Spring Sault
If it was perfected in Texas, you can bet someone from this state is proving it’s good for you. Such is the case for brisket and ground beef! Researchers out of Texas A&M have found that not only does it make for some of the tastiest food you’ll ever try, but (believe it or not) it comes with some health benefits too.
Their findings confirmed that high levels of oleic acid can be had in beef brisket. You want this because it lowers LDLs (the “bad” kind of cholesterol,) and produces high levels of HDLs (the good kind, which are said to promote better heart health). Dr. Stephen Smith, a research scientist from Texas A&M AgriLife Research, explained the findings. “Brisket has higher oleic acid than the flank or plate, which are the trims typically used to produce ground beef,” he said. “The fat in brisket also has a low melting point, that’s why the brisket is so juicy.” Researchers in this study have also found that the same applies to ground beef, but to a lesser degree.
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America loves beef, and that love runs especially deep in the Lone Star State. Brisket is now one of the preferred trims in the production of ground beef. That’s good news, considering Americans eat 50% of our beef in the form of ground beef, and it’s featured in a huge number of recipes. In the production of ground beef, 25% of the carcass is used. This, Smith explained to AgriLife Today, “improves the sustainability of beef production.” Smith also noted, “Our studies have shown that fat is a very important component of beef.” The details of the study show that the good cholesterol (or HDL) increased in those who ate beef that was high in oleic acid. It’s something to celebrate as you prepare for the best season of the year… barbecue season.
