Thursday, April 28, 2016
Pass the grass
We were both raised to believe that corn fed beef was the way to go. We both agree that, to us, it does taste the best. However, there is just too much evidence that much of the corn feed is GMO, chock full of hormones and antibiotics and Lord knows what else. After reading about the benefits of grass fed beef, it got me wondering if we should give it another shot.
Here are some of the benefits of grass fed beef:
- The way the animal is raised for grass fed is good for them and supports great farmers with ethical ranching practice.
- It is leaner than grain fed and had a higher amount of omega fatty acids, which is good for everyone.
- It contains conjugated linoleic acid that's believed reduce to cancer and heart disease risks as well as more antioxidants like vitamin E.
- It's more environmentally friendly. The U.S. produces 1.5 billion (with a B, y'all) bushels of yellow corn per year just to feed cows. That corn takes chemical fertilizer added to the soil and the gases emitted by the machines used to harvest them which leaves a massive carbon footprint. It takes half the fossil fuels to produce two pounds of grass fed beef vs. corn fed.
When I saw it kept showing up in Trader Joe's both in the regular and frozen section, I figured that would be the time to try it again. If you don't like anything at TJ's, you can return it no questions asked so what did I have to lose? I've since used their organic grass fed beef but this was my first dabble to see if I was going to be able to make the switch for the rare times we had red meat in the house.
Here's a peek at the nutritional info
I thawed the beef in the fridge and slapped it in the skillet.
I gave it a goodly amount of seasoning while it cooked like ground chipotle powder, garlic powder, cumin and some ground black pepper.
One thing I noticed was despite being 85% lean, it cooked as though it was 80% and had a lot of extra grease that I'm not used to.
When it was done, I drained the beef so what I was going to add to it wasn't swimming in fat.
I grabbed my TJ's enchilada sauce...
...and my poblano salsa.
I added two servings of each to the meat.
I gave it a stir to combine.
Time for the taco shells!
I also cut up some red cabbage I had on hand as well as some black beans.
Here's how I stack my tacos so that we get more healthy filler over meat. Layer the cabbage first.
Then the black beans. (These are crock pot beans, not from the can)
Then add about 2 oz of meat to the shell and a little cabbage on top for color. It fools you into thinking the entire taco is filled with meat.
I paired it with some roasted carrots and it was taco time!
The Mr could barely tell the difference, he said it was very slight but nothing he didn't like. I did notice that the meat was slightly more chewy due to the leanness of the meat and it was more greasy than I normally like. For the rare times we have red meat in the house, I will likely go grass fed even though it's more expensive. The reasons listed above are enough to change my mind and now, I just rinse it off slightly (not until it's bone dry though) so it gets that coating of grease off the top. (It's still plenty juicy inside)
Do you eat grass fed beef? How often do you have red meat?
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Sources for info:
The Scoop on Grass Fed Beef
Does grass-fed beef have any heart-health benefits that other types of beef don't?
Grass is Greener: Buy Healthy Meat