For several decades, steak has been consistently, falsely accused and unfairly saddled with a decidedly undeserved “bad rap” and villain’s infamy when it comes to certain specific health issues like fat and cholesterol.
This of course, is partially an intentional hatchet job done by marketing and promotional agencies who are try to help other proteins such as chicken and fish steal away portions of the “meat market” that beef has dominated for as far back as any of us can remember.
Secondly, it’s simply ludicrous to lump all “red meat” or for that matter, all beef into a single category. Anyone that knows anything about steak knows that there are extremely different grades, cuts and levels of quality.
Top Chefs, Connoisseurs, Gourmets and Aficionados know well enough to only eat Top 1 to 3%, Prime Cut Steak, such as Kobe Style, “Prime Grade,” Angus Beef. To compare the nutritional quality of some cheap cut, store bought flank steak to such an elite cut of meat is like comparing a Mercedes to a Yugo. There just simply isn’t any comparison.
To read the rest of this story please go to: The Examiner