The Healthiest Cut Of Meat For Your Meals

by Paula | October 25, 2013 1:59 am

In the old days when my parent were young, you had a friendship with the neighborhood butcher who guided you through the process to find the perfect cut for your meals. Now, these specialists are harder to find, and many consumers buy a majority of their choices straight from a meat case filled with pre-packaged meat cuts.  But which cuts are best for a health-based diet?

Lean cuts usually contain the words ’round’, ‘loin‘ and ‘sirloin‘ my meat market owner explains to me.  When it comes to beef, choosing a more marbled cut has more flavor, but the marveling is fat, therefore, increasing the calories.  A choice or select grade is a healthier choice.  It’s important to note that evidence published in the September 2012 medical journal called BMJ Open, linked eating red meat and processed lunch meats such as bacon, pork, sausage and sandwich meats to an increased risk for type 2 diabetes in women and an increased risk of colon cancer in both men and women. A story in the LA Times stated: “The team, which included Harvard School of Public Health epidemiologist Dr. Walter Willett, reported that people who said they increased their intake of red meat — beef, pork or lamb — over a four-year period had a higher chance of developing Type 2 diabetes in the subsequent four-year period than people who said the amount of red meat they ate stayed stable or went down.”

Labeling on meats can be helpful, but you still need to be an informed consumer.  Look for labels reading ‘American Grass fed’, ‘USDA Organic’, or a heart with a check mark inside that represents the approval of The American Heart Association.

When choosing chicken, look for brands that state: no antibiotics, no animal bi products, all vegetarian diet and does not state that they plump the breasts with saline.  Many people find that Amish chicken is more flavorful.

They are labels that are used that are not enforced by any agencies and don’t have a lot of meaning. They are ‘natural’, or ‘no hormones'(because federal regulations prevents the use of hormones on poultry and pigs anyway).

I have made an effort in the last year to greatly reduce the number of days that I feed my family meat.  I do have an excellent neighborhood butcher, and our seasonal organic markets always have organic local farmers who raise organic animals to sell.  For recipe ideas go to the recipe section of[1], and on my boards on Pinterest for ideas.


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