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Is red meat bad for you? And does it make a difference if it’s a processed burger or a lean steak?

<p><em><a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a></em></p> <p>A juicy burger is a staple in many Australians’ diet. Yet research shows regularly eating red meat can increase your risk of developing <a href="https://academic.oup.com/eurheartj/advance-article/doi/10.1093/eurheartj/ehad336/7188739?searchresult=1">type 2 diabetes, heart disease</a> and <a href="https://www.thelancet.com/journals/lanonc/article/PIIS1470-2045(15)00444-1/fulltext">certain cancers</a>.</p> <p>But is eating a beef burger worse for your health than eating a lean grass-fed steak? And how much red meat should we really be eating?</p> <h2>Types of red meat</h2> <p>First of all, it’s good to clarify that <a href="https://www.who.int/publications/i/item/9789240074828">red meat</a> refers to all mammalian muscle meat. So that includes beef, lamb, pork, veal, mutton and goat.</p> <p>Then we can distinguish red meat types by how the animal has been raised and how the meat is processed. Here are some key terms to know.</p> <p>Conventional meat, also called grain-fed, is meat from animals that are grass-fed for part of their lives and then given a grain-based diet for the remainder. Most red meat available in major supermarkets is grain-fed.</p> <p>Grass-fed meat comes from animals that have grazed on pasture for their entire lives. This means grass-fed meat tends to have higher levels of unsaturated fats than conventional meat, and is why some <a href="https://www.mdpi.com/2304-8158/11/5/646">research</a> suggests it’s healthier. Grass-fed meat is also likely to cost more.</p> <p>Organic meat is seen as a premium product as it has to meet <a href="https://www.agriculture.gov.au/biosecurity-trade/export/controlled-goods/organic-bio-dynamic/national-standard">government standards</a> for organic produce. For example, meat labelled as organic cannot use synthetic pesticides or use hormones or antibiotics to stimulate growth.</p> <p>Processed meats have been preserved by smoking, curing or salting, or by adding chemical preservatives. Examples include sausages, ham, bacon and hot dogs.</p> <h2>What is the nutritional value of red meat?</h2> <p><a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">Red meat</a> contains many nutrients that are important for health, including protein, vitamin B12, iron and zinc. Red meat is a good source of iron and zinc as they are more easily absorbed by the body from meat than from plant foods.</p> <p>Red meat is often high in saturated fats, but this can <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ausnutdatafiles/Pages/foodnutrient.aspx">range widely</a> from less than 1% to over 25% depending on the cut and whether it’s trimmed of fat or not. Minced meat typically ranges from 2% to 9% saturated fat depending on whether its extra lean or regular.</p> <p>To limit intake of saturated fats, opt for leaner mince and leaner cuts of meat, such as pork tenderloins or beef steak with the fat trimmed off.</p> <p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/">Wagyu beef</a> (which simply translates to Wa = Japanese and Gyu = cow) has been touted as a healthier alternative to conventional red meat, as it tends to be higher in unsaturated fats. But research is limited, and ultimately it still contains saturated fat.</p> <p>Processed meats, such as bacon, salami and sausages, contain beneficial nutrients, but they are also high in saturated fat, sodium and contain preservatives.</p> <h2>Is red meat bad for your health? And does the type matter?</h2> <p>It’s widely reported eating too much red meat is bad for your health, because it can increase your risk of heart disease, type 2 diabetes and some cancers.</p> <p>But most of the evidence for this comes from observational studies, which cannot determine whether red meat intake actually causes the condition.</p> <p>Most evidence is observational because it’s simply not ethical or feasible to ask someone to eat large amounts of meat every day for many years to see if they develop cancer.</p> <p>So let’s take a look at the evidence:</p> <p><strong>Heart disease and type 2 diabetes</strong></p> <p>In a <a href="https://www.nature.com/articles/s41591-022-01968-z">review</a> of 37 observational studies, the authors found weak evidence of an association between eating unprocessed red meat and heart disease and type 2 diabetes.</p> <p>But for processed meat, a recent <a href="https://academic.oup.com/eurheartj/article/44/28/2626/7188739">review</a> showed that for each additional 50g of processed meat consumed per day, the risk of heart disease increased by 26% and the risk of type 2 diabetes increased by 44%, on average.</p> <p><strong>Cancer</strong></p> <p>Leading international organisations have declared there’s strong evidence consumption of red and processed meat <a href="https://www.wcrf.org/diet-activity-and-cancer/cancer-prevention-recommendations/limit-red-and-processed-meat/">increases the risk of colorectal cancer</a>.</p> <p>For example, in a <a href="https://academic.oup.com/ije/article/49/1/246/5470096">study</a> of nearly 500,000 people, each additional 50g of red meat consumed per day increased the risk of colorectal cancer by 18%. And each additional 25g of processed meat consumed per day, equivalent to a slice of ham, increased the risk by 19%.</p> <p>While <a href="https://pubmed.ncbi.nlm.nih.gov/34455534/">research</a> has linked consumption of red and processed meat with increased risk of other types of cancer, such as lung, pancreatic and breast, the evidence is not consistent.</p> <p>It also matters how red meat is cooked. For example, cooking a steak over a high heat, especially an open flame, chars the outside. This causes <a href="https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet">chemical compounds</a> to form that have been shown to cause cancer in very high doses in animal models, and some studies in humans have found an <a href="https://aacrjournals.org/cebp/article/16/12/2664/260099/Meat-and-Meat-Mutagen-Intake-and-Pancreatic-Cancer">association</a> with increased cancer rates.</p> <p>When it comes to how the animal was raised or its breed, based on current evidence, it’s unlikely the nutritional differences will have a substantial impact on human health. But research is limited in this area.</p> <h2>How much red meat should you eat?</h2> <p>Our national <a href="https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_book.pdf">dietary guidelines</a> recommend the average adult eats a maximum of 455g of cooked lean red meat per week (or less than 65g a day, equivalent to one small lamb chop). This is also what’s recommended by the national <a href="https://www.cancer.org.au/cancer-information/causes-and-prevention/diet-and-exercise/meat-and-cancer-risk">Cancer Council</a>.</p> <p>For heart health specifically, the national <a href="https://www.heartfoundation.org.au/getmedia/d5b9c4a2-8ccb-4fe9-87a2-d4a34541c272/Nutrition_Position_Statement_-_MEAT.pdf">Heart Foundation</a> recommends eating less than 350g of cooked, unprocessed red meat per week (or less than 50g a day).</p> <p>Many dietary guidelines around the world now also recommend limiting red meat consumption for environmental reasons. To optimise both human nutrition and planetary health, the <a href="https://eatforum.org/lancet-commission/eatinghealthyandsustainable/">EAT-Lancet commission</a> recommends consuming no more than 98g a week of red meat and very low intakes of processed meat.</p> <h2>So what does all of this mean for your diet?</h2> <p>The bottom line is that red meat can still be enjoyed as part of a <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">healthy diet</a>, if not eaten in excess. Where possible, opt for unprocessed or lean cuts, and try to grill less and roast more. Consider swapping red meat for lean chicken or fish occasionally too.</p> <p>If you are looking for alternatives to meat that are better for your health and the environment, minimally processed plant-based alternatives, such as tofu, beans and lentils, are great options.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/207927/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a></em></p> <p><em>Image credits: Getty Images</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/is-red-meat-bad-for-you-and-does-it-make-a-difference-if-its-a-processed-burger-or-a-lean-steak-207927">original article</a>.</em></p>

