8 More Beef Cuts Make the AHA Grade

Heart Check MarkBIG NEWS – eight more fresh beef cuts have passed the American Heart Association’s (AHA) Heart-Check test!

Meeting the AHA’s criteria for heart-healthy foods as “part of an overall healthy dietary pattern” is no small task. Given the fact the news broke during National Heart Month, it couldn’t have been better timed.

What does it take to get a lean stamp of approval?

The criteria used for heart-healthy consideration is based on science evaluations of nutritional requirements, values, and dietary recommendations. Here’s a look at the AHA guidelines set forth for lean meat:

Total Fat: Less than 5 g (also per 100 g*)

Saturated Fat: Less than 2 g (also per 100 g*)

Trans Fat: Less than 0.5 g (also per label serving*). Products containing partially hydrogenated oils are not eligible for certification.

Cholesterol: Less than 95 mg (also per 100 g*)

Sodium: One of four sodium limits applies depending on the particular food category:  up to 140 mg, 240 mg or 360 mg per label serving*, or 480 mg per label serving and per RACC*.  (See Sodium Limits by Category for details.)

Beneficial Nutrients (naturally occurring or historically fortified): 10% or more of the Daily Value of 1 of 6 nutrients (vitamin A, vitamin C, iron, calcium, protein or dietary fiber)

lean burgersThe latest cuts to make the grade are all considered “extra lean beef options”:

Extra Lean Ground Beef (96% Lean, 4% Fat)

Bottom Round Steak (USDA Select Grade)

Sirloin Tip Steak (USDA Select Grade)

Boneless Top Sirloin Petite Roast (USDA Select Grade)

Top Sirloin Strips (USDA Select Grade)

Top Sirloin Filet (USDA Select Grade)

Top Sirloin Kabob (USDA Select Grade)

Center Cut Boneless Top Sirloin Steak (USDA Select Grade)

What does this mean for you?

Creating a dining experience that encourages your customers to perceive your food as healthy is vital to your success in today’s market. –Alan Philips, QSR Magazine

Retail studies show the use of AHA Heart Check labels on qualifying meats and poultry items boost sales on average by 5%. Restaurants and hospitality who embrace health marketing strategies may want to add this to their mix.

grass fed steakMeat as a legitimate healthy dining option has enjoyed a boost in recent years too. Food Nazis were more than rattled last year when The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet hit the New York Times Bestseller List and won numerous awards.

According to the NRA, over 70% of adults are trying to eat healthier at restaurants more now than ever before. Incorporating heart-check appropriate notes on the menu could be a great way to enhance your healthy marketing options further.

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

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Bison is a Lean Meat Alternative

At one time over 40 million American bison roamed the plains across North America. Industrialization and abuse brought the population down to as little as 1,000 head in the late 1800’s. Through proactive conservation and ranching, the population of today’samerican-bison_12348_600x450 American bison is about 350,000 head and growing.

Recent trends show bison is becoming more popular in restaurants and retail stores as a healthy alternative to red meat. Those who remain unfamiliar with the taste and benefits of eating bison assume it is “gamey” tasting and/or unhealthy. Quite the contrary, bison is literally a breed apart in many ways.

Grass Fed & All Natural

Bison grow to between 900 – 2,200 pounds in the wild and live between 12 – 20 years. Farm raised bison, (raised for food), are typically harvested between 2 ½ – 4 years of age. Most American bison is pasture raised, without added hormones or administered antibiotics and fed on wild grasses, sagebrush and other native vegetation such as, alfalfa and clover. During cold winter months and if/when drought occurs, they are fed hay and stored silage.

There are some institutional producers who do grain feed bison, but opposite to beef, this is the exception. The most flavorful bison is harvested in the fall and fed on fresh green grasses for at least three months prior to slaughter. Harvested meat from hay fed bison, early winter to late spring slaughters or hay fed droughts, will be less flavorful.

Taste & Nutrition

Bison tastes similar to beef but with a more robust, deeper and richer savory flavor. It is a juicy leaner meat with a tender texture and hints of Bison Nutritionalssweetness. 

Available in the same cuts as beef, rib eye, strip, sirloin, tenderloin and ground bison, are the most popular. Unlike beef, there is no quality grading system for bison; it is very lean with little marbling.

You may be especially surprised to learn Bison is lower in fat and calories than beef, pork, chicken and salmon. It is  comparatively one of the most nutrient dense meats available because of its proportion of protein, fat, minerals and fatty acids to calories. Low in cholesterol and sodium, bison is also rich with iron and offers a healthy balance of Omega 3 fatty acids.

Cooking Bison

Bison SteaksBecause bison is so lean, proper cooking methods are vital. On average, bison takes about a third less cooking time than beef because of its leanness.However, it is recommended bison be cooked at lower temperatures over a longer time period to preserve its tender texture and natural juiciness.

Like beef, bison can be prepared in numerous ways:grilled, smoked, roasted, braised. The most tender bison cuts come from the muscles that run along the backside of the bison – rib, loin and sirloin cuts – which are all great for roasts and steaks. Bison roasts and steaks share the same nomenclature as beef, (Prime Rib, NY Strip Steak, Top Sirloin, Rib Eye) and can be prepared in the same ways.

Cooking bison is similar to cooking beef steaks, salt and pepper are all it takes to produce an enjoyable eating experience; there is no need for marinating. For a healthy heartier meal, braised bison back ribs  are fork tender with delicious taste from the bone.

Here are some general guidelines from the North American Bison Cooperative:

Roast, Brisket & Short Ribs: Low temperatures, high moisture and a good amount of time yield the best results.

Steaks: Tender cuts such as steaks have little fat marbling which means they are highly susceptible to drying out. Cooking to medium-rare will give you a mouth-watering, flavorful bison steak.

Ground Bison: For bison burgers consider cooking 2-3 minutes less than beef. It will have the best flavor and texture if it is cooked rare or medium-rare. If you are browning bison for a recipe, there is no need to drain the meat as there will rarely be any grease.

Try these resource sites for recipes:                                            http://blog.highplainsbison.com/categories                                         http://www.bisonbasics.com/recipes/recipelist.html  http://tenderbison.ndnatural.com/Nutrition.aspx

Wrap Up

The top five reasons why you should give bison a try:

1.  American bison is pasture raised and All Natural without added hormones or antibiotics.

2.  A lean source of protein, bison meat is low in fat, cholesterol, sodium and calories.

3.  Bison is an excellent source of nutrients, rich with iron, zinc, niacin, vitamin B6 and selenium and offers a healthy balance of Omega 3 fatty acids.

4.  Easy to prepare, bison has a robust, rich and juicy flavor with a tender texture.

5.  Available as roast, ribs, steaks and ground, bison provides a vast array of menu options.  

Buedel Fine Meats offers a variety of quality bison meat for foodservice.For more information, contact us at info@buedelfinemeats.com.

From the desk of  John Cecala   @BuedelFineMeats   Fan Page   Slideshare

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