Delicious Diabetic Beef & Meat RecipesBeef and meat, when cooked with the right recipe, can make a tastey HEALTHY meal for any diabetic! Meat, in its broadest definition, is animal tissue used as food.
Get great Beef & Meat information on this page: Diabetic Beef & Meat Recipes Diabetic Beef & Meat Recipes There are mixed reports on whether red meat and beef are good or not for a diabetics diet.
All About the Beef Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in European cuisine and cuisine of the Americas, and is also important in Africa, East Asia, and Southeast Asia. In the Middle East, lamb is usually preferred over beef. Beef is taboo for Hindus and is discouraged among some Buddhists. Beef can be cut into steaks, pot roasts or short ribs, or it can be ground. The blood is also used in some varieties of blood sausage. Other beef varieties include the tongue, which is usually sliced for sandwiches in Western cooking; tripe from the stomach; various glands—particularly the pancreas and thymus—referred to as sweetbreads; the heart, the brain, the liver, the kidneys; and the tender testicles of the bull popularly known as "calf fries", "prairie oysters", or "Rocky Mountain oysters." Beef bones are essential for making certain varieties of soup stock. The United States, Brazil, Japan and the People's Republic of China are the world's four largest consumers of beef. The worlds largest exporters of beef are Australia, Brazil, Argentina and Canada. Beef production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico. Meat Facts? All muscle tissue is very high in protein, containing all of the essential amino acids. Muscle tissue is very low in carbohydrates and contains no fiber [1]. The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised including what it was fed, the anatomical part of its body, and the methods of butchering and cooking. Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose game such as venison, despite the increased danger of exposure to chronic wasting disease; however, centuries of breeding meat animals for size and fatness is being reversed by consumer demand for meat with less fat. Animal fat is relatively high in saturated fat and cholesterol, which have been linked to various health problems, including heart disease and arteriosclerosis. Is Some Meat Healthier? Typical Meat Nutritional Content from 110 grams (4 oz) Source calories protein carbs fat fish 110–140 20–25 g 0 g 1–5 g chicken breast 160 28 g 0 g 7 g lamb 250 30 g 0 g 14 g steak (beef) 275 30 g 0 g 18 g T-bone 450 25 g 0 g 35 g
Ground beef cooking tips Here are some useful tips for cooking and handling ground beef safely. Use the index on the right to get back to the featured ground beef and hamburger recipes. Freeze cooked and seasoned ground beef in portions for future use. Freeze immediately after cooking; use within 3 months. After transferring raw meat to the grill, broiler, or other cooking pan, wash the plate or platter before placing the cooked meat (or any other food) on it. Fresh ground beef keeps for 1 to 2 days in the refrigerator. Freeze well-wrapped for 2 to 3 months. When freezing uncooked ground beef, form into flattened meal-sized portions. If it must be thawed before cooking, thaw overnight in the refrigerator or under cold, running water. When forming and freezing hamburger patties ahead of time, keep them separated with squares of waxed paper or plastic wrap. Add chopped leftover vegetables to meat loaf or meatball mixture to extend the meat and add nutrition. Handle the meat and meat mixtures gently for the best burgers, meat loaf, and meatballs. When cooking burgers, lightly oil and preheat the broiler, grill, or skillet. Use a non-stick skillet if possible. When forming meatballs, keep hands wet to keep the meat mixture from sticking. To make meatballs of uniform size, form mixture into a rectangle about 1-inch thick on a sheet of waxed paper. Cut evenly into 1-inch cubes then form into meatballs. Ground Beef Cooking Tips
From Diana Rattray,
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