Lean beef is a wholesome, nutrient-rich food that helps us get back to the basics of healthy eating, providing many essential nutrients such as zinc, iron, protein and B vitamins, with fewer calories than many plant-based sources of protein.”
Updated every five years, this report serves as the foundation for federal nutrition policy and shapes the recommendations found on USDA’s MyPlate. While there is no one-size-fits-all diet, Dr. Thorpe said consumers can feel confident about putting lean beef on their plate knowing the Dietary Guidelines recommend Americans choose lean meat.
Thirty-eight cuts of beef now meet government guidelines for lean, including some of America’s favorite cuts like sirloin steak and 95 percent lean ground beef.
“Over the last decade or so, a significant amount of research shows that many people can lose and maintain a healthy weight, support a healthy metabolism and age more vibrantly when they consume more high-quality protein, within calorie goals,” said Thorpe. “As a physician, I see an opportunity to improve the health of Americans in all age categories by choosing nutrient rich protein foods, like lean beef, more often and by pairing them with more vegetables, fruits and whole grains.”
Ellis, a Wyoming rancher, noted the changes in today's retail meat case and said cattlemen and women provide a healthful product that consumers demand.
“U.S. cattle producers work each and every day to provide safe, wholesome and nutritious beef for consumers around the world,” said Ellis. “Since the first Dietary Guidelines were released in 1980, external fat on beef has decreased 81 percent and 65 percent of the most popular beef cuts sold at retail are lean, a prime example of beef producers responding to consumers’ nutritional preferences.”
Source: BeefUSA