Steak
For more than 2.5 million years, our prehistoric ancestors lived a red meat-lover's dream: They thrived on a diet rich in lean, wild game. Obesity was virtually unknown. Heart disease and stroke -- two of America's top killers -- were likewise almost nonexistent.
Fast-forward to the 21st century. If you yearn for a sizzling porterhouse or a slab of roasted-to-perfection prime rib, but restrict or totally avoid red meats to help control your intake of artery-clogging saturated fats, then Stone Age-style vittles may be the answer.
Stone-Age people were healthy, in part, because their meats were packed with heart-friendly omega-3 and monounsaturated fats. In contrast, most space-age beef is grain-fed and higher in omega-6 fatty acids and saturated fats.
Want beef? Try grass-fed varieties available at some supermarkets and by mail.
Bison, deer, elk, caribou, rabbit, and other wild game are also good options.
There are some great nutrients in every 3-ounce serving of lean beef steak:
- Protein
- Zinc
- Vitamin B12
- Iron
- Vitamin B6
- Riboflavin
Based on cooked servings, average of arm pot roast, flank, round tip, tri-tip, top sirloin, ribeye (small end), rib (small end), mock tender steak, T-bone, chuck shoulder steak, chuck shoulder roast, shank crosscuts, brisket, eye round, top round, bottomround, top loin, tenderloin and 95 percent lean ground beef.
See also:
Meat Food Facts
Quick Cooking Tip: The Greatest Steak Ever!
