Steak Tips
When it comes to Steak, we've been there, done that, now serving 100 tips in 6 categories ranging from Free range meats to Steak Variations.
Commercial Beef May Cause Fertility Problems
If you are having fertility problems and the doctors have told you that you have a low sperm count, it may be due to the beef that you eat. In the last 50 years, sperm counts in men have reduced by 50 percent. This is caused by a medical condition known as estrogen dominance. It occurs in both women and men. It primarily affects the reproductive system, but it can affect the entire human body.
Chemicals that the human body is exposed to acts like estrogen. These chemicals can crowd out our natural hormones, which can cause low sperm count in men and infertility problems in women. Anyone who is having fertility problems should consider only eating hormone free beef. Commercial beef is full of hormones and chemicals which may be the very thing that is keeping your reproductive system out of balance.
Marbled Beef Is More Flavorful Than Lean Beef
Many people chose to purchase marbled beef simply because it tastes better. Marbled beef retains its juiciness and its tenderness. Meat without a good deal of marbling (or fat) is less flavorful. In recent years, many people have begun to think that animal fat is the reason for the rise in obesity and disease and they are only buying lean cuts of beef. However, we should remember that throughout history people have eaten meat and they did not suffer with weight issues or disease like we do today. So, what has changed?
The answer is in how cattle are being raised today. Commercial beef is fed unnatural diets and they are pumped full of growth hormones and antibiotics. These products are stored in the animal's fat. When you eat these animals, you are getting the chemicals the animal ingested, too.
If you want to eat a quality piece of marbled meat that is good for you and which has the “good fat” you need, you should stick with free range, grass fed or organic beef. This is the type of meat our ancestors consumed. These meats are full of CLA which can help you lose weight, boost your immune system and keep your heart healthy.
Organic Beef Embraced By Environmentalists
Environmentalists are embracing organic beef farmers because this form of raising cattle is better for the environment. These farmers do not apply harsh chemicals or fertilizers to their fields and/or pastures. Likewise, organic beef farmers do not overstock their pastures with cattle. This means that there is a balance in the land. Manure is absorbed by the soil and plants and there is no manure “run off” being washed into our water supply. If you are concerned about the environment and are looking for healthy meat you should patron beef farmers who only practice organic methods.
Tips for Storing Beef
When you receive your beef from a meat dealer, many times it will be vacuum-sealed. If you plan on eating your beef within a week or two, you should simply place the box in the refrigerator. However, if you purchased in bulk, or if you do not plan to eat your meat soon, you should put your vacuum-sealed meat in the freezer. It can last up to six months.
Identifying Certified Organic Beef
True organic beef is beef that is raised on land that is certified organic. This means the land is free from pesticides, herbicides and chemical fertilizers for at least three years. When beef is labeled organic, you can be assured that the animals were not fed grain, hormones, steroids, or that they grazed in pastures that were treated with chemicals. Be mindful when purchasing organic beef. Many meat dealers will try to persuade you their meat is organic, when it is not. True organic beef dealers will list their practices and be open to questions by you, the consumer. If you have any questions, simply ask. If your questions are ignored, it may be a sign that the meat dealer has something to hide.
Leave the Aging to the Professionals
It is not advised that you try to make your own aged meat. There is a vast difference between aged beef and old meat. Beef aging is a delicate process that simply cannot be done in a refrigerator. Air temperatures, humidity and air flow are all crucial to aging beef. If you try to age your own beef, the chances are great that you will only end up with meat that is full of bacteria and a large hospital bill!
