May Is Beef Month: Grill Your Way Toward Better Health

Grilling season is here, and there is no better way to tame the flame than with America’s favorite protein: beef! Not only is lean beef low in fat, high in protein and packed with essential nutrients, there are many lean cuts available – from new choices like the Ranch steak to traditional favorites such as T-Bone steak and 95 percent lean ground beef.

With the new online Interactive Meat Case available at www.iabeef.org, you can learn more about the variety of nutritious and satisfying beef cuts now available – including cut descriptions, recipes and cooking tips – to make the most of your next grilling occasion.

“Grilling is a low-fat and healthy way to cook that brings together family and friends to enjoy delicious food,” says Nancy Degner, Executive Director of the Iowa Beef Industry Council. “From flavorful beef kabobs and T-Bone steak to farm-fresh fruits and vegetables—everything tastes better on the grill.”  

As Americans start to fire up their grills this summer, here are just a few simple steps to delicious and healthy grilling with lean beef cuts:

• Look for lean - Lean cuts like Chuck Shoulder Steak, Filet Mignon, Strip steak, Top Sirloin, Top Round and 95 percent lean ground beef – are perfect for the grill. These cuts meet government guidelines for lean, meaning they have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½ -ounce serving.

 

• Farm fresh - Lean beef pairs well with seasonal fruits and vegetables that are bountiful during the spring and summer. Step outside of the traditional grilling fare of burgers and corn-on-the-cob by serving a cool salad made with crisp romaine, grilled sweet bell peppers and zucchini and top with slices of grilled Flank steak.

 

• Mouthwatering marinades - Opt for marinades with little or no sugar to help protect meat from charring. Instead, try a simple and tenderizing marinade by using an acidic ingredient like lemon or lime juice, balsamic vinegar or wine or a natural tenderizing enzyme found in fresh ginger, pineapple, papaya and figs.

 

• Avoid the burn - For even browning and cooking, turn occasionally using a spatula for burgers and tongs to turn steaks and kabobs. Do not press, flatten or pierce the meat as flavorful juices will be lost, which can also lead to fire flare-ups. And, cut off any burnt or charred pieces before eating should minimal overcooking occur.

To learn more about the lean cuts of beef, the Interactive Meat Case and how to become a true grill master, visit www.iabeef.org. You can also find recipes, nutrition information and learn more information about how to include naturally nutrient-rich lean beef during your next grilling occasion.

This article can be found at: http://www.iabeef.org/maybeefmonth.aspx