Salisbury steak is a comforting weeknight recipe. The steak rounds are smothered in an onion and mushroom sauce to make this an easy and flavorful meal!
When looking for beef, it’s important to remember that conventional, feedlot beef is very different nutritionally than pastured, organic beef.
Pasture-raised cows produce meat rich in CLAs (conjugated linoleic acid) and omega-3 fatty acids, and are free from hormones and antibiotics. These animals have been able to be raised on pasture, to roam and get plenty of sunshine. This kind of meat is a very healthy option to reduce inflammation and as a source of healthy protein, minerals and fats.
Beef from conventional or industrial-raised cows contains high amounts of omega-6 which is different from the pastured beef that is rich in CLAs and omega-3 fatty acids.
Industrial or conventionally-raised cows are fed a diet of genetically modified corn and sometimes animal by-products. They are also administered hormones and antibiotics to help them grow faster and to prevent infections that arise from the animals living on a corn-fed diet. Before the beef gets to grocery stores, it’s often irradiated. This helps destroy any bacteria in the beef but it can also destroy nutrients.
Thankfully, grass-fed (aka pasture-fed) beef is getting easier to find at your local grocery store. I also love to buy from local farms. The site Eat Wild is a great place to search for local farms in your area.
If possible, it can be a good idea to buy meat in bulk and store it in a freezer. This saves money throughout the year. Sometimes farms require that you make a large purchase, so going in with some friends is helpful.
Photo Credit: Becky Winkler