoor dining, we are taking a look at beef choices to better help you understand the differences.
Across the nation, cattle farmers and ranchers raise cattle using resources available in their local areas to produce nutritious, safe and delicious beef. All choices of beef are excellent or good sources of 10 essential nutrients and many of our favorite cuts are considered to be lean. T-Bone, Sirloin, 93% Lean Ground Beef, are all lean cuts and can provide us with key nutrients that we need.
This means you can feel good about putting lean beef on the table. You’re providing your family the benefits of heart health, muscle development and weight management in a meal they know and love.
And you will find that lean cuts of beef fit right into your own weight loss plan.
What’s the Difference?
- Beef that is produced as grain-finished spends most of their lives grazing on pasture, then spend 4 – 6 months in a feed yard.
- They are free to eat a balanced diet of grasses, grains and other forages and may be given FDA-approved antibiotics or growth products.
In addition, they may also be given vitamin and mineral supplements and receive individual attention to clean water and room to roam.
- Cattle spend their entire lives grazing on pasture or forages when they are grass-finished.
- They may also judiciously be given FDA-approved antibiotics or growth products
It can be difficult to produce year-round in North America due to changing seasons and weather conditions. There are not many green pastures in the middle of winter!
Naturally raised beef can be grain-finished or grass-finished, you can look at the label for details.
- These cattle have never received antibiotics or growth products and may be given vitamin and mineral supplements.
- They must be certified by USDA’s Agricultural Marketing Service.
- Cattle can be grain-finished or grass-finished when raised organically, as long as the feed is 100% organic.
- They have never received antibiotics or growth products and may be given vitamin and mineral supplements.
They must be certified by USDA’s Agricultural Marketing Service- look for the official label.
What’s reassuring to know is that all beef choices are safe and wholesome products that you can feel great about eating while on your Profile journey and feeding your family!
Here are a three “Profile-Approved” recipes using lean beef that you can use right away:
- 4 3-4 oz. Lean ground beef patties or four vegetarian burgers
- 4 large Lettuce leaves (romaine, bib leaf or iceberg)
- 4 slices Tomato
- 4 slices Red Onion
- 2-3 slices Dill Pickles
- Sugar-free ketchup and mustard
- Grill burgers to an internal temperature of 145 degrees (64 C)
- Place on top of lettuce leaves along with the tomato, red onion, sliced dill pickle and sugar-free ketchup and mustard
- Grill or Oven
- 12 oz lean sirloin
- ¼ c snipped parsley
- 3 T lemon juice
- 3 T water
- 1 T olive oil
- 1 garlic clove minced
- ¼ tsp. pepper
- 1 med red or green pepper or both cut into 1” pieces
- 4 green onions cut into 2”pieces
- Trim beef. Place beef in plastic bag.
- Marinade: in small mixing bowl stir together parsley, lemon juice, water, olive oil, garlic and pepper. Pour over beef. Seal bag.
- Cook green and red peppers, green onions in boiling water for 1 min. Drain well. Place on 4 long skewers, alternating meat and veggies
- Place skewers over unheated rack on broiler pan. Broil for about 10 minutes or try them on the grill.
Slow-Cooker Shredded Beef:
Slow-Cooker Shredded Beef
- 1 beef shoulder roast boneless arm chuck roast or blade chuck roast (2 lbs)
- 3 stalks celery chopped
- 1 large onion chopped
- 2 cups carrots chopped
- 2 cups jicama diced
- 2 cups low sodium beef broth
- ½ cup Profile Rosemary Balsamic dressing
- 2 tablespoons minced garlic
- Salt and pepper
- For optional browning, spray large nonstick skillet with non-stick cooking spray and brown beef roast on all sides over medium heat.
- Place celery, onion, carrots, jicama, and garlic in 3-1/2 to 5 quart slow cooker; place roast on top.
- Pour broth and dressing over top.
- Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
- Remove roast from slow cooker.
- Skim fat from cooking liquid, if necessary and reserve vegetable mixture.
- Shred beef with 2 forks.
- Combine shredded beef and reserved vegetable mixture.
- Season with salt and pepper, as desired.