Nutritional benefits
of grass-fed beef
- A good source of protein – essential for growth, muscle repair and the regulation of body functions
- A good source of all B vitamins, particularly B12. B12 is necessary for the formation of red blood cells and nerves. B12 is better absorbed from animal foods than plant food
- One of the best sources of the most absorbable forms of Iron – heme iron. Iron is an essential mineral, particularly for women and teenage girls
- Grass fed beef in comparison with grain fed beef has a higher percentage of healthy fats such as omega-3 fatty acids and conjugated linoleic acid (CLA). These fats may help to reduce the risk of heart disease and certain cancers
All nutritional information provided by:
BALANCE, Nutritional and Lifestyle Advice.
Contact on: 086 1203460
J - Forerib - Equivalent of a rack of lamb is roast forerib of beef, ultimate roasting joint.
K - Backrib - Tougher than the forerib and less lean meat. Suitable as a carving joint.
L - Neck / Stewing Steak - Can also be minced for slow cooking i.e. chilli con carne.
M - Chuck Steak - Ideal for stews and casseroles, also good for beef burgers, mince or steak & kidney pie.
N - Leg Top / Braising Steak - Too tough for fast cooking, best to slow cook i.e. stewing or roasting.
O - Brisket - Leaner than flank but still pretty fatty – mostly used in stews.
P - Shin - Very tasty when cooked slowly, perfect for stewing.
