During the day, while my farmer hubby is manning a tractor or chasing cows, I’m at work as the career services director for McPherson College. Working with college students is a unique and mostly enjoyable experience. And while my job is to help students prepare for their professional future, there are times I can put on my “farm wife” hat and discuss farming, cattle and all things agriculture.
The college’s food service company, Fresh Ideas, in conjunction with the college’s student activity board, hosts steak night every few months. With spring here, it was time for a night of good food and great beef.
The line ran out the door as students awaited their steaks and I was there to enjoy the meal and provide a subtle reminder of the nutritional value of beef and steak.
My son and I provided some great literature on the nutritional benefits of steak for the students – well I handed out literature, Evan “supervised” – and it took little convincing to get students excited about a great steak dinner.
Approximately 60 percent of students on campus are athletes, which means quality food and proper nutrition is essential. Steak is a great component of a healthy, balanced diet providing 10 essential vitamins and minerals – Iron, Choline, Protein, Selenium, Vitamin B6 and B12, Zinc, Phosphorus, Niacin and Riboflavin.
In fact, a 3-ounce serving of steak has only 150 calories and provides almost half – 48% – of a person’s daily protein needs.
Every cut varies in it’s fat and caloric content but all lean cuts of beef have less than 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol. In fat, some cuts are as lean as a skinless chicken thigh.
With spring here, beef is what SHOULD be on your grill and dinner plate. Find some great recipes at BeefItsWhatsForDinner.com.