Here is the second part of our
question and answer feature on everything there is to know about beef (Beef
Q & A - Part 1) .
does beef compare in iron to other foods?
A 3-ounce serving of lean beef has an average 2.7 milligrams of iron, or
about 15 percent of the US Recommended Daily Allowance (RDA) Iron is easily
absorbed because of the meat factor in beef.
Zinc present in beef and is beef a good source of zinc?
Red meat has a high zinc content. A 3-ounce cooked serving of beef
contains 6 milligrams of zinc or about 40 percent of the US RDA. Cereals and
legumes provide zinc, but these foods also contains phytic acid that interferes
with zinc absorption.
does beef compare in cholesterol content with other foods?
The American Heart Association suggests we limit our dietary
cholesterol to under 300 milligrams a day. Lean cuts of beef on average contain
76 milligrams for a 3-ounce cooked portion. This is well within the guideline,
with the exception of some shellfish and eggs, most meats and poultry contain
about the same amount of dietary cholesterol.
there residue from hormones and antibiotics in beef?
Beef is one of the most carefully regulated foods in the world.
Processing plants have inspectors from the US Department of Agriculture that
check US beef’s wholesomeness. The US Food and Drug Administration (FDA) also
monitors animal food products for drug residues. In 1987, the FDA reported that
beef topped the list as the most residue-free meat.
long can I store beef at home?
For refrigerator storage, remember the “1,2,3” rule; ground beef
can be refrigerated 1-2 days, steaks up to 3 days and roasts 3-5 days.
temperature should beef be cooked to?
Beef, all meats and poultry should be eaten cooked, not raw. Beef
should be cooked to at least 140ºF (rare) to ensure that if any kitchen
bacteria are present, the high temperature will destroy them. When serving beef,
remember to serve hot beef at 140ºF or higher, keep cold beef at 40ºF.