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Grass-Fed Goodness: Better Choices in Beef

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Ribeye Steak with Mushrooms and Red Wine Sauce

(Family Features) - Does it really matter what cattle eat? For a growing number of beef eaters, it does. As people look for ways to eat healthier, many are turning to grass-fed beef.

Most beef found in stores comes from grain-fed cattle. Grain isn't a natural component of cows' diets, so they're not able to digest it well. One effect of this is that grain-fed beef loses many of its flavor and nutritional benefits.

On the 88,000-acre La Cense ranch in Montana, Master Ranchers like Bud Griffith have been breeding hormone- and pesticide- free Black Angus cattle in a humane and sustainable environment for nearly a decade. "Our focus," says Griffith, "is on producing the cleanest natural product that is superior in taste, quality and nutrition to grain-fed beef."

Studies are showing that grass-fed beef offers nutritional advantages over other beef.

Grass-fed beef is:

  • lower in calories
  • higher in healthy Omega-3 fatty acids
  • higher in conjugated linoleic acids (CLA), which help reduce the risk of some cancers and immune disorders, diabetes and obesity
  • higher in beta-carotene (vitamin A), which helps reduce the risk of cancer and cardiovascular disease

Tina Ruggiero, M.S., R.D., says "The protein in beef is a powerful nutrient that strengthens our bodies. Beef is rich in vitamin B12, riboflavin, niacin, iron and zinc, which all play an important role in a healthful lifestyle." And, she adds, "La Cense beef has the added benefits of being natural, lean, hormone- and antibiotic-free."

How does grass-fed beef taste? It's more subtle and sophisticated than grain-fed beef and is lighter and cleaner tasting.

It also cooks differently. The flavor is accentuated by cooking at a lower temperature and for less time. Unless a recipe specifies grass-fed beef, reduce the cooking temperature by 50 degrees. Cooking time will be about 30- to 50 percent less than for conventional beef.

There are 29 cuts of beef that meet government standards for lean - add the benefits of high-quality, hormone- and pesticide-free grass-fed beef, and there are plenty of good-for-you beef to help you eat and live well.

To order La Cense Beef, learn more, or find recipes and cooking tips, visit www.LaCenseBeef.com.

Ribeye Steak with Mushrooms and Red Wine Sauce

Ingredients
  • 2 La Cense Ribeye Steaks
  • 2 teaspoons black peppercorns, crushed
  • Coarse salt
  • Splash of cooking oil
  • 1 shallot, minced
  • 1/2 pound mushrooms, cut into 1/4-inch slices
  • 1/2 cup red wine
  • 1 tablespoon flat parsley, chopped; plus more for garnish
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons butter

Preparation
    1. Defrost Ribeye. Sprinkle with peppercorns and salt.
    2. Heat heavy-duty pan until very hot. Pour in a splash of oil and add steaks. Sear for 6 to 7 minutes on each side for a medium-rare steak.
    3. Remove and deglaze pan with red wine. Scrape meat bits off pan and cook wine down to 2 tablespoons. Pour sauce into bowl or measuring cup and set aside.
    4. Using the same pan, add 1 tablespoon butter and sauté shallots on medium heat until translucent. Add mushrooms. After mushrooms have given up a bit of moisture, add herbs. If mushrooms haven't given up much liquid, you can add 1/4 cup of water. Cook for a few more minutes.
    5. Pour on a plate and lay slices of steak on top. Spoon red wine sauce on top, then sprinkle chopped parsley for garnish.

SOURCE: La Cense Beef


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