Thanks to Texas Longhorn beef, today’s heath-conscious consumer doesn’t have to avoid tender juicy steaks. Not only is Longhorn beef leaner than that of other breeds, it is also lower in saturated fats. The flavorful Longhorn beef has less cholesterol and calories than chicken. Definitely good news for a healthy lifestyle! Including lean beef in a heart-healthy diet can positively impact blood cholesterol levels. Studies have shown that eating lean beef can help increase “good” cholesterol and reduce “bad” cholesterol in people with elevated cholesterol levels.
Source: Longhorn data: “Nutrient Density of Beef From Texas Longhorn Cattle; Texas A&M; 1987. Other data: USDA Today 11/29/91. Pope Lab, Inc., Dallas, TX
“Lean beef is good for you and the key word is lean. A heart patient can eat steak every meal if it is in the right proportions. Longhorn meat on the average contains 10 percent less saturated fat than that of other cattle. That puts lean Longhorn beef on par with skinned boneless white meat of chicken and that fact may come as a surprise to many dieticians.”
Dr. Joseph Graham, Cardiovascular Surgeon at St. Johns Medical Center in Joplin, Missouri, and a Longhorn breeder himself. “Red meat is really a treasure trove of nutrients, including protein, iron, Vitamin B12, and more. One of the healthiest red meats is the Longhorn beef, which is extremely low in fat.”
Cliff Sheats, certified clinical nutritionist, and nationally recognized author of Lean Bodies, Total Fitness.
Beef is the number one source of protein, zinc and Vitamin B12, and the third best source of iron in the food supply. You’d have to eat almost 12 cans of tuna to get the equivalent amount of zinc in one 3 oz. serving of beef. It takes seven chicken breasts to equal the Vitamin B12 in one 3 oz. serving of beef. Beef is also a good source of selenium, providing 20-30% of the recommended daily allowance for men and women. Recent research has found that selenium may reduce the risk of heart disease and certain types of cancer (such as prostate) as well as enhance the body’s ability to fight infections.
1. Texas Longhorn beef cooks quickly due to its low fat content. Fat acts as an insulator so the heat must penetrate the fat before it begins to cook the meat. Therefore, the less fat, the quicker the cooking time. Be careful not to over cook it. 2. There is not much shrinkage in Longhorn beef. The cooked size is close to the same size you started with. 3. It is never necessary to cook Longhorn beef in additional fat. It contains just enough natural fat to allow it to cook to perfection. 4. To broil, position the meat 3-4 inches from the heat. Watch it closely while cooking to achieve desired doneness. Broiling slightly frozen steaks keeps them juicier. 5. A low fire works best in gas grilling. 6. Longhorn beef roast should be cooked at 275 degrees F. 7. A meat thermometer is recommended to monitor desired doneness. Ground beef should have an internal temperature of 160 degrees F.
Information from “Texas Longhorn Beef For a Healthy Lifestyle” Texas Longhorn Breeders Assoc of America, 2315 N Main Street 402, Fort Worth, TX 76106. Http:// www.tlbaa.org
There are two essential fats in our diet, omega-6 and omega-3 fatty acids (EFAs). Omega-3s are most abundant in seafood and certain nuts and seeds, but they are also found in animals raised on pasture. And meat from grass-fed animals has 2-4 times more omega-3s than meat from grain-fed animals. Omega-3s are called "good fats" because they play a vital role in every cell and system in your body and of all the fats they are the most heart-friendly.
People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat and remarkably they are 50% less likely to suffer a heart attack. Omega-3 s are essential for your brain as well and people with a diet rich in omega-3s are less likely to suffer from depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer's disease. Also beginning research indicates another benefit is a reduced risk in cancer including a 76% reduction in women's risk of breast cancer.
The meat from animals raised on pasture had more vitamin E and stayed fresher longer, most likely because of the increased levels of antioxidants. When consumers choose grass-fed beef they too get an extra helping of vitamin Es immune-boosting, age defying antioxidant.
In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most people tend to be deficient in vitamin E. Vitamin E deficiencies have been linked with diabetes, immune disorders, AIDS, muscle damage in exercise, Parkinson's disease, eye diseases, and lung and liver diseases.
One of the reasons that grass-fed meat is nutritionally superior to feedlot meat is that grass-fed animals graze living plants, not stored forage. As seen above, fresh pasture has higher levels of beta carotene than grass that has been harvested and turned into hay or silage. The meat of animals on fresh pasture will be higher in beta carotene, an important antioxidant.
Sources: Siscovick, DS, TE Raghunathan, et al (1995) "Dietary Intake and Cell Membrane Levels" JAMA 274(17): 136-1367 Simopolous, AP & Jo Robinson (1999). The Omega Diet. NY. I larper Collins Ford, Earl S and Sowell, Anne. "Serum alpha-tocopherol status in the US population: findings from the Third National Health and Nutrition Inanimation Survey." American Journal of Epidemiology, Vol 150, Aug 1. 1999, pp290-300 more sources at www.eatwild.com