Nutritional Value and Storage Life

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Nutritional Value

Proteins are essential for tissue cell renewal. As a rule, the redder the meat, the higher it is in iron. Consequently, beef has more iron than veal, pork or chicken.

Iron is an essential mineral for the formation of hemoglobin which transports oxygen to the tissues and creates red blood cells. As well, it helps the body resist infections and contributes to physical and intellectual development.

Vitamin B12 is indispensable for cell production, especially red blood cells. It helps prevent anemia while preserving myelin, the sheath that wraps around and protects our nerve fibres. It also produces substances that can help battle depression.

For those concerned about fat in their diet, one should be vigilant when selecting meats by opting for cuts in which the fat can be easily removed before eating, or else the lean and extra lean cuts. According to Health Canada, all cuts of beef in which the fat has been removed can be considered lean, with the exception of short ribs.

Today we have a better understanding of the relationship between trans fats and cardiovascular diseases and different types of cancer. We know that certain types of fat are beneficial, while others have a tendency to increase blood cholesterol and the risk of developing certain diseases.

It is important to remember that one should not entirely eliminate fat from their diet but rather reduce the overall amount consumed, opting instead for quality.

Storage life

Beef should be stored in the coldest part of the refrigerator (between 0-4° C, 32-40° F), in its original wrapper if intact, and away from any cooked meats.

If the beef is cooked, in other words leftover meat, ensure that it is at room temperature before wrapping in aluminum foil and placing in the refrigerator.

To freeze beef, it should be wrapped in plastic and then in aluminum foil. Freezer bags or containers made for the freezer can also be used.