November 9, 2017

Can Eating Red Meat and Losing Weight Go Hand in Hand?

Lean cuts of red meat can be a great source protein and other nutrients when you are trying to lose weight.

Several studies have shown that higher protein, low to moderate carb diets are very effective for weight loss. A study published in the American Journal of Clinical Nutrition also supports the consumption of lean red meat.

In this post, we cover some tips for getting your steak fix while maintaining your weight loss goals. We delve into beef cuts, portion size, preparation and cooking so that you can make the right choices when it comes to incorporating beef into your diet.

Choose the Right Beef Cuts

Beef is also an important source of protein and essential vitamins/minerals, including; iron, zinc and vitamin B12.

If you want to eat beef while trying to lose weight, make sure that you choose lean beef. Lean meat is classified as having 4 grams (or less) of fat per 100 grams.  If your preferred cut has a lot of external fat cover then trim off the excess before cooking.

For more information, see our previous blog post The Leanest Cuts of Beef, MLA Healthy Meals and this Guide to Beef.

Serving Size

Most meat-lovers consume way too much meat per serve, which is why red meat is sometimes associated with weight gain. If you want to eat red meat but maintain weight loss, you need to make sure that you eat a controlled amount. Believe it or not, the recommended serving size of red meat is the size and thickness of a deck of playing cards.

Eating a small, lean cut of red meat a couple of times per week can be very nutritious and beneficial to weight loss, thanks to the high amounts of protein and other essential nutrients.

Cooking Method

When it comes to cooking your lean beef, opt for a low fat cooking method like grilling or oven-roasting (make sure to use a rack so the fat can drain). If you are on a low-fat diet, avoid cooking with butter and instead opt for small amounts of olive or vegetable oil.

The information in this post is adapted from LiveStrong and Calorie Secrets.

Latest News

Igniting Futures: Teys’ Commitment to the Red Meat Industry and ICMJ
Read more
The Science of Fat and Flavour
Read more
The Science of Sous Vide
Read more