Sage butter beef

Everyone knows grass-fed beef is the #1 superfood, but nobody talks about its hidden upside:

Eating it reinforces your sense of superiority over people who eat regular beef.

(I can attest.)

Never mind that grass-fed beef contains an abundance of:

• Essential minerals

• Vitamins A, B, and E

• Muscle-building protein

• High levels of Omega 3s

If you post about splurging on grass-fed beef for your meal prep, you'll be recognized as an ELITE carnivore.

Your high standards will distinguish you from low-class peasants who eat ordinary beef...

A priceless ego boost.

If you've been waiting for a sign to cook more grass-fed beef, this is it.

Today, I'm sharing my process to create this 52g protein entrée using grass-fed beef, plus I'll show you exactly where to find the best stuff.

(Hint: It's not where peasants get theirs)

Let's break it down in this week's edition of SIMPL.

What’s grass-fed beef?

Pasture-raised, or "grass-fed" beef comes from cattle that spent their whole life grazing in fields eating grass...

Plus the occasional dandelion, mushroom or caterpillar.

It's a more traditional way of feeding cattle than the common grain-feeding systems used by most beef producers.

But don't all cows and steers eat grass?

They do, but the vast majority of American cattle start their life on pasture, then move to feedlots after 12-18 months.

Feedlots are like an all-you-can-eat grain buffet for cattle.

In the U.S. they're fed mostly corn, plus supplemental foods.

Once they've gained weight and put on enough muscle and fat on the feedlot, they're processed into:

• steaks

• roasts

• ground beef

• various other meaty delicacies

Grass-fed cattle (on the other hand) aren't fed any grain...

Which means it takes them longer to gain weight and get to full-size.

How is grass-fed beef different?

Cost

Since the grain-feeding method requires less time and less real estate than grass-feeding, it's the most cost-effective way of raising beef.

This makes grass-fed beef the more expensive option for consumers.

Generally, grass-fed beef costs 1.5 to 2 times as much as regular beef.

Is it worth it? You decide.

Nutritional value

Although regular beef is a great source of protein and other essential nutrients, the pasture-foraged diet of grass-fed cattle gives their meat a nutritional edge.

Grass-fed beef contains higher amounts of Omega-3 fatty acids, which are known to promote heart health.

It also packs a higher dose of vitamins A, B, and E; nutrients that help you maintain healthy immune function, vision and skin.

Flavor and texture

Choosing between these two types comes down to your preference.

Because of the wide variety of wild grasses and other plants the cattle forage on, people often describe the flavor of grass-fed beef as "earthy" or "grassy".

Grain-fed beef, on the other hand, tends to have a milder, sweeter flavor.

Since a grass diet is lower in calories than a grain diet, you also get meat that's leaner and slightly chewier than grain-fed beef.

Because of this, many people prefer the more tender, well-marbled meat from grain-fed cattle.

But from a fitness perspective?

The ratio of protein/fat in grass-fed beef is superior.

Where can I buy grass-fed beef?

If you have a high-end grocery store nearby, look for it in their meat section.

But here's where it gets tricky:

Even though the finest beef in the world is grown in America, many American grocery stores stock their shelves with cheap beef from other countries.

I don't know about you, but I'd rather buy American beef, even if it's more expensive.

And if I can get grass-fed beef from a nearby ranch?

Even better.

Sage Mountain Beef is my new favorite source.

Their 100% pasture-raised beef is grown in Riverside County in Southern California, not far from where I live.

Absolutely delicious, top-quality meat.

But what I really love is how they deliver it directly to me, so we can cut out the middleman. Brilliant.

You can order from them online and they'll ship it to you, wherever you live. I don't even have a deal with them - I just like their stuff.

Get it here: sagemountainbeef.com

They sent me a meat delivery Wednesday night that arrived just in time to make this recipe for sage-butter beef with shaved Brussels sprouts and maple sweet potato mash.

My variety pack came with a few packs of ground beef, NY steaks, ribeyes, and eye of round roast.

Although a more tender tri-tip or sirloin roast would have been the ideal cut for of meat for this dish, this pan-roasted eye of round still turned out nicely.

After seasoning with salt and black pepper, the beef is seared in a pan and roasted in the oven.

A quick baste in fresh sage and butter finishes it with some aromatic richness.

The sage butter is then whipped into a batch of boiled sweet potatoes to make a rich, creamy side dish - just what this lean cut of beef needs.

Brussels sprouts get a special treatment.

Thinly shaved on a mandoline, they're quickly sautéed with bacon and onions.

Fresh pomegranate seeds finish it off with a splash of color and a sweet crunch.

Here’s the nutrition breakdown for 1 serving:

Wanna know what happens when you add high-protein dishes like this to your weekly rotation?

You catapult your meal prep skills from “good” to “superior.”

Or as I like to say, "ELITE."

And when you have easy-to-follow breakdowns for each dish at your fingertips…

Plus step-by-step videos…

That's when you master them.

Become a SIMPL Insider today and see the exact steps to craft every high-protein recipe I've made in the last 5 months. 

It's your key to becoming nutritionally self-reliant at home while supporting your gains in the gym. 

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