Where's the beef? Over the past decade, Americans have consumed less and less beef. We believe that eating beef will harden our arteries and cause us to have a heart attack. Yet, we have failed to see the big picture. While some cuts of beef are high in fat and cholesterol, others are not. Choosing cuts of beef lower in fat, will allow you to get the beneficial nutrients in beef such as iron, protein, and vitamin B12.

The leanest cuts of beef include the:
* round,
* tenderloin,
* sirloin, or
* flank.

When buying ground beef, it is best to buy ground round or extra lean options. Cooking methods can also significantly reduce the fat in beef. It is best to:
* broil,
* boil,
* bake,
* roast, or
* grill.

Any visible fat should be cut off before cooking. When preparing ground beef to add to sloppy Joe's or spaghetti sauce, it is best to rinse the beef in a strainer for 1 to 2 minutes to remove excess fat before adding to the sauce. Burgers or meatloafs can be squeezed in a paper towel to remove excess fat after cooking.

Recent concerns with food poisoning have also increased the importance of proper handling of ground beef. Here are some rules to follow to reduce your risk of food poisoning:
* Cook beef medium well to well (internal temperature to 140 degrees Fahrenheit).
* Use a separate cutting board for beef and wash and disinfect it thoroughly.

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