Many people avoid eating beef because they have heard that it is unhealthful. "All that fat, all those calories, and mad cow disease!" Do you have any of these concerns? Have you switched to chicken and fish? There is nothing wrong with including chicken and fish in your diet if you like them, but you don't have to give up beef out of fear.

The problem with most commercial beef is the diet of the animals. Cows were meant to eat grass, not corn, wheat, barley, or other grain. But in order to produce beef as cheaply as possible, the beef companies feed them not only grains, but many other things, some of them absolutely horrible. While the origin of mad cow disease (actually bovine spongiform encephalopathy) is unknown, a British study concluded that the condition is spread by feeding cows meat and bone meal from infected animals.

There is no danger of this condition in cows that eat only grass. In addition, grass-fed beef is leaner than grain-fed beef, and has more vitamin E, beta-carotene, and omega-3 fatty acids.

If you are used to grain-fed beef, you may find grass-fed beef takes a little getting used to. Since it is so lean, you must be careful to avoid overcooking, or it may come out dry and/or tough. The flavor is somewhat different. Grass-fed beef has a slightly gamey or lamb-like taste. Very soon you will come to prefer it, and feel better for making a healthier choice for yourself and your family.

Grass-Fed Beef Steak

1 12-oz grass-fed beefsteak, 1/2" thick
Olive oil spray
Black pepper
Garlic powder
Onion powder
Salt

Preheat broiler.
Using a meat-tenderizing device, punch through steak all over, making holes very close together. Turn, and repeat on other side. NOTE: Chemical tenderizer is not recommended.
Spray a baking sheet with olive oil spray.
Put tenderized steak on the baking sheet.
Spray steak lightly with olive oil spray.
Sprinkle steak with pepper, and garlic and onion powders.
Put under broiler, and broil 5 minutes.
Remove from broiler, and turn steak over.
Spray and season this side of steak.
Return to broiler, and broil until meat thermometer registers desired doneness temperature. NOTE: Grass-fed beef is best when cooked to medium-rare or medium.
Salt to taste.
Serve.

Makes two 6-oz servings.