email this pageToday there are about as many varieties of beef in the meat case as there are cereals in the cereal aisle. So how do you choose which is best for you? According to Mel Coleman Jr., a fifth-generation rancher who's leading the charge for better beef, "natural" is best. He is chairman of Coleman Natural Meats, the company that brought "natural" beef to the American dinner table more than 25 years ago. His company's meats are labeled "no antibiotics, no added hormones, no animal byproducts in feed and grass fed." Why do these things matter?
- Antibiotics. According to the Food and Drug Administration and the American Medical Association, antibiotic use in animal feed is of great concernbecause it may be creating human antibiotic resistance?meaning the drugs we need may not work when we need them.
- Feed with animal byproducts. According to the science known today, vegetarian feed minimizes the risk of BSE (mad cow disease). BSE is caused by mixing animal byproducts back into the livestock feed.
- Growth hormones. "They may make good economic sense," says Coleman, "but they don't make good common sense." The European Union has banned all beef imports treated with growth hormones, saying they "raise a potential risk for consumers' health."
Just as Coleman and others like him are protecting human health, they are also concerned with environmental issues. Most producers who raise natural cattle also follow sustainable agricultural practices?that is, they take care of the land as well as the animals. Laura's Lean Beef says they manage their farms and ranches "so that the natural biological cycles of all resources (plants, trees, livestock, wildlife, water and soil) are in sync with one another to the benefit of all." A clean and natural feed supply keeps the environment and production sustainable.
If Mel Coleman and others like him have their druthers, the natural beef market will continue to grow. He believes that by raising cattle in a more natural, sustainable way, he honors "the unwritten responsibility to our children and their children and all future generations"?and he may be helping us improve our health in the process.
Beef Basics
- Natural: According to the United States Department of Agriculture, "natural" meat is minimally processed and contains no artificial ingredients, but the cattle could have been fed antibiotics and growth hormones. Almost all the meat at the supermarket technically qualifies as "natural." However, most producers who label their meat "natural" also list their criteria for raising animals naturally?usually, chemical-free feed.
- Organic: This type of meat comes from animals whose feed is certified organic, meaning there are no antibiotics, growth hormones, chemical pesticides or animal byproducts in their feed. These animals have at least seasonal access to pastures but are by no means required to be fed only grass.
- Grass-fed: These animals are raised solely on their mother's milk, grasses they graze on and hay. According to the American Grassfed Association (AGA), grass-fed cattle are lower in saturated fats and higher in essential nutrients. To be certified by the AGA, animals may not be given any antibiotics or hormones.
- Conventional or Commercially Raised: This term refers to cattle raised in large-scale production on formulated feed, which is usually based on corn. This is most of the beef you buy at the grocery store. It tends to be more marbled with fat than grass-fed.
- To find natural meat in your area, go to www.colemannatural.com and www.laurasleanbeef.com
- To download a handy wallet card listing the 29 leanest cuts of beef, go to www.beefitswhatsfordinner.com/nutrition/default.asp
Cumin-Crusted Beef Steaks with Orange-Olive Relish
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Ingredients
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 beef shoulder steaks (ranch steaks), cut 3/4-inch thick (about 8 ounces each)
1/3 cup chopped jarred roasted red peppers
1/3 cup diced red onion
1/3 cup coarsely chopped Kalamata olives
2. Add pepper to remaining seasoning; press evenly onto beef steaks. Heat a grill pan or large nonstick skillet over medium heat. Place steaks in pan; cook 9 to 12 minutes for medium-rare to medium doneness, turning twice.
3. Peel, section and chop reserved orange to measure 1 1/2 cups. Combine oranges, roasted peppers, onions, olives and reserved seasoning in medium bowl; mix well. Serve steaks with relish. Serves 4.
Recipe adapted from The Healthy Beef Cookbook, by the National Cattlemen's Beef Association and the American Dietetic Associaton (John Wiley and Sons, Inc., 2006), "Relish the Healthy Table," July 2006.
Cracked Wheat and Beef Salad
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Ingredients
1 cup fresh lemon juice
1/2 cup finely chopped fresh parsley
1/4 cup olive oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (about 1 1/2 pounds)
3 cups water
1 1/2 cups cracked wheat, rinsed and drained
1/2 teaspoon salt
3 cups chopped seeded tomatoes
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
2. Bring water to a boil in medium saucepan. Stir in cracked wheat and salt. Reduce heat; cover and simmer 10 to 15 minutes or until wheat is tender and water is absorbed. (If necessary, pour off any excess water.) Spread on metal baking sheet to cool.
3. Remove steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
4. Carve steak across grain into thick slices. Toss cracked wheat with tomatoes, parsley, mint and reserved marinade. Serve with steak slices. Serves 6.
Recipe adapted from The Healthy Beef Cookbook, by the National Cattlemen's Beef Association and the American Dietetic Associaton (John Wiley and Sons, Inc., 2006), "Relish the Healthy Table," July 2006.
Asian Express Beef Lettuce Wraps
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Ingredients
1/2 cup hoisin sauce
1/2 cup jarred peanut sauce
1 medium cucumber, seeded and chopped
1/2 cup shredded carrot
1/4 cup torn fresh mint
1/4 teaspoon salt
Freshly ground black pepper
12 large Boston lettuce leaves (about 2 heads) or iceberg or romaine lettuce
Fresh mint
2. Just before serving, add cucumber, carrots and torn mint; toss gently. Season with salt and pepper. Serve beef mixture in lettuce leaves. Garnish with mint and serve with your favorite peanut sauce. Serves 4.
Recipe adapted from The Healthy Beef Cookbook, by the National Cattlemen's Beef Association and the American Dietetic Associaton (John Wiley and Sons, Inc., 2006), "Relish the Healthy Table," July 2006.
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