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Get more nutrients into your diet with the crash course in nutrition provided by these videos.
You Will Need
- A butcher
- Creativity in the kitchen
- A kitchen scale
Choose lean cuts
Buy lean cuts of beef with minimal outside fat and minimal marbling. Cuts from the loin are best. Ask your butcher for suggestions.
Trim the fat
Trim excess fat from beef before cooking. Trimming fat can reduce your saturated fat intake by as much as half.
Avoid processed meats
Don't buy processed meats or factory-ground hamburger, which often contains extra saturated fat. Ask your butcher to custom-grind your hamburger from lean cuts of beef.
Take it easy on the grill. Charring beef at high temperatures produces carcinogens in the meat.
Eat smaller portions
Limit red meat to 3- or 4-ounce portions, and don't eat more than 12 ounces total per week.
Be creative with your meals. Make red meat an accent or a side dish instead an entree. Add small amounts to dishes like stir-fry, salad, and soup.
Try a buffalo steak or burger. Buffalo is a healthy alternative to beef because it has less fat, calories, and cholesterol than beef and has more protein and iron.