Grass-fed beef – which comes from grass-fed cows vs grain-fed (ie: corn-fed) cows – has been shown to be a healthier option for humans and animals alike. Studies have demonstrated that grass-fed beef contains a much higher level of Omega-3 fatty acid, which is an essential nutrient for good health. Omega-3 fatty acids play a critical role in brain function. They are also suspected to reduce the risk of heart disease, arthritis-related inflammation, and some caners. In particular, Omega-3 fatty acids have been shown to decrease a person’s risk of arrhythmias (abnormal heartbeats), as well as lower blood pressure by slowing the growth rate of atherosclerotic plaque.
The American Heart Association recommends eating fatty fish or other foods containing high levels of Omega-3 fatty acids at least two times each week. Omega-3 fatty acids are typically found in fatty fish, such as salmon, tuna, and halibut, as well as algae, other plants, and many nut oils. Although grain is not a good source of Omega-3 fatty acids, many green plants are. As a result, grass-fed beef contains a significantly higher level of Omega-3 fatty acids, and can also be a good source of this important nutrient.
Here at the co-op our meat manager, Cheng, does a superb job keeping the meat department cases stocked with great Omega-3 fatty acid-rich options. Perhaps the most luxurious is the beef tenderloin. The tenderloin is taken from the “loin” part of the cow, right below the rib cage. Because this muscle does very little work, it is the most tender part of the cow. The tenderloin can be sold whole or in medallions, allowing for versatility in its preparation.
The Joy of Cooking has a wonderful recipe for cooking beef tenderloins with a red wine, mushroom, and rosemary “sauce.” Beef tenderloin isn’t inexpensive – grass-fed or otherwise – but this savory and hearty main dish is perfect for a special winter supper, or perhaps a Valentine’s Day treat! Serve with locally preserved root vegetable mash – such as sweet potatoes with onions – freshly baked bread, and a simple green salad. Complement this memorable feast with a good New York State Cabernet Sauvignon, such as a bottle from Keuka Overlook Wine Cellars in the Finger Lakes, or one from Miles Wine Cellars in Himrod, NY.
Sources:
University of Maryland Medical Center – http://www.umm.edu/altmed/articles/omega-3-000316.htm
American Heart Association – http://www.americanheart.org/presenter.jhtml?identifier=4632
Grass-Fed Traditions – http://www.grassfedtraditions.com/grass_fed_beef.htm?s=yh
Rombauer, Irma S., Maion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997.
Blog post by Joy Getnick
