Beef-Y Truths from Outback

Manila Bulletin, November 6, 2004 | Go to article overview

Beef-Y Truths from Outback


Outback Restaurant, the countrys beef authority, answers fundamental questions and discloses some beefy truths from the feed-lots to your plates:

l Do all cuts of beef have the same level of nutrients? Does cooking affect its nutritional content?

All beef is nutrient dense, meaning it contains a large amount of nutrients in relation to the size of the serving. In fact, beef provides 12 nutrients that are essential for good health. The nutrient values of protein, iron, zinc, and B-complex vitamins vary only slightly from one cut to another.

Cooking doesnt really change the nutritional value. Nutrients such as protein, iron, zinc and cholesterol are not significantly affected by heat and remain essentially the same, even after cooking.

l We keep hearing about eating a "standard serving size." How much is that?

The Recommended Daily Allowance (RDA) for beef states that the standard serving size is a 3-ounce cooked lean portion. Thats roughly the size of a standard deck of cards. However, in order to allow for shrinkage during cooking, this 3-ounce serving size would need to be a 4 to 5 ounce portion when uncooked. But of course, when you go visit an Outback Restaurant, "standard size" always means bigger than the usual. So bring along a friend to share a serving with you.

l What does marbling have to do with beef flavor?

Marbling, or the visible flecks of fat within muscles, is directly related to the lusciousness or flavor and juiciness of cooked beef. Simply put, the more marbling, the tastier beef is.

l What are ways to determine that I get only the freshest and best cuts of meat? …

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