Dining on grass-fed beef offers not only intense pleasure, but also a number of health benefits.
Hankering for a juicy, luscious burger? A tender flavorful filet mignon? Go for it! (As long as it is grass-fed.)
Grass-fed beef has high levels of Conjugated Linoleic Acid (CLA.) CLA is a group of polyunsaturated fatty acids found in beef. Studies point to several health benefits of CLA including the reduction of hardening of the arteries, onset of diabetes, fat body mass, and the power to block cancer growth. A recent study demonstrated that women with significant CLA in their diets lowered their risk of breast cancer by 60 percent.
Grass-fed beef is lower in cholesterol, fat, and calories as compared to grain-fed beef. Grass-fed beef is high in Omega-3 fatty acids, — known to reduce cholesterol, cancer, high blood pressure, and the incidence of diabetes and to increase brain function.
The risk of infection from E.coli from eating beef is virtually eliminated. Good, quality grass-fed beef should come from small, local ranches. The beef I buy weekly comes from a local ranch near Escondido, California. The cattle are born and raised in the oak-lined meadows of Palomar Mountain and are allowed to feed and graze on native, sustainable California grasses. After about a year, they are moved to a family-owned finishing ranch, where they continue to feed on even more natural, organic grasses.
The cattle’s feed and the humane treatment of the animals is strictly monitored (http://www.animalwelfareapproved.org/) throughout the entire process. The beef I buy from a local butcher is always fresh, never frozen.
In short, responsibly raised entirely grass-fed beef of the highest quality will offer you unmatched flavor and health benefits. With grass-fed beef, a formerly guilty pleasure is now a healthy pleasure.
Mange bene vivi felice! (Eat well, live happy.)
When I serve burgers or filets at home, I like to offer a few homemade toppings. Two favorites are caramelized onions and sauteed mushrooms.
In a large frying pan over medium heat, melt butter with the olive oil. Add the onions and sprinkle with salt and pepper.
2 Tbsp. organic, salted butter
2 Tbsp. extra-virgin olive oil
2 large sweet organic onions, sliced
1 tsp Pink Himalayan Sea Salt
3/4 tsp freshly ground pepper
Cook over medium heat in a large frying pan until carmelized (about 20 minutes.)
1/4 cup extra virgin olive oil
2 Tbsp organic sweet butter
1 lb. thickly sliced mushroom
1 tsp Himalayan sea salt
1/2 tsp freshly ground black pepper
2 minced garlic cloves
1 tsp fresh lemon juice
Preparation: Add butter and oil to large frying pan. Add mushrooms, salt, pepper, and garlic cloves. Saute over high heat. Stir often. Cook about 5 minutes. Add lemon juice at the last minute. (A splash of brandy at the very end never hurts.)