CAN LEAN BEEF BE A PART OF HEART MONTH?

Research on heart health shows that eating lean beef can be a solution to one of America’s greatest health challenges. Not only can lean beef be part of a heart-healthy diet, but it can help lower cholesterol as part of a healthy diet and lifestyle.

Research, published in the American Journal of Clinical Nutrition, found that following a Mediterranean-style healthy dietary pattern that incorporates fresh lean beef can reduce heart disease risk factors, including total and LDL cholesterol, and blood pressure. By incorporating 7-18 ounces of cooked, fresh, lean red meat per week, individuals can improve their cardiometabolic disease risk factor profile including high blood pressure, low HDL cholesterol and diabetes risk.     Learn More

American Heart Association Recipes and Videos with Beef

Enjoying lean beef in a heart-healthy lifestyle is easier than you think with these recipes featuring lean beef, fresh fruit and vegetables, and whole grains. These recipes and how-to recipe videos are all certified by the American Heart Association®.  Recipes and videos

TIPS FOR CHOOSING LEAN BEEF

Incorporate lean beef into your lifestyle by following these simple tips:

• Choose lean beef at the meat counter. There are more than 36 cuts of beef that meet government guidelines for lean⁷. A tip for finding lean beef cuts is to look for the terms “round” or “loin” (e.g.: Sirloin, Tenderloin, or Eye of Round).
• Keep portion size in mind. A sensible and satisfying 3 ounces cooked serving of lean beef is about the size of a deck of cards.
• Trim away any visible fat from cooked beef before serving.
• When it comes to lowering cholesterol, small steps can get big results. The American Heart Association recommends eating a variety of nutritious foods from all the food groups.  When choosing meats, choose the leanest cuts available, trim visible fat and prepare them in healthy and delicious ways like broiling, roasting or poaching and pairing them with fiber rich vegetables, fruits and whole grains.

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