Heads up, moms! Reser’s Fine Foods is recalling approximately 109,000 cases of ready-to-eat products in the United States and Canada, including more than 22,000 pounds of chicken, ham, and beef products, because they may be contaminated with listeria monocytogenes, CNN reports. The listeria organism can cause serious and sometimes fatal infections in children, frail or elderly people, and individuals with weakened immune systems. No illnesses have been reported.
After a holiday weekend of grilling, chances are you've got some leftovers in the fridge. Brisket, ribs, sausages, and steak aren't exactly ideal leftovers; reheating these dishes can dry meat out, or even worse, make it chewy and inedible. But don't discard your barbecued meats just yet — with a little creativity, you can transform it into a delicious new dish.
- Quesadillas! Shred or finely chop chicken drumsticks, and layer it between tortillas with cheese.
- Go to bean town: Add to a pot of simmering beans. Enjoy the beans over rice with hot sauce.
With all the delicious eats served at the many end-of-Summer barbecues, you may opt for a turkey burger over the traditional beef patty because it's healthier. Before you swear off hamburgers forever, you may want to take a closer look at the two types of meat to see how they compare.
|4 oz. raw ground turkey (85% lean)||4 oz. raw ground beef (85% lean)|
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If weight loss or eating less fat is on your mind, the turkey burger is definitely the way to go. But if you're trying to get more protein or potassium in your diet, you'll want to choose the regular hamburger. Surprisingly the turkey burger is slightly higher in cholesterol, so if that's an issue, there's another reason to go for the beef. Whatever patty you decide to place in your whole wheat bun, make sure you go for extra lean, and here are some other tips for saving barbecue calories.
Which burger version do you prefer?
Perhaps it was an influential trip to farm camp as a youngster, or maybe it was out of sheer stubbornness, but I've only come around to eating red meat in the past few years.
It's easy to understand a deep-seated fear of cruciferous vegetables (I still can't stomach broccoli), gloppy (or velvety, depending on your perspective) mayonnaise, or pungent hard-boiled eggs, but steak-phobia is a tougher sell.
Even the most ardent carnivores will respect one's choice to eschew animal flesh, but I'm still perplexed by my avoidance of red meat (and red meat only). Thankfully I've since learned the err of my ways and have taken to juicy steaks, tender braised short ribs, and silky carpaccio with alarming intensity.
Besides the prevalence of candy and eggs, Easter's got meat covered as well. Like any big holiday, traditional Easter brunch or dinner includes a showstopping meat centerpiece.
Lamb and ham are both traditional choices for the meal, but which one is healthier for you? Whether you're roasting a leg of lamb or glazing a ham, check out our nutritional breakdown after the break.
While it's obvious that eating bacon in everything isn't a healthy choice, a new study isolates just how bad the link between processed meat consumption and heart disease and cancer can be.
The study, from BMC Medicine, tracked almost 450,000 healthy men and women between ages 35 and 69 during the 1990s through 2000s and found that the more processed meat the volunteers consumed, the higher their risk of death from heart conditions and cancer. Interestingly, the researchers did not find a significant link between eating unprocessed red meat and early death when they adjusted their data — but they did find that more than three percent of deaths could be prevented if the participants ate less than 20 grams of processed meat a day, specifically. The study found no link between early death and poultry consumption.
The current study is important because it not only tracked healthy individuals for many years, but it also attempted to isolate just how much eating processed meat affects your health, even if you're otherwise healthy and active. And since the study didn't find the same correlation between other types of meat (and in fact found a decrease in death risk in those who ate a little bit of unprocessed meat every day), it highlights the importance of eating fatty, nitrate-filled, high-salt processed meats sparingly.
So how much is 20 grams of processed meat? Less than an ounce a day — or one small strip of bacon, says NPR. The study's lead author suggests that people eat a pound or less of all types of meat a week (300-600 grams). For more on how to be a healthy meat eater, check out our tips here.
- Always go lean: When you're cooking at home, choose a lean option, and think of fattier meats as an occasional indulgence. The leanest poultry pick is white meat with no skin, while the best cuts of beef include round, chuck, sirloin, or tenderloin. Choose beef cuts labeled "choice" or "select" rather than "prime" since "prime" usually has more fat. Learn what the leanest cuts of veal, lamb, and pork are here.
