| Tudor Oak Farm |
Jonathan Brubaker | 2931 Brubaker Lane | Asheboro, NC 27205
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
"If you want to go whole-hog on steak without making a pig of yourself, try Belgian Blue beef. Ounce
for ounce, it contains less fat and cholesterol than skinless chicken breast. According to the Missouri
Belgian Blue Association, Inc., its naturally docile cows originated in Belgium and in the 1950s were
selectively bred to enhance their lean beefiness.
Belgian Blues were brought to the US in 1987 for the purpose of being mated with other commercial
animals to produce leaner cuts of meat. If you see them on the range, Belgian Blue cattle call to
mind competitive bodybuilders, as they are endowed with what is termed "double muscling." As a
result of their natural size and bulk, they are high in protein and remarkably low in fat.
Typical cuts of beef will have 25 percent to 35 percent fat. Belgian Blues average 3 percent or less
(skinless chicken breast has about 4 percent fat); a seven-ounce double portion carries just six
grams of fat. Cholesterol counts are rock-bottom too. Regular beef contains around 80 milligrams
preserving, while fish as 50 or more. Belgian Blue beef has only about 20 mg of cholesterol per 3
1/2- ounce serving. The cattle are also raised hormone and antibiotic-free.
Best of all, the flavor and tenderness are lauded as world-class. Just one warning: Because Belgian
Blue cuts are so low in fat, they cook in one-third the time of ordinary meat.
Additionally, they finely fibered beef has a high moisture content, so it's best prepared in a skillet or
over a charcoal grill. Serve it rare or medium-rare for optimum flavor. As for cost, expect to pay about
what you would in a "good butcher shop."
(The above article is taken from the November 2002, Men's Fitness Magazine;
www.mensfitness.com .)
for ounce, it contains less fat and cholesterol than skinless chicken breast. According to the Missouri
Belgian Blue Association, Inc., its naturally docile cows originated in Belgium and in the 1950s were
selectively bred to enhance their lean beefiness.
Belgian Blues were brought to the US in 1987 for the purpose of being mated with other commercial
animals to produce leaner cuts of meat. If you see them on the range, Belgian Blue cattle call to
mind competitive bodybuilders, as they are endowed with what is termed "double muscling." As a
result of their natural size and bulk, they are high in protein and remarkably low in fat.
Typical cuts of beef will have 25 percent to 35 percent fat. Belgian Blues average 3 percent or less
(skinless chicken breast has about 4 percent fat); a seven-ounce double portion carries just six
grams of fat. Cholesterol counts are rock-bottom too. Regular beef contains around 80 milligrams
preserving, while fish as 50 or more. Belgian Blue beef has only about 20 mg of cholesterol per 3
1/2- ounce serving. The cattle are also raised hormone and antibiotic-free.
Best of all, the flavor and tenderness are lauded as world-class. Just one warning: Because Belgian
Blue cuts are so low in fat, they cook in one-third the time of ordinary meat.
Additionally, they finely fibered beef has a high moisture content, so it's best prepared in a skillet or
over a charcoal grill. Serve it rare or medium-rare for optimum flavor. As for cost, expect to pay about
what you would in a "good butcher shop."
(The above article is taken from the November 2002, Men's Fitness Magazine;
www.mensfitness.com .)
| Belgian Blue is the Safest Beef for your Arteries and Heart |