Cattle producers from across the country are gathering in Washington, D.C., Sept. 14-16, for the 2010 National Cattlemen’s Beef Association (NCBA) Legislative Conference. The event kicked off today with Beef 101, an educational program to showcase beef cookery and nutrition. Today’s session is part of a larger educational series focused on all aspects of the beef industry. NCBA Executive Director of Nutrition Research Dr. Shalene McNeill led the briefing by demonstrating the importance of beef’s nutrient package in today’s healthy diet.
“Today’s population is unfortunately overfed and undernourished. Calorie for calorie, beef is one of the most naturally nutrient-rich foods out there. A three ounce serving of lean beef is a top source of protein, zinc, iron and many other nutrients,” said McNeill. “Twenty-nine cuts of beef meet government guidelines for lean, with less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per three ounce cooked serving. Each lean beef cut is a nutrient powerhouse.”
The event featured a cooking demonstration orchestrated by Dave Zino, NCBA executive chef, who prepared a Beef and Heirloom Tomato Salad with Balsamic Syrup. The recipe is packed with protein and contains less than 300 calories. He showed how beef pairs well with fruits and vegetables in salads, pastas and other one-dish meals.
“The great thing about lean beef is you don’t have to sacrifice taste. No need to lean on fat for flavor,” said Zino, adding that many lean cuts are steakhouse favorites like the filet, T-bone and today’s strip streak."
The cooking demonstration was sponsored by Certified Angus Beef, the first beef brand certified by the U.S. Department of Agriculture in 1978. Certified Angus beef is owned by rancher members of the American Angus Association.