Prehistoric Times: A Meat-Lovers Dream

For more than 2.5 million years, our prehistoric ancestors lived a red meat-lover’s dream: They thrived on a diet rich in lean, wild game. Obesity was virtually unknown. Heart disease and stroke — two of America’s top killers — were likewise almost nonexistent.

Fast Forward

Fast-forward to the 21st century. If you yearn for a sizzling porterhouse or a slab of roasted-to-perfection prime rib, but restrict or totally avoid red meats to help control your intake of artery-clogging saturated fats, then stone age-style vittles may be the answer.

Stone-age people were healthy, in part, because their meats were packed with heart-friendly omega-3 and monounsaturated fats. In contrast, most space-age beef is grain-fed and higher in omega-6 fatty acids and saturated fats.

Want beef? Try grass-fed varieties available at some supermarkets and by mail.

Bison, deer, elk, caribou, rabbit, and other wild game are also good options.

There are some great nutrients in every 3-ounce serving of lean beef steak:

  • Protein
  • Zinc
  • Vitamin B12
  • Iron
  • Vitamin B6
  • Riboflavin

Based on cooked servings, average of arm pot roast, flank, round tip, tri-tip, top sirloin, ribeye (small end), rib (small end), mock tender steak, T-bone, chuck shoulder steak, chuck shoulder roast, shank crosscuts, brisket, eye round, top round, bottomround, top loin, tenderloin and 95 percent lean ground beef.

Subjects who got 40 percent of their daily calories from protein shed more belly fat than those whose share was only 15 percent, a Skidmore College study says.

Choose lean cuts, like sirloin or tenderloin.

Quick Ranch Steak Recipe

Heat grill. Mix 1 tablespoon low calorie ranch dressing and 2 tablespoons diced cucumber. Rub 1 (1/4 pound) filet mignon with 1/2 teaspoon garlic pepper seasoning. Grill 3 to 4 minutes per side. Top with dressing. Makes 1 steak.

Did You Know?

If you have a black eye, putting a steak on it can actually make it worse. The raw meat can contain high levels of bacteria and cause an infection. A plain old ice pack will have to do.

A Byte of Steak History

In 1919, sirloin steak was 61 cents a pound.

Free Steak Cookery Charts

Simply click the pic below to download your free steak cookery charts in PDF. The charts were prepared by Angela M. Fraser, Ph.D., Associate Professor/Food Safety Education Specialist, Department of Family and Consumer Sciences, NC State University from the Cookery Time Sheet prepared by the National Live Stock and Meat Board.

Read More: Food Facts