Dr Oz: Regular VS Grass-Fed Beef
As Dr Oz was investigating the beef industry, he spoke to local groceries, he learned that regular beef is sold at abou $5.30 a pound, while grass-fed beef is typically sold at around $8.20 a pound. So how much of an impact on your health would switching to grass-fed beef really have? Would it truly be worth the money?
Scientist Alan William, another whistleblower in the beef industry, explained that grass-fed beef is worth it simply because it’s loaded with omega-3’s, CLAs, vitamin A, vitamin E, and essential minerals. A grass-fed steak also tastes better, with many chefs saying it tastes the way beef should. Mark added that quality alway costs more, which shouldn’t be a surprise. Think of nutrition, flavor, and texture.
Lab tests that were conducted for Mark, showed that the nutrition truly is different, with omega-3s existing in much higher levels in grass-fed beef. Mark went on a two-year journey to taste beef from all over, and wrote a book about it called “Steak.” He brought Dr Oz a steak from Idaho that he believed was the best-tasting beef he’d ever had, thanks to the grass the cattle were eating. Dr Oz agreed it was delicious, as Mark stated that the extra cost for grass-fed beef is absolutely worth it.
Dr Oz: What Makes The Best Burger?
Dr Oz wanted to help families make better choices regarding the beef they were buying. As Dr Oz put it, we seem to be in the middle of a “burger boom” in America with experts constantly debating over what makes the best burger. But without a doubt, it all comes down to the beef. Dr Oz welcomed a New York City butcher, Jocelyn Guest from Salvation Burger, who explained that you want to buy grass-fed beef from a cow that was raised naturally and not frozen from months.
Jocelyn further explained that you first want to make sure that you get the right cut of beef. She explained that ground chuck comes from the shoulder of the cow, which means the muscle itself gets a lot of work when the cow is out running around. When that meat is ground up, it tastes delicious and makes a great burger. Jocelyn also recommended an 80/20 meat, which means 80% lean and 20% fat. She explained that grass-fed beef are constantly moving around and not eating corn, which means they’re naturally leaner. If you got 90/10, the meat would end up dry.
Dr Oz: Shopping For Ground Beef
As for color, avoid grey because it’s likely been sitting there for too long. If you see meat that mostly pink in color, it means that the fat has been mostly emulsified in with the meat, which isn’t necessarily an awful thing, but it isn’t the best either. Jocelyn suggested you instead for a bright red ground beef because that will produce a flavorful, juicy burger. If you can, go to a local butcher shop to get your ground beef, because if you buy from a grocery store, you may not be able to tell when it was actually ground.