Friday, November 6, 2009

Skinny Cows



I made it to the Farmer's Market at Thanksgiving Point the last day about a month ago and talked to about three ranchers about their beef. One of the ranchers told me they had an italian breed that is very lean compared to traditional beef. I was very interested!  (I still have tons of beef in the freezer, so I'm interested, but not really looking to buy just yet.) 
I ordered a sampling of the Piedmont Beef this week and tonight we tried the roast. I just cooked it in the pressure cooker until fall apart tender. (an hour and a half from frozen, for a 3 pound roast.). Neither Dennis or I could taste a difference from the roasts we've made in the past. I didn't notice a texture difference either. A tender roast is a tender roast... and you can generally get that with most roasts, if you cook it long enough.

The real test is the steak. I got one t-bone and I will leave it to Dennis to say whether it's more tender than the other stuff. I warned him that they say to cook it on high heat and that it cooks faster than traditional beef... he's definitely the steak expert, it's just a matter of making sure that he consciously thinks about making a comparison. I have learned that if you just wait to see if he notices something different... he seldom does, lol.
Here are the nutritional comparisons, which is why I'm so interested in this stuff.

Nutritional Comparisons:


Skinny Cow
Traditional Skinless Chicken
Traditional Beef
Fat (g)
2.7
3.08
5

Calories

120

140

291

Protein (g)

22

21

20
Cholesterol (mg)
45
70

74
Piedmont Beef Comparison

Calories
    Fat
  Carbs
Protein
Chicken Breast, no skin, 4 ounces
125
1
0
26
Piedmont Beef, 4 oz
120
3
0
22
Roasting Chicken, light meat, 100 grams
153
4
0
27
Chicken Thigh, 100 grams
119
4
0
20

Update 1: Dennis cooked one of the T-Bones tonight and declared it "no better than the T-Bones we've been buying" but no worse either. Considering how much he eats the stuff, I think that going with the Piedmonte would be an easy healthy change to make in our household that would really make a big difference for him... even if it does cost more.  Dennis said that it's different without the fat marbled in... and seems unconvinced that it is healthier for him, lol.

Update 2:  Dennis cooked up the hamburger tonight.  I looked for the fat that dripped down through the grill and ... there isn't really any!  There's some juice... but no fat.  I think it's awesome and Dennis thinks it tastes weird.  The steak more so than the hamburger.  Less yummy flavor, too.  Poor Dennis, he's just not that happy!
Next time we buy... this is what we are getting.  He'll be used to the idea by then, right?

No comments:

The big plunge...

Starting Weight 193.8
Week 1 194.2 - +.4
W- 2 190.2 - -4.0
W- 3 186.4 - -3.8
W- 4 186.2 - -0.2
W- 5 184.0 - -2.2
W- 6 184.5 - +0.5
W- 7 185.0 - -0.5
W- 8 183.2 - -1.8
W- 9 180.0 - -3.2
W- 10 183.2 - +3.2
W- 11 179.0 - -4.2
W- 12 177.1 - -1.9
W- 13 175.1 - -2.0
W- 14 171.6 - -3.5
W- 15 169.9 - -1.7
W- 16 168.4 - -1.5
W- 17 165.4 - -3.0
W- 18 161.9 - -3.5
W- 19 165.4 - +3.0
W- 20 163.0 - -2.4
W- 21 165.8 - +2.8
W- 22 162.0 - -3.8
W- 23 159.8 - +0.4
W- 24 158.0 - -2.7
W-k 25 156.4 - -1.6
W- 26 154.3 - -2.1
W- 27 153.9 - -0.4
W- 28 152.0 - -1.9
August 30, 2009
W- 29 149.9 - -2.1
W- 30 147.7 - -2.2
W- 31 147.1 - -0.6
W- 32 149.5 - +2.4
W- 33 151.3 - +1.8
W- 34 150.2 - -1.1
W- 35 150.8 - +0.6
W- 36 150.3 - -0.5
W- 37 149.1 - -1.2
W- 38 149.8 - +0.7
W- 39 150.1 +0.3
W- 40 156.3 +6.2
W- 41 153.3 -3.0
W- 42 152.6 -0.7
W- 43 152.6 -0.0
W- 44 150.7 -1.9
W- 45 152.4 +1.7
W- 46 153.0 +0.6
W- 47 152.3 +0.7
W- 48 150.1 -2.2

W- 49 147.5 -2.6
W- 50 146.3 -1.2
...
...
W- 53 151.0 +2.0
W- 54 149.3 -1.7
W- 55 144.9 -4.4
W- 56 144.1 -0.8
W- 57 140.0 lbs. Goal!!!!