I don't think I've shared a beef recipe yet on this blog. It might be because we rarely eat it. To eat meat or to not eat meat is an interesting subject and heated debate among many. Beef is a concentrated source of protein, minerals, fats, and vitamins. For the deficient person, beef can be extremely beneficial. For someone dealing with diseases of excess, beef may lead to more health issues. Eating beef raised on corn, which is most likely GMO-corn, leads to the need for medications for the cattle, different types of fat deposited in the meat, and a reliance on a type of agriculture that is not sustainable for our planet. Plus, most feedlot cattle these days are pumped full of hormones to grow and plump up quicker, making the business of raising cattle more profitable. If this isn't enough, it has now been found that a quarter of all ground beef is now tainted with drug-resistent bacteria, such as staph aureus.
When cooking with beef, look for a source of locally raised organic grass-fed beef. Grass-fed beef is lower in saturated fat and higher in Omega-3 fatty acids, CLA (conjugated linoleic acid), and vitamin E. In fact raising cows on grass is what nature intended. It has only been in the last 70 years that farmers began feeding grain (corn) to cattle. Eating beef with green leafy vegetables, especially cultured vegetables, helps digest the meat, making the meal even more beneficial.
I feel best revolving my diet around plants and eating beef on occasion, only when I feel I really need it. The end of pregnancy creates an extra demand on a woman's body. I found that eating red meat about twice a week in the second and third trimester of my pregnancies was very beneficial. Now breastfeeding a busy, scooting, almost-crawling five-month-old, I feel good having beef in my diet a few times a month. Of course you'll need to decide how often, or if at all, eating beef is right for you.
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