Healthy Food Database

Beef - Organic
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There are many cuts of beef available, the majority from prime beef. Prime beef is from a 2 - 4 year old animal, the meat bright red in colour with firm flesh. Beef can be grain fed or grass fed. Grain fed beef has more marbling which is said to give it more flavour.

Note about amines: Meat has low levels of amines, but these rise to moderate if the product is stored in the fridge for more than two days or frozen. Any smoked, cured or processed meat has very high amine levels.
Category: Meat
In Season: all year
To Buy:
Cheaper cuts of beef tend to be tougher and are only suitable for stewing. Tender cuts can be grilled, roasted or pan-fried. Buy your beef from the butcher and seek his advise on the best cut for what you wish to do with it.
To Store:
Refrigerate immediately and use within 2 days of buying.
Tips & Tricks:
To keep beef moist during refrigeration, place it on a rack with a damp cloth over the top. Remove in advance of cooking to bring the beef down to room temperature.
Cooking Tips:
To grill beef, trim the steak of most of the heavy fat and snip the rest down the edge and through to the meat. Heat the grill and paint the beef with a very light coating of olive oil. Place the meat on the grill to seal then turn it to cook the other side. ( a 5 cm steak will take approx 10 minutes to cook rare) Rest in foil for approx 5 minutes before serving.

Nutrition per 100 Grams:

Energy (kJ):
Protein (g):
Saturated Fat, g :
Vitamin B2:
Vitamin B12:
Safe/negligible amount
Carbohydrates, g:
Fat (g):
Monosaturated Fat , g:
Vitamin B6:
Iron, mg:

Benefits the Following Health Conditions:*

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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