Homegrownand Grade ALean beef is an excellent source of proteinand energy, and some of the world’s verybest is raised right in our backyard
Is any other food more Albertan than our beef? It is the biggest partof our agricultural sector and we are the largest cattle-producing provincein Canada, with an estimated 5. 5 million head on 26,500 farms.
On the dinner table, beef is high in protein, iron and zinc, as well as Bvitamins. Experts recommend, however, we limit our intake of red meat, sobeef is best treated as an accompaniment (think small quantities in a beefstew with plenty of vegetables), rather than the main event — a steak neednot take up half your dinner plate. Go for quality over quantity and chooseleaner cuts, like those from the hip, such as round steak/roasts and sirlointip. Other lean cuts include eye of round, inside/outside round, top sirloin,flank, strip loin and cross rib. When beef is labelled “lean,” it contains nomore than 10 percent fat, and “extra lean” contains 7. 5 percent or less.
Always consider the source of your beef — just because a steak is purchased
in Alberta doesn’t mean the animal was raised here. For true Alberta beef, ask
for and buy it at shops that support local ranchers. — Julie Van Rosendaal