Learning to like red meat

[+ FreshFluff]

I need to start eating red meat more often. I can only eat 3-4 ounces at a time before it's too much, so I need to eat it more often. Any delicious looking picture (burgers, steak, lamb) would be great. Don't like bone-in or anything with too much fat. Wagyu filet (both steak and burgers) are the best, but still need to be done jut right.

 

Please post some delicious red meat photos picture to tempt me. Please leave out processed meats like salami or bacon...except a tiny bit on a burger. (Don't worry, I'm still eating more than enough carbs.)

 

Here's my first attempt. I prefer thinner patties that are still juicy.

http://1.bp.blogspot.com/-V6Mcjw6j0DI/T8TcWZAijAI/AAAAAAAAAa8/N6OTslU2c4k/s1600/Kobe_wagyu_patty6.jpg

[+ poolboy48220]

That's a hard task. Having a few family members who work in advertising lets me know how much work it is to photograph food and make it look realistic and appetizing while sitting under the hot lights. Burger King's TV ads did an awful job of this.

[+ OliverSaks]

Just for my medical education, if you don't mind, who told you to eat red meat and why?

[rvwnsd]

http://jesspryles.com/wp-content/uploads/2015/10/teres-major-petite-tender-45-1024x683.jpg

[rvwnsd]

Here's what it looks like when cooked:

 

http://jesspryles.com/wp-content/uploads/2015/10/teres-major-62-1024x683.jpg

[+ Eric Hassan]

Just for my medical education, if you don't mind, who told you to eat red meat and why?

 

I'm curious as well. I also happen to be a good cook and might be able to come up with some more suggestions for you.

[Becket]

I realize Daddy said there would be some changes, but Jeez Louise.......Next Rachel Ray will be whippin up some "sammies" for the gang.

[bigvalboy]

I need to start eating red meat more often. I can only eat 3-4 ounces at a time before it's too much, so I need to eat it more often. Any delicious looking picture (burgers, steak, lamb) would be great. Don't like bone-in or anything with too much fat. Wagyu filet (both steak and burgers) are the best, but still need to be done jut right.

 

Please post some delicious red meat photos picture to tempt me. Please leave out processed meats like salami or bacon...except a tiny bit on a burger. (Don't worry, I'm still eating more than enough carbs.)

 

Here's my first attempt. I prefer thinner patties that are still juicy.

http://1.bp.blogspot.com/-V6Mcjw6j0DI/T8TcWZAijAI/AAAAAAAAAa8/N6OTslU2c4k/s1600/Kobe_wagyu_patty6.jpg

 

Well I'm not a doctor, but everything in moderation is my motto, so yes that includes red meat every now and again. Mostly when I eat out. You might want to consult a dietician, or @whipped guy who is extremely knowledgeable in finding a balance in healthy foods, and @jjkrkwood, who I've been told is a fabulous cook. That said, I'm a good ol down home Southern Girl, so I likes me my ribs...

 

My contribution:

 

 

From Michael Mina's in SF.

[jjkrkwood]

Well I'm not a doctor, but everything in moderation is my motto, so yes that includes red meat every now and again. Mostly when I eat out. You might want to consult a dietician, or @whipped guy who is extremely knowledgeable in finding a balance in healthy foods, and @jjkrkwood, who I've been told is a fabulous cook. That said, I'm a good ol down home Southern Girl, so I likes me my ribs...

 

My contribution:

 

 

 

Well ya'll know I am infamous for sucking that meat right off the bone !

[+ OliverSaks]

For the record:

 

The World Health Organization has classified processed meats – including ham, salami, sausages and hot dogs – as a Group 1 carcinogen which means that there is strong evidence that processed meats cause cancer. Red meat, such as beef, lamb and pork has been classified as a 'probable' cause of cancer.

 

I know people think meat is so good and that they could never give it up, but it (through factory farming) is a plague on our environment and health.