- Get smart with ground: Ground meat options can be laden with fat, and poultry is no exception to the rule since it often includes dark meat and skin. Look for lean chicken or turkey when buying ground poultry meat. When it comes to beef, most grocery stores offer several different types with varying percentages of fat; don't assume it's a one-size-fits-all rule.
- Make it low-sodium: Be sparing with salt when you're seasoning your meat. Instead, opt to add herbs or citrus to create a flavorful meal. When choosing lean sandwich meats from the deli counter, always ask if there are any low-sodium options. This can save hundreds of grams of sodium from your daily intake.
Keep reading to sink your teeth into more helpful tips.
Needing a break from chicken and turkey? While red meat can be higher in cholesterol and saturated fat than chicken, fish, or turkey, it can still be incorporated into a healthy diet plan. Not all red meat offers the same nutritional benefits, and some are much leaner than others, so learn which cuts to incorporate into your diet.
- Bison: Believe it or not, at 145 calories, bison is comparable to skinless chicken breast when it comes to calories, fat, and cholesterol. It's a terrific source of protein and iron, and as far as flavor goes, expect something like beef, only a little sweeter and richer.
- Beef: The USDA defines a lean cut of beef as a 3.5-ounce serving that contains fewer than 4.5 grams of saturated fat and 95 milligrams of cholesterol, and there are 29 cuts on the list. However, the leanest overall are the loin, round, or sirloin cuts. When choosing beef, choose cuts graded "choice" or "select" rather than "prime" since "prime" usually has more fat and, as a result, more marbling in its appearance. Of the three grades, "select" is usually the leanest.
- Veal: While a little higher in cholesterol than beef, veal is a tender red meat that comes from young cattle. The leanest cuts are the sirloin, rib chop, loin chop, and top round. A three-ounce trimmed portion of a sirloin cut provides 150 calories or fewer per serving. Avoid fattier veal cutlets and breast meat.
- Lamb: Try cuts from the shank half of the leg (if labels aren't clear, ask the butcher). A three-ounce serving of a well-trimmed lamb shank has five to six grams of fat and about 155 calories.
- Pork: Pork gets a pretty bad rap, but lean cuts are rich in B vitamins and protein. Pork tenderloins have 122 calories and three grams of fat per three-ounce serving, while boneless chops weigh in at fewer than 150 calories per serving.
Up until a couple years back, I was a staunch red meat avoider. Not because I was a vegetarian or had moral qualms over its consumption, but rather as a matter of taste. Steak, burgers, meatballs, and the whole lot of much-beloved American classics held no sway over my palate, until one simple but revelatory bite changed it all. No, it wasn't a dry-aged steak or juicy Shake Shack burger that changed my mind — though I'm now irretrievably enamored with both — but rather, a bite of tender, succulent, braised short ribs.
Little by little I came to crave these tender, boldly flavored bites, soon embracing carpaccio, tartare, roasted bone marrow, and even grilled beef tongue. But it's still tender, falling-off-the-bone short ribs that get me every time. So when I came across this beer and hoisin braised stunner of a recipe, I knew I'd have to simmer up a batch posthaste, as it would inevitably enter my meal rotation. Thankfully, I was right on this account and then some. Slightly sweet, tangy, and full of deeply meaty flavor, they're so lovely that I'd wager they'd have made a red meat convert of me far earlier had I only tried them years back.
Ever since I was first introduced to roasted bone marrow, it has been a must-order appetizer — if I see it on the menu, my mind is almost unimpeachably made up — but until I tried my hand at cooking the trendy dish, I had no idea how easy, enticing, and accessible bone marrow can be to make at home.
To say that making this recipe was a revelation is a major understatement. Truly, the most challenging (and not terribly difficult at that) step is procuring the bones. I found mine at the butcher counter at Whole Foods, though this required calling slightly ahead of time to make certain they had enough in stock, and to ensure that the bones were cut to my specifications. If this buttery appetizer is up your alley, try your local butcher. All it takes is a short phone call to see if they can wrangle up a few pounds of bones to brighten your meal (and day). Trust me: it's worth the extra step.