BEEF: STILL POPULAR FARE ON FAMILY MENUS

Well-prepared steaks are the stuff of dining dreams for many Americans.

It has been that way for generations. Since 1910, the first year such statistics were compiled, Americans have been eating an annual per capita average of 60 pounds of beef.

Whether from grocery store meat departments, local markets like Fruitland Dressed Meat, or other sources, Americans daily make beef selections that will ultimately become dining room favorites.

Those choices can be sound ones. "Meat can be a part of a really healthy diet," noted Janet Kline, nutrition/health education specialist with the University of Missouri Extension office at Benton. "You have to watch portions and how it's prepared."

Making those beef selections can be a bit confusing, but there are four basic cuts, explained Rick Wieser, general manager of Fruitland Dressed Meat. The company processes beef and pork -- purchasing the beef and pork locally -- and offers the red meat for sale in a retail operation in Fruitland. The business also includes wholesale aspects, distributing primarily ground beef and beef trimmings to other processors.

Those four major cuts are loin, rib and round and chuck, he explained. The loin, that's where your T-bone and porterhouse steaks come in. Rib includes rib steaks, prime rib, rib roast. Chuck cuts, for example, would include chuck roasts and arm roasts and most ground beef, and round cuts include round steaks and rump roasts. Whatever the customer's preference.

Figures from the U.S. Department of Agriculture's Economic Research Service show Americans' continue to enjoy meals that include beef. Average annual per capita beef consumption for 1990-1995 was 67 pounds. Estimates show that beef consumption in the United States peaked in the early '70s, with per capita numbers at some 85 pounds.

While beef is a dining staple in many homes in this region, some misconceptions about beef's nutritional aspects have circulated in recent years, said Lori Pettet, registered dietitian at St. Francis Medical Center, adding that the latest research indicates that red meat in general -- lean cuts -- has no more fat or cholesterol than chicken.

The protein and iron found in red meat provide elements the body needs, she said, explaining: "The iron in meat is the type of iron we most readily absorb."

Pettet, in agreeing with Kline, said it is the method of preparation and the amount eaten that are important factors in calculating beef's benefits.

"We don't recommend that you fry; it's best to broil, bake or stir-fry," Pettet said.

Proper cooking technique will make an excellent beef cut a dining delight. However, it is also an intensive road from the farm to the kitchen, one that may involve the careful attention of many.

At Fruitland Dressed Meat, "every step is monitored," Wieser explained, saying: "Like any place that is federally inspected, we cannot make a move without their permission."

Yet, regardless of how careful the attention paid to the process of raising the cattle and getting the meat from the barn to retailers' refrigerated shelves, the handling and preparation of the fresh beef in the kitchen is of utmost importance.

"They can inspect and process and have an absolutely wonderful product, but if you don't get it home quickly enough, or you cook it poorly, let it thaw on the countertop" it can all be for naught, Kline noted.

Cooking meat at the correct temperatures and times will kill bacteria, while proper handling will ensure potentially harmful bacteria is not spread prior to heating.

Food preparation and safe handling should be the No. 1 concern and priority, Wieser agreed. The final safety net is how you handle it at home.

BEEF FACTS

People with questions about beef can call the USDA's Meat and Poultry Hotline: 1-800-535-4555.

Here are answers to some of the most commonly asked questions.

-- Grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is prime, choice and select. Retail stores may use other terms that must be different from USDA grades. USDA prime beef has more fat marbling so it is higher in fat content than USDA choice or select beef. The protein, vitamin and mineral content of grades of beef are similar.

-- Lean beef contains about 72 to 75 percent water, 20 percent protein and 5 to 7 percent fat, carbohydrates and minerals. Beef is an excellent source of high quality protein, iron and B vitamins. A 3-ounce portion of roasted eye round roast trimmed of visible fat contains about 140 calories, 25 grams of protein, 60 milligrams cholesterol and 4 grams fat.

-- Nutrition claims such as lean and extra lean are sometimes seen on beef products. Here are their definitions: Lean -- 100 grams of beef with less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol. Extra Lean -- 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat and less than 95 milligrams of cholesterol.

Safe handling tips

-- Use or freeze products with a "sell-by" date within three to five days of purchase. If the manufacturer has determined as "use-by" date, observe it. This is a quality assurance date after which peak quality begins to lessen. It's always best to buy a product before its date expires. It's not important if a date expires after freezing beef.

-- It isn't necessary to wash raw beef before cooking it. Any bacteria that might be present on the surface would be destroyed by cooking at proper temperatures and for the necessary times.

-- It is safe to freeze beef in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with aluminum foil, freezer paper, or freezer-weight plastic wrap, or drop into a freezer bag to prevent freezer burn.

-- There are three safe ways to defrost beef: in the refrigerator, in cold water and in the microwave.

Safe cooking tips

-- The USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 degrees F. Whole muscle meats, such as steaks and roasts may be cooked to 145 degrees F for medium rare, 160 degrees F for medium or 170 degrees F for well done.