The Food Coach

Healthy Food Database - Beef - Organic

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There are many cuts of beef available, the majority from prime beef. Prime beef is from a 2 - 4 year old animal, the meat bright red in colour with firm flesh. Beef can be grain fed or grass fed. Grain fed beef has more marbling which is said to give it more flavour.

Note about amines: Meat has low levels of amines, but these rise to moderate if the product is stored in the fridge for more than two days or frozen. Any smoked, cured or processed meat has very high amine levels.
Category: Meat
In Season: all year
To Buy: Cheaper cuts of beef tend to be tougher and are only suitable for stewing. Tender cuts can be grilled, roasted or pan-fried. Buy your beef from the butcher and seek his advise on the best cut for what you wish to do with it.
To Store: Refrigerate immediately and use within 2 days of buying.
Tips & Tricks: To keep beef moist during refrigeration, place it on a rack with a damp cloth over the top. Remove in advance of cooking to bring the beef down to room temperature.

Nutrition (100 Grams):

Energy (kJ): 1079.9
Protein (g): 21.5
Saturated Fat, g : 5.866
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Vitamin B12: Maintains the health and function of the nervous system, and is involved in the growth and division of all cells, including red blood cells. Also plays a role in the metabolism of carbohydrates, fat and protein.
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Carbohydrates, g: 0
Fat (g): 15
Monosaturated Fat , g: 6.555
Vitamin B6: Important in development and maintenance of nervous system. Also plays a role in prevention of inflammatory and skin diseases, hormone production and the metabolism of protein, fat and carbohydrates.
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions.

Contraindications:
Excess accumulation may play a role in development of heart disease.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: To grill beef, trim the steak of most of the heavy fat and snip the rest down the edge and through to the meat. Heat the grill and paint the beef with a very light coating of olive oil. Place the meat on the grill to seal then turn it to cook the other side. ( a 5 cm steak will take approx 10 minutes to cook rare) Rest in foil for approx 5 minutes before serving.

Benefits the Following Health Conditions:*

Anaemia

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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