Yield of 6 servings, each serving provides:
A note from our Registered Dietician, Joni Gerken:
"So is beef good for us or not?
This has been a highly controversial subject. A large amount of research has shown a connection between eating red meat with increased risk of cardiac disease, cancer, and diabetes. The USDA 2015-2020 guidelines did mention these negative findings related to red meat consumption, but did not forcefully discourage red meat. In the community of nutrition professionals, common opinion is that politics played a major role in the USDA not wanting to harm the beef industry. Then in 2019, a meta-analysis published in Annals of Internal Medicine pushed back on predominant research, and stated that eating red meat isn't bad for you. So the verdict is still out, but still most nutritional professionals lean toward limiting red meat with concerns over health risks.
Most research is focused on the grain-finished, mass market beef. So is eating grass-finished beef any better? What we do know is that grass-finished beef tends to be lower in fat and the fat content is about 50% higher in omega-3's than completely grain-finished beef. Also, a small amount of research has shown that grass-finished beef has more vitamin E, vitamin A, riboflavin, thiamin, and calcium than grain-finished. Unfortunately, we don't know at this point that these positives weigh out the negatives to truly make grass-finished beef a healthy choice.
As a nutritional professional, I do not feel it has to be all or nothing, but keep beef within moderation. As reasonable goal might be to limit beef to 1-2 times a week or less".