Importance of Lean Beef in Diet

Importance of Lean Beef in Diet

As those of us in the beef industry know, beef today is leaner than ever before. Earlier this week, Dr. Clara Lau, Director of Nutrition Research at the National Cattlemen’s Beef Association, spoke to the 2015 Dietary Guidelines Advisory Committee in their second public meeting about the importance of lean beef. Lau’s message bears repeating.
Lau: “The industry has selected for leaner cattle, trimmed excessive fat and encouraged people to chose appropriate portions of lean beef more often. We listened, we changed and we wanted them to know about it.”
Lau provides some interesting statistics when it comes to how lean beef in supermarkets as today when compared to more than two decades ago.
Lau: “When the first addition of the dietary guideline was issued, fat trim on beef was a half of an inch. Today, fat trim on retail beef cuts averages less than one-tenth of an inch virtually devoid of external fat. In fact two-thirds of the beef cuts sold in the retail beef case meet government guidelines for lean when cooked and trimmed.”
She continues by reminding consumers the role beef can play in a healthy diet.
Lau: “While Americans’ waistlines are expanding, the consumption of calories and fat from beef has declined. Beef contributes only 5 percent of today’s calories, yet supplies more than 5 percent of eight essential nutrients including: zinc, iron and protein.”

 

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