 

If anyone is interested in learning about cruelty-free eating, "Eating Animals" by J. Safran Foer is an excellent book, as are the Netflix documentaries "Plant Pure Nation" and "Cowspiracy."

 

I would also be happy to give advice about plant-based living to anyone interested. (It's how I keep my dainty figure)

[whipped guy]

Well I'm not a doctor, but everything in moderation is my motto, so yes that includes red meat every now and again. Mostly when I eat out. You might want to consult a dietician, or @whipped guy who is extremely knowledgeable in finding a balance in healthy foods, and @jjkrkwood, who I've been told is a fabulous cook. That said, I'm a good ol down home Southern Girl, so I likes me my ribs...

 

My contribution:

 

 

Well ya'll know I am infamous for sucking that meat right off the bone !

 

And I am infamous for making sure that the meat has a nice healthy RED glow!

 

 

Seriously, I usually eat red meat once a week, possibly twice but not very often and I do make sure that it's lean. As an example, I don't buy any ground beef that is prepackaged. I select a lean piece of meat (usually top round) and have the butcher grind it. That way I know what I'm getting and it usually tastes like the steak that it originally was.

 

Still, like BVB I do "likes me my ribs"... in moderation, but I do like 'em! Come to think of it I'm overdo for a rib binge...

[whipped guy]

Okay I forgot to post my example... if you are going to splurge why not go for the gold. There is nothing like a good Prime Rib... again not something that you would do every day or even once a week, but something that should be done on occasion!

 

http://icdn5.themanual.com/image/themanual/prime-rib-1140x710.jpg

[mike carey]

No pictures, but my suggestion would be to try Korean barbecue, thin strips of spicy marinated beef served with rice and kimchi (and other pickled or fermented vegetables). Try it at a Korean restaurant then experiment in cooking it yourself. If you can find a Korean grocer that would help. Don't know about there, but supermarkets here are selling more and more vacuum packed marinated meats. I've seen Korean style beef on the shelves here. You may find that or something equally tempting.

[jjkrkwood]

Okay I forgot to post my example... if you are going to splurge why not go for the gold. There is nothing like a good Prime Rib... again not something that you would do every day or even once a week, but something that should be done on occasion!

 

http://icdn5.themanual.com/image/themanual/prime-rib-1140x710.jpg

 

A bit too RED for my personal taste. I like my meat WELL DONE, so I guess then it's really NOT Red meat ?

[+ Oliver]

Okay I forgot to post my example... if you are going to splurge why not go for the gold. There is nothing like a good Prime Rib... again not something that you would do every day or even once a week, but something that should be done on occasion!

 

http://icdn5.themanual.com/image/themanual/prime-rib-1140x710.jpg

Looks delicious - medium rare! And my oncologist recommended that I eat more red meat.

[Epigonos]

I am first and foremost a died in the wool carnivore. My idea of a great death is a deadly heart attack while eating a luscious very rare steak and drinking a great red wine. To accompany those two items I would likely include a baked potato loaded with butter, sour cream and chives and a green salad drenched in blue cheese dressing.

 

According to Physical Anthropologists our jaw and tooth configuration indicates we are omnivores NOT strictly carnivores or herbivores. I do love most vegetable as sides, however, fresh fruit doesn’t do a lot for me.

 

My regular died consists of red meat three or four times a week with chicken and shell fish the other days. I absolutely refuse to adhere to any of the current food trends including, gluten free (I don’t have celiac), sugar free, salt free (I don’t have high blood pressure). I’m also not remotely interested in including any of the following in my daily diet quinoa, brown rice, broccolini, or free from foods. I adore fried chicken and Texas barbecue and eat them when available.

 

If I die tomorrow – so what – I’m 76 and have a great life eating and enjoying great food all over the world.

 

P.S. I forgot to mention that I attempt, at all cost, to reframe from buying anything labeled "Organic". Frankly I think, in most cases, it is a marketing gimmick used simple to over charge.

