It’s Taste It Or Waste It time again – and today we’re talking meat, and specifically – RED MEAT.
Who hasn’t had a juicy burger or ordered the filet mignon at a steak restaurant slathered in sauce, mushrooms and onions? And there’s all those summer BBQ’s. But is Red Meat actually healthy, or harmful, to your diet?
The biggest advantage to Red Meat is the great flavor and taste. In my opinion, few foods can rival properly seasoned and cooked meat. Red Meat is also full of protein and contains vitamins A, C, D, E, as well as Folic Acid, Zinc and Iron. The protein is “complete” in red meat, meaning it contains all of the essential amino acids needed for maintenance and growth of lean muscle tissue. Lean cuts of meat are generally the best and most balanced sources of proteins, amino acids, vitamins and minerals that you can find. The calorie count ranges from 180 – 320 calories for a card-deck sized cut (which is about 3 ½ oz) Of course the fattier the cut, the higher the calorie count. For comparison, a 5 oz. cut of chicken breast has only 150 calories, so you can see red meat is denser in calories. That’s not necessarily a bad thing – more a fact to be aware of…
First and foremost is the link between Red Meat consumption and cancer, premature death, and other health risks. The reasons aren’t exactly clear, but what isn’t dispute is the fact that people who eat Red Meat on a daily basis will likely suffer more health issues than those who eat on a less regular basis.
Sadly, as we all know, the best tasting meat tends to be the fattier cuts loaded in saturated animal fat – yes, the artery clogging goop. As it the these cuts weren’t bad enough on their own, we fry them, top them with fattening sauces, and pair them with other poor food choices that don’t fit into a healthy diet program e.g. fries. Plus there’s the risk of contracting Salmonella from undercooked or improperly prepared meat.
As I’ve said often on Angry Trainer Fitness, I believe moderation is key when eating meat. I would also recommend opting for the less fatty cuts of meat like top sirloin, or 90% lean ground beef. A simple rule – if you can see the marbling of fat in the meat, put it back. Look for red meat that has little to no fat and whatever is there – trim it off. And only eat a portion – remember the deck of cards – that’s the serving size you should be aiming for.
Red Meat isn’t bad – the type, the serving size and how often you eat it are what counts most. The truth is that while it’s possible, it’s very difficult to get “complete” proteins in your diet without the inclusion of meat. In my opinion, there’s nothing wrong with a little steak a couple of days per week – just don’t overdo it.
TASTE IT OR WASTE IT:
I say… Taste It!