As an answer to our globe’s growing population and increasing meat consumption, scientists in the Netherlands are very close to debuting their meat grown from stem cells of healthy cows. The scientists have been working to grow muscle tissue from a small number of stem cells they’ve extracted from the cattle.
As awkward as this process sounds, the researchers believe it’s going to be beneficial for the world. As the trends lead us to believe that the world’s meat consumption is expected to double by the year 2050, this man-made meat will be able to be produced without the need for livestock.
When you envision a grilled steak, you typically imagine a huge, marbled cut of meat full of saturated fat and cholesterol. With the summer grilling season in full swing, it’s important to be able to enjoy your favorite foods in moderation.
“It’s so important for grocery stores and chefs to know how to sell various cuts of steak,” said Underly. “The proper portion of steak is 3-4 ounces and a lot of cuts have multiple portions in one steak. The average consumer has know way of knowing any better.”
High in zinc, iron and protein, a moderately sized steak is nutritionally dense and can be very good for you if you choose the right cut and cook it well.
With the recent announcement that the food pyramid will be replaced by the new MyPlate icon, Americans are more aware than ever that it’s time to start eating their vegetables.
While the plate icon offers a visual, user-friendly guide to help people make better food choices, some of the 2010 Dietary Guidelines, like eating more fish, beans and whole grains, are not addressed.
North Carolina may be a red state politically, but many meat eaters are blue in the face crying foul over a state ban on rare burgers in restaurants. The state now requires restaurants to cook their hamburgers to a temperature of 155 degrees, which health officials say is enough to kill unhealthy bacteria such as E. coli.
While North Carolina’s citizens are still allowed to eat their hamburgers anyway they wish at home, restaurants can’t go any lower than medium on the cooking chart. Word has it that this legislation has created somewhat of an underground red meat-eating movement, a bit like the speakeasies of Prohibition days, I suppose.
North Carolina restaurants can still serve steaks rare to customers since they don’t pose the same threat as ground meat. If contaminants exist on a piece of steak they are usually on the outside and killed during the cooking process. However, when beef is ground up the bacteria is mixed inside.
I love cheeseburgers, steaks, prime rib and plain old ground beef with rice. The strange part about this is that I used to be completely appalled by it. Slaughtered cows that are fed hormones and steroids, breed disease and systematically pump fat into my diet did not sound like a good idea. Besides the fact that I didn’t enjoy the taste of red meat, I was completely grossed-out by the thought of eating it. I did eat chicken, eggs and seafood on occasion, but I largely led a vegetarian lifestyle. I guess I would have called myself a selective vegetarian.
My view on meat changed about 4 years ago where I became obsessed. Give me a cheeseburger and watch me lose myself in ecstasy. Okay, maybe it’s not that dramatic, but seriously, for a girl that hated meat, I’m talking about drastic change. Regardless of the fact that I developed a taste for red meat, I still understood the nutritional drawbacks of having it in my diet. Thank goodness someone told me about buffalo meat! (more…)