Beef
Lean beef is a great source of high-quality protein, meaning it supplies all essential amino acids the body needs to build and repair muscle tissue.
Animal products, like beef, contain the heme form of iron, which is more easily absorbed by the body than nonheme iron.
Did You Know?
- A standard serving size of beef is 3 ounces, or about the size of a deck of cards.
- Nearly one-half of Florida’s agricultural land is involved in cattle production.
- Cattle were first introduced to North America in Florida in 1521 by Spanish explorer Juan Ponce de Leon.
- There are 29 cuts of beef that meet government guidelines for lean, including some of Americans’ favorites like tenderloin, T-bone and flank steak.
- Florida is home to five of the top 10 largest cow-calf operations in the U.S.
Shopping, Preparing and Storing
- Check the label for lean and extra-lean cuts of beef when grocery shopping and choose cuts with the least amount of visible fat (this is known as marbling).
- The best way to safely thaw beef is in the refrigerator. Keeping meat cold while it is defrosting is essential to prevent the growth of bacteria.
- Keep raw beef in the refrigerator at 40 degrees F or less until the time of preparation. For the best quality, try to use within two days or freeze the meat for up to four months.
Cooking Tips
- To reduce the fat content, drain the excess grease from the beef after browning the meat.
- Cook ground beef at a moderate temperature instead of at high heat to reduce the shrinkage and seal in the flavor.
Beef Nutrition
Serving size: 1 small patty made from 90 percent lean ground beef
Calories: 156; Total Fat: 8 g; Saturated Fat: 3 g; Total Carbohydrates: 0 g; Protein: 19 g; Sodium: 49 mg
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