New Cookbook Serves Up the Ingredients for Healthy, Great-Tasting Beef Meals

By Charlene Schuster, Executive Director Montana Beef Council

Just in time to help with those New Year’s Resolutions comes The Healthy Beef Cookbook - 130 Luscious Lean Beef Recipes for Every Occasion. The book is produced by the food and nutrition experts of the American Dietetic Association and the beef authorities at the National Cattlemen’s Beef Association, on behalf of the Cattlemen’s Beef Board. The Healthy Beef Cookbook is now available in bookstores nationwide and on Web sites like www.amazon.com for $21.95 or by contacting the Montana Beef Council.

Co-authored by Richard Chamberlain, nationally known chef and owner of Chamberlain’s Steak and Chop House in Dallas, TX, and registered dietitian Betsy Hornick, The Healthy Beef Cookbook contains more than 130 delicious and nutrient-rich recipes, color photos, nutrition tips and culinary techniques that feature lean beef. Many of the recipes take 30 minutes or less to prepare. The book was funded by America’s Beef Producers through the Beef Checkoff Program. Consumers can eat healthfully and enjoy their favorite foods. The Healthy Beef Cookbook offers everyone ways to easily prepare delicious meals
that are loaded with nutrients.

The Healthy Beef Cookbook Recipes Helps You Get More Nutrition From Calories

Consumers increasingly want resources to help them easily enjoy the foods they love as part of a healthful lifestyle. The Healthy Beef Cookbook makes it simple for people to follow the 2005 Dietary Guidelines for Americans and MyPyramid, released earlier this year, and to get more nutrition from their calories without sacrificing taste.

For example:

• 93 percent of the recipes are good or excellent sources of protein, iron, zinc, vitamins B6 and B12 and selenium.
• The recipes are satisfying and delicious for people watching their weight – nearly 75 percent have less than 400 calories per serving.

The Healthy Beef Cookbook Features New Leaner Beef Cuts

The United States Department of Agriculture recently updated its Nutrient Database to include 29 beef cuts that meet government guidelines for lean, meaning fewer than 10 grams of total fat, 4.5 grams or less of saturated fat and fewer than 95 milligrams of cholesterol per three-ounce serving (and 100 grams). The 29 cuts are featured in The Healthy Beef Cookbook and include cuts like the flank steak, tenderloin, 95 percent lean ground beef as well as newer cuts of beef, such as the Western Griller steak and Ranch steak. All 29 lean beef cuts have, on average, one more gram of saturated fat than a skinless chicken breast per three-ounce serving.

Beef: Questions & Answers is a joint project between MSU Extension and the Montana Beef Council. This column informs producers about current consumer education, promotion and research projects funded through the $1 per head checkoff. For more information, contact the Montana Beef Council at (406) 442-5111 or at beefcncl@mt.net

Return to regular view	Text-only	Updated: 08/29/2006