For example, you'll often find that such foods
include better cuts of meats and more antioxidant - rich fruits and vegetables.
Not exact matches
Historically, entrées have been focused around a large
cut of some kind
of meat, and while we still love our prime rib, entrées have evolved to
include vegetarian fare as
well as seafood and poultry.
Gruber offered some examples
of value - added
meat cuts that work
well under the sous vide process,
including:
It
includes a delicious steak rub that can be used on any steak, and it also
includes a delicious chimichurri sauce that would also be
good on any
cut of meat or even as a bread dip (it's
best to keep these sauces out
of sight while you're cooking or you'll just keep dipping!).
Good sources
include lean
cuts of meat, and seafood which is low in mercury.
Better options
include lean
cuts of meat, vegetables and fresh fruits, eggs and nuts.
Other
good sources
of saturated fats
include high fat cheeses, fatty
cuts of meat, full - fat cream, and nuts and seeds.
Good meats include chicken, turkey and rabbit
meat as
well as some lean
cuts of beef.
While it is completely possible to consume enough protein from plant - based foods (and I often suggest everyone enjoy some purely plant - based meals a few times per week), animal protein (
including red
meat, chicken, turkey and fish) also provide great sources
of protein, rich in a variety
of minerals, vitamins and healthy fats (as long as we stick to
good - quality
meats as mentioned above, and leaner
cuts).
Lean
meats and poultry are among the
best options,
including chicken, lean turkey, certain fishes such as salmon and the leanest
of beef
cuts.
This Modern Steakhouse presents an innovative menu featuring a delectable range
of gourmet
meat courses that compete worldwide,
including Japanese
cuts as
well as aged and matured
meat dishes.