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Meat 101

Buying and cooking meat sometimes is a guessing game as to which part of the animal is the most suited for the type of cooking one is planning to do as well as which part is the most healthiest.  Some of us choose to buy organic – grain-fed, antibiotic-free & etc – while the rest of us feel the cuts of the meat are a lot more important than the meat being ‘clean’.  That’s a debate for another time.  Today, here are meat-choosing tips from the very popular Biggest Loser trainer, Jillian Michaels:

As with all foods, when selecting meat there are some good and some less-than-stellar choices. Full-fat meats pack a lot of calories and have tremendous endocrine-disrupting power as a result of all the garbage in them. So if you love a juicy rib-eye steak, I sure hope that you are paying attention.

Livestock absorb the many pesticides, hormones, and other chemicals that are often used on industrial farms to increase meat growth, boost milk production, or kill bugs and fungus on crops. Those pollutants find their way into nonorganic meat and dairy. When we eat those fatty meats and other animal products, we are absorbing all those chemicals too. The result: Your body is like a giant toxic-waste dump!

When you’re grocery shopping, you need to select your meat wisely. Always go for organic meat. Pasture-raised, grass-fed beef is one of the best options to choose since conjugated linoleic acids (CLA), found in the meat of organic pasture-fed cows, is a fat that we know is incredibly healthy for you. You also want to select leaner cuts of meat. Look for the words loin or round, such as “sirloin” and “eye of round.” Moreover, trim any visible fat when you’re preparing your meat.

Before you get all bummed out about avoiding fatty meats, let’s remember the basics of weight control. The primary reason not to eat full-fat meat when trying to lose pounds comes down to simple math: Ounce for ounce, those foods have way more calories than leaner options.

Jillian’s recommendations prove all meat are not the same and some finicky, detailed-driven choices can do our body much good.  As per her recommendations, here’s a meat recipe from Jillian’s low fat meal plan:

Grilled Skirt Steak With Chimichurri Sauce

Recipe Image
This recipe makes 4 servings


  • 1/4 cup(s) onion(s), red chopped
  • 3 clove(s) garlic
  • 1/2 teaspoon pepper, red flakes crushed
  • 1/2 cup(s) parsley, flat-leaf packed
  • 2 tablespoon oregano leaves packed
  • 1/4 cup(s) oil, olive, extra-virgin
  • 2 tablespoon vinegar, red wine
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, black ground
  • 1 pounds beef, steak, skirt
  • cooking spray, olive oil-flavored for the grill


  • In the work bowl of a food processor, place the onion, garlic, and red pepper flakes. Pulse until finely chopped. Add the parsley and oregano leaves, and pulse until the herbs are coarsely chopped. Add the olive oil, vinegar, and the salt and pepper.
  • Place the skirt steak in a shallow pan and pour 1/3 cup of the chimichurri sauce over it. Turn to coat well. Cover and refrigerate, preferably for at least 4 hours and up to overnight. Cover and refrigerate the remaining sauce.
  • If using a gas or charcoal grill, spray the grill with olive oil and preheat a medium-hot grill. If using a grill pan, spray with olive oil and heat over medium-high.
  • Grill the steak for 4 to 5 minutes per side for medium-rare. Let stand on a cutting board for 5 to 10 minutes. Thinly slice the steak and divide among four plates. Top each serving with 1 generous teaspoon of chimichurri sauce and serve.

Bon Appetit!


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