Four Reasons To Put More Beef on Your Plate
credit: @dsmhomecook
With warmer weather approaching, Iowans have begun to heat up their grills or smokers in anticipation of cooking up family favorites or trying new recipes featuring different cuts of meat. Beef is a versatile summer favorite. Not only is it delicious, but in honor of May Beef Month, here are four additional reasons beef should be featured on your plate:
1. Beef is a high-quality, complete protein.
We often think of protein as a nutrient that helps build strong muscles. While that’s true, protein is also responsible for our growth, body maintenance, energy production and transmitting information across our cells and organs.
Protein is found throughout the human body: in our muscles, bones, tissue and even hair. However, the 9 essential amino acids (which form protein) needed for overall body regulation must come from food. Animal-based proteins—like beef—are “complete” proteins because they contain these specific amino acids.
2. Beef is a natural source of B12 and a superior source of zinc.
B12, only found naturally in animal-based proteins, helps promote brain development in young children, and for adults, it helps our nervous systems function regularly. Zinc also provides healthy developmental benefits for young children, as well as pregnant women.
With a global, renewed focus on immune health, zinc is a critical mineral that supports immune function. The human body does not store zinc, so it is necessary to consume zinc every day. Just one 3-ounce serving of beef can provide 64 percent of zinc’s daily needed value.
3. Beef is a sustainable choice.
It’s true. Cattle are the ultimate ‘upcyclers.’ They can graze lands unsuitable for raising crops, this means turning poor quality land into high quality beef, and grazed lands help capture carbon beneath the soil.
Emissions are a hot topic, and a recent analysis has shown beef production in the United States has increased by 18 percent in the last 30 years; however, per-unit emissions of beef have fallen more than 8 percent. Because of advances in animal genetics, nutrition and overall health, today’s farmers produce the same amount of beef as they did in the mid-1970s but with a third less of the cattle.
4. Beef cattle are raised with care.
Farmers are proud stewards of the land and animals, a responsibility they do not take lightly. To keep up to date on the latest animal care standards, farmers often work with their local veterinarians and animal welfare experts to provide their cattle with a comfortable, low-stress environment to live. They also work with nutritionists to give their animals what they need for healthy growth at every stage of life.
In short, beef nourishes our bodies and gives us a reason to gather around the table together whether it’s Spaghetti and Meatball Monday, Taco Tuesday, Wine (and Steak!) Wednesday, T-bone Thursday, Filet Mignon Friday… You get the point: There’s always a reason for beef.