Friday, January 01, 2010 4:23 pm
Carnal Pleasure
Get to the meat of the matter behind this oft-maligned staple.
By Sheah Rarback; Photography by Andrew Meade
Should red meat be given a seat at the table of active and health-conscious people? The answer is yes for anyone who wants high-quality protein, muscle-building minerals and, with the right cut and preparation, a lean and lower-fat meal.
Interestingly, the benefits from meat do not stop after dinner. A study published in Gerontology followed 2,316 Japanese people for 19 years; it found that during the natural course of aging, the people who ate meat at least three times a week had fewer physical problems that might interfere with normal daily activities, compared to those who ate less meat.
Notable Nutrients
Meat is an easy and available source of iron—a must for athletes. Hard training increases red blood cell production and a greater need for iron. Runners have an extra concern, since they can lose iron from foot strike damage when running on hard surfaces. The iron and vitamin B12 in meat support production of red blood cells and reduce the risk of iron deficiency.
Zinc is a hard-to-find mineral that is abundant in meat. It keeps the immune system pumped, helps stabilize blood-sugar levels and is critical for the production of testosterone. It takes 40 ounces of salmon to supply the zinc contained in 3 ounces of beef!
Cuts and Cooking
To keep up with science and consumer demand, farmers have changed the type and amount of feed given to stock, resulting in a greater variety of lower-fat selections. No matter the source, loin cuts are the leanest. This includes sirloin, top loin and tenderloin. With beef, in addition to loin, cuts with round in the name are leaner. Trimming visible fat before cooking reduces the fat calories even more.
Read more about the nutritional benefits of red meat and the healthiest way to prepare it in the January/February 2010 issue of SOBeFiT Magazine.