[+ FreshFluff]

Thanks for all the ideas, guys. @bigvalboy , those ribs look yummy but I don't like seeing the bone still in there. @whipped guy , I'll try the prime rib, probably a litle better done. @rvwnsd, what kind of meat is that?

@mike carey , Korean bbq is an excellent idea. I usually like meat when it's prepared Asian-style.

 

Just for my medical education, if you don't mind, who told you to eat red meat and why?

 

My doctor strongly recommends it for iron deficiency. Supplements aren't enough. Iron from animal sources is much better absorbed than iron from veggies or grains like iron-enriched cereal. And the richest source of animal-based iron is beef. (Well, liver and oysters are even better, but I can't stand those.) We can eat about 20 oz of red meat a week without increasing cancer risk. I'm trying to bring my diet closer to Epigonos, but it's tough. I could eat grains and dairy all day long

 

(BTW, I ask that we focus on iron consumption here, not iron loss. I've already dealt with that part.)

[+ FreshFluff]

I realize Daddy said there would be some changes, but Jeez Louise.......Next Rachel Ray will be whippin up some "sammies" for the gang.

 

What could be more masc than red meat? They don't call it beefcake for nothing.

[rvwnsd]

... @rvwnsd, what kind of meat is that?

...

That cut is called "petite tender steak" or "Teres Major." You can read more about it here. (I usually use blue for links, but red seemed to be more appropriate. )

 

Another cut that you might like is a culotte.

 

Also, tri-tip steak can be very tasty. Another fave of mine is to make a small London Broil, slice it, and eat only a few slices when I cook it. Then, I make lemon-tahini sauce and place the leftovers in pita, drizzle to sauce over the steak, and top with tomatoes and cucumbers.

[Epigonos]

Now for some real suggestions. Culotte steak, a form of top sirloin, is great because it is very flavorful while being quite lean as well. Tri-tip is one of my favorites because one can grill it whole or cut it into individual steaks. The one problem with tri-tip is that it is not available in all parts of the U.S. at least by that name. If you can't find it in your area google it for other possible names.

May I suggest that you buy a copy of "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. It is not new but I would bet money that you can find in on Amazon. It provides great recipes including many outstanding marinades and rubs. I use several of the marinades, on a regular basis, when I entertain.

[+ FreshFluff]

Thanks, Epigonos. How does Culotte compare to filet mignon in terms of taste? I'm guessing Culotte is tougher. The book is available used on Amazon, but like BVB, I mostly eat out. Cooking isn't my thing, and I'm afraid of getting burned by the oil. I might be able to safely grill a burger though.

 

And my oncologist recommended that I eat more red meat.

 

Is the red meat meant to help treat anemia?

[+ SundayZip]

Although I try to minimize red meat in my diet, especially at home, I sometimes crave a traditional hamburger. This, for me, means a quarter pound of lean, organic hamburger with whole-grain bread, a slice of tomato, a thin slice of zucchini and spinach leaves. The problem is, you can't buy a quarter pound of anything at the store. So, I buy a pound, separate it into 4 raw patties, wrap each one in plastic wrap and put them into a storage container in my freezer. That way I've got a ready supply of quarter pound patties which is great for a single person in a one-person household.

 

Regarding the hamburger; I don't think the extra cost of grass-fed is worth the benefits -- but I always buy organic. I use a cast iron skillet to cook the burger. Some say grilling is healthier, but if you start with extra lean beef, I doubt it makes much difference. If you do use extra lean like I do, you can make if juicier by mixing in a smidgen of olive oil before you cook it. (Okay... now let's here the chorus objections to using extra lean ground beef for a hamburger.)

[+ poolboy48220]

If you're buying from the butcher counter you should be able to get any small amount you want.

[+ SundayZip]

If you're buying from the butcher counter you should be able to get any small amount you want.

 

Ah! Good point.

[+ sniper]

FYI Vitamin C helps with iron absorption. I know this because I am on the border of the other extreme - hemochromatosis(iron overload).

Cooking in a cast-iron skillet will also cause some of the iron to get into the food you are cooking.