Some people fear a big, juicy steak more than any other food. On the other hand: meat lovers couldn’t live without it. Is beef a fat burning food? Turns out the answer lies in the animal’s diet…
Grain-Fed Madness
To save money, most beef farmers use grains (soy, corn, etc.) to feed and fatten their animals. This kind of diet is incompatible with their digestive system (cows usually eat grass) and takes a toll on their health. That’s why the grain-fed steak in your plate contains little to no omega-3, very little vitamins and minerals, and too much inflammatory omega-6 fats that contribute to body fat accumulation.
Grass-Fed Superfood
On the other hand – feeding cows with a natural grass diet like in the “good old days” makes their meat one of the most nutritious protein foods. In fact, grass-fed beef contains 2 to 4 times more omega-3 (essential fatty acids), 4 times more vitamin A and E, a lot more conjugated linoleic acid/CLA (a natural fat burner), and less fat and calories per pound than regular grain-fed beef you buy at the supermarket.
Is Red Meat Bad For Your health?
The media scare about the dangers of red meat never differentiates processed, chemical-laden meat scraps from healthy beef raised the right way. While we don’t need meat to survive, beef and other red meats are no more dangerous than other protein sources.
Healthy Trans Fats?
There is such thing as healthy trans fats. If your beef is grass-fed, it will naturally contain conjugated linoleic acid (CLA), a proven fat burner. Man-made artery-clogging artificial trans fats come from the hydrogenation of vegetable oils, while healthy trans fats occur naturally in animal products like beef, cheese and milk.
Superbugs and Toxic Fat
Each year, more than 15 million pounds of antibiotics are used on grain-fed cattle in order to make them grow bigger. Traces of these antibiotics, along with toxic chemicals (pesticides and herbicides used on grains the cows are fed with), are all stored in the animals’ fat. Yummy! Studies show the consequences of this abuse: 47 % of the meat and poultry samples from all around the US contained antibiotic-resistant bacteria which can lead to serious infections like MRSA. Unfortunately, the food safety arm of USDA – known as the Food Safety and Inspection Service (FSIS) – has failed to recall meat that contains harmful residues, even when it is aware that the meat has failed the safety tests.
The Worst Practice In The Industry
In 2011, food manufacturers, butchers and restaurants have been busted on the most outrageous practice in the industry: meat glue. Made from enzymes or blood coagulants, this gooey substance is used to recombine steak pieces together and sell them as expensive high-quality cuts, while making the meat 100 times more prone to bacterial contamination.
How Can I be Sure My beef Is Grass-Fed?
The best way is to buy local and get to know a beef farmer personally. Some farmers will feed their cattle grass for most of their lifespan, but “finish” them with grains in the last months before sending them to the slaughterhouse. Because the last 90 to 160 days of diet determine how much nutrition your big, juicy steak will contain, this process removes any benefits the initial grass diet might have had. This can get confusing really fast; learn to understand these claims and you’ll be sure you’re spending your time and money on the right fat-burning beef :
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Summary--> Learn where your beef is coming from and how it’s raised.
--> If you have to eat grainfed beef, stick with the leanest cuts that won’t contain the usual toxins stored in the animal’s fat.
--> Like everything else, eat beef in moderation and within your daily calorie needs.
