Attention meat lovers: Grass-fed beef is better for you
We are what our food eats
Jul 4, 2017
If you’re a meat lover conflicted between succumbing to your appetite for meat or eating healthy, then fuss no more. Grass-fed beef, my carnivorous ladies and gentlemen, is the answer to all of your diet and cholesterol related problems.
Grass-fed beef is set apart by the cow’s diet prior hitting your local supermarket. Unlike most commercial beef, which are grain-fed, these cows have eaten nothing but, you guessed it, grass. This diet makes the beef higher in omega 3 fatty acids, conjugated linoleic acids (CLA), and vitamins A and E.
To break it down, here’s what each of those can do for your health. Omega 3 are anti-inflammatory fatty acids. They help lower your blood pressure and cholesterol levels, and decrease chances of having a heart attack by keeping your arteries unclogged. CLA are fat-burning acids that increase lean body mass, and help control your hunger hormone called the ghrelin. Finally, vitamins A and E helps slow the wear and tear of our body, and enhances your immune system.
All of these perks because the cows had nothing but leafy greens for breakfast, lunch, and dinner. In a way, it’s like reaping the benefits of a vegan diet while having your burger undergo the diet for you.
You can also rest assured that this beef is cruelty-free. Grass-fed beef, more specifically Australian Grass-fed beef come from happy cows. These animals lived a happy life lazing around in wide hectares of grasslands. They weren’t force fed and are free of any artificial supplements.
These happy cows also make for more delicious meals. In Australian Embassy’s recent culinary trail featuring said beef, chefs from all over Metro Manila, Cebu and Davao sing the same praise saying grass-fed beef tastes more like how beef is supposed to taste, oozing with earthy and herby flavors. Here are some ways you could prepare (or eat) this wonderful piece of meat.
Sirloin, ribeye, grilled, pan-fried, or smoked, grass-fed beef can be prepared in every shape and manner of the steak. A couple of my favorites from the trail were the slow roast herbed australian grass-fed tenderloin fillet with shimeji mushroom truffle sauce (left) from Abuela’s, and chuleta al ajillo con patatas (right) from Vask Tapas Room.
You can also enjoy grass-fed beef as a pastrami in a sandwich. For example, Wildflour Cafe and Bakery’s Reuben Sandwich.
Of course, this list won’t be complete without everyone’s favorite quarter-pounder. We found one of the juiciest burger’s in town in the California burger (left) from Wildflour and the breakfast burger (right) from Hyatt City of Dreams Manila’s The Café.
You wouldn’t think it, but mixing the grass-fed beef into pasta is actually one of the best and most balanced way of serving it. We recommend preparing it as a ravioli or in a lasagna dish like Sala’s oxtail and mushroom ravioli (right) and The Café’s deconstructed lasagna (left).
Don’t limit yourself to the usual though. You can also enjoy your beef in a stew. For example, follow authentic swiss restaurant Chesa Bianca’s lead with their beef consomme with oxtail tortellini. It’s a beef brisket with a hearty broth mixed with some vegetables.
For those with a more adventurous palate, you can also try eating grass-fed beef raw. Some carpaccio or tartare maybe? Get a taste of both from Sala Bistro’s grass-fed beef tartare and carpaccio.
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This is not to say that you should abandon your Tilapia and salmon, and substitute those vegetables with all steak, quarter-pounders, and bacon.
We’re just saying that if you want to indulge, this is the healthier option for you.
Photos courtesy of pixabay.com and instagram.com
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