Opt for Better Beef when you Shop, Here’s How….
• Opt for Organic: The sue of growth-promoting hormones and antibiotics is not allowed in certified organic beef production. Nor is feed made from animal byproducts, including meat, blood, and bone meal from chickens, pigs and ruminants.
• Go for the grass: Choose beef from cattle that were 100 percent “grass-fed” or “grass-finishes”. These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones. Look for a comprehensive grass-fed label from the American Grass-fed Association in the coming months.
• Look at labels: Check for phrases like” Naturally Raised”, “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts”. But don’t be afraid to do a little detective work; these kinds of labels rely primarily on the integrity of the producers, rather than independent certifying agencies.
• Comb your community: Don’t be afraid to ask you local producers how they raise their beef, and beware those who don’t want to answer you! You can find producers near you at farmers markets and on the Web. Try Eat Wild or Local Harvest.
• Poke the package: Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging, or MAP, requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gasses that keep the meat looking fresh for an unnaturally long time.
• Deduce the date: Meat must have a “Sell by” or “Use by” date that states how long the meat is likely to remain safe to eat. But producers are not required to tell consumers when the meat was packed. Processors who use MAP avoid listing the packing date, as it would spoil the illusion of freshness. Look for meat that tells you exactly when the meat was packaged for sale.
• Buy beef and nothing but: It’s easy to avoid injected beef. The large print usually boasts “Extra Tender and Moist” or “Marinated for Flavor”. But the fine print of the label reveals injections of up to 30 percent of a mysterious water-and-chemical concoction. (Source: MEN 2008)
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Earthly Eating Recipe
Oven Roasted Brussels Sprouts with Bacon
Serves: 5
1 pound Brussels sprouts, trimmed and halved
3 tbs. extra virgin olive oil
Juice of one lemon
5 strips bacon, cooked to crispy and crumbled
1 tsp lemon zest
Salt and pepper, to taste
Preheat oven to 400°F. Place Brussels sprouts in a large bowl and toss with olive oil and lemon juice. Arrange sprouts in a single layer on a baking sheet and bake for 25 minutes (turning once or twice), or until tender and golden brown. Return Brussels sprouts to the bowl, stir in bacon, lemon zest and additional lemon juice if desired. Salt and pepper to taste.
Additional Note: Healthy homemade salad dressing tastes much more flavorful than a lot of bottled varieties, and you will hardly believe how easy it is to make. Orange Balsamic Vinaigrette: Thoroughly whisk 1/4 cup olive oil, 1/8 cup orange juice, 1/8 cup balsamic vinegar, and 1 tbs. Dijon mustard. Makes 1/2 cup. Each tbs. contains 72 calories. (Source: Curves 2007)
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