We can’t share enough how good beef is for you!
Containing so many essential vitamins and minerals, it is a nutritional powerhouse.
But we understand that sometimes you have to limit what foods you consume, due to dietary restrictions caused by health concerns. Or perhaps you feel the need to cut back on saturated fats.
The good news is that unless a doctor says otherwise, you do not have to cut beef completely out of your diet. You just need to readjust what parts of the cow you are preparing. And instead of purchasing a perfectly marbled ribeye, you might consider a leaner sirloin instead.
Let’s take a look at what parts of the cow are used for certain cuts of beef.
According to “Beef, It's What’s for Dinner”, your leanest cuts are going to be…
Some of these cuts might be familiar to you. And chances are, you have prepared them before.
But what is a “Shoulder Clod Arm Roast”,” Coulotte Steak” or “Strip Petite Roast”?
Below we have included some links to recipes for some of the traditional lean cuts of beef. As well as a few of the non- traditional.
Tri- Tip Roast - Tri-Tip Roast with Chimichurri
Brisket Flat half- Texas Style Brisket in the Oven
Top Sirloin Filet- Pan Fried Sirloin Steak
Strip steak – Lemon Butter, Garlic Steak and Broccoli Skillet
Shoulder Arm Roast- Fork Tender Pot Roast
Coulotte Steak- Sichuan-Spiced Coulotte Steak
Strip Petite Roast- Roasted NY Strip Loin & Veggies
So, don’t feel like you need to sacrifice your desire for the taste of beef, in favor of nutrition. Just purchase a leaner cut.
Ask us how you can bring to your table the best Nebraska Raised, Dry Aged Beef. We would love to accommodate your preference in cuts!
Have you ever noticed that in most beef recipes, you are told to cut your meat “against the grain”? Have you ever wondered why this step is so important? Do you wonder what the grain is and how to cut against it? And what are the best tools to do so?
The experiences she had through the Engler Program and as a Nebraska Beef Ambassador revealed an opportunity in the beef industry. Esch, a senior animal science major, realized there was a disconnect between many producers and their consumers, and she decided to start her own farm-to-table beef supplier: Oak Barn Beef. It officially became a limited liability company in 2018.