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!
We get asked a lot how the whole process of Oak Barn Beef works! How fun it is to dive in and answer that question. If you want to read how our family farm produces premium beef, that is dry aged by a local small town butcher, this blog post is for you! Here's a summary...
Buying dry aged beef means that you are buying less water resulting in more nutrient dense beef. This is because during the dry aging process. The beef actually loses water, hence “dry aging” the beef is drying out. Now when it is worded like that it may seem like the beef your buying will be less juicy and not as satisfying. This is not true because marbling (if a high quality steak) will create a ready to melt-in-your-mouth as it is cooked to perfection.