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| Check out this fact sheet |
It’s a well-known fact that beef contains a bounty of vitamins and minerals, including the famous Z-I-P trio (Zinc, Iron & Protein).
However, beef often gets a bad rap for being high in fat and a major cause of high cholesterol. Luckily, the fine people of the NCBA and other state affiliated beef councils have produced quality information to set the record straight.
One study from South Dakota State University had cross-country, track and volleyball athletes at SDSU add 9 oz of lean beef per week to their diets, supplying them with low-sodium beef snacks.
The study was led by Kendra Kattelman, professor in the health and nutritional sciences department at SDSU. To read the entire article, visit here.
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| Photo courtesy of SDSU |
Also cited in the article was Suzanne Eberle, of Portland, Ore., a registered dietician and nutrition therapist.
?Less iron means fewer red blood cells, which means less oxygen, which means less energy? says Eberle, the author of ?Endurance Sports Nutrition.?
After completion of the eight-week study, researchers found that athletes were able to retain their overall lean body mass during competition. With the additional protein in their diets, the runners lost less lean mass (muscle).
Cross-country and track coach at SDSU, Rod DeHaven stresses the need for additional iron in his athlete’s diets. He recommends a high-iron diet or vitamin supplements.
Beef.org offers a few ways for “regular people” to add healthy amounts of beef into their diets.
Some of our favorite lean cuts include:
- Top loin (strip) steak
- Flank steak
- Tri-tip roast
Check out this handy download from the NCBA listing the leanest cuts of beef. Or tell us, what’s your favorite cut of nutrient rich beef?