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"Straight to jail!": Woman berated for “barbaric” steak video

<p>A woman has horrified online users after she shared a video of her cooking a steak in a toaster.</p> <p>Juliette shared her bizarre method on TikTok under the username @itsmeju1iette, captioning the clip: "Cooking steak for my boyfriend."</p> <p>She wrote "How to cook steak," across the video.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838831/tiktok-steak-2.jpg" alt="" data-udi="umb://media/aad6f49f34fb4258b42574506b98336c" /></p> <p>It showed her placing two pieces of steak into the toaster, then slathering it in sauce and eating it.</p> <p>The clip has been viewed over 10 million times.</p> <p>One user questioned: "How do you clean the toaster?" while many others were disgruntled to see she had not seasoned her meat “properly”.</p> <p>"This is so barbaric it's not even funny," one angry user wrote.</p> <p>"Straight to jail!" another said.</p> <p>Another added: "I'm physically upset," added someone else.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838829/tiktok-steak-1.jpg" alt="" data-udi="umb://media/12efd32f18a74140ac2acd3856062b80" /></p> <p>"How to not cook steak," one user wrote.</p> <p>Juliette has had viral clips before, with one reaching over 24 million views that shows her humorously demonstrating how to boil ice in a saucepan.</p> <p>"My grandma's secret recipe! [Please] don’t share with anyone," she captioned the video.</p>

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MasterChef’s Tessa Boersma slammed over steak dish

<p><em>MasterChef </em>contestant Tessa Boersma has left fans baffled with her meat and three veg dish during Tuesday night’s challenge.</p> <p>Tessa’s Tomahawk steak, which was served as part of the immunity challenge, failed to impress both judges and viewers.</p> <p>“I think the steak’s cooked further than it should be,” said judge Jock Zonfrillo.</p> <p>“You know, she had 60 minutes – more than enough time to cook that at a lower temperature.”</p> <p>Fans on Twitter criticised the dish’s appearance, saying Tessa’s use of the meat cut was wasteful.</p> <blockquote class="twitter-tweet"> <p dir="ltr">This is something we could really sink our teeth into, thanks Tessa! 🧡 <a href="https://twitter.com/hashtag/MasterChefAU?src=hash&amp;ref_src=twsrc%5Etfw">#MasterChefAU</a> <a href="https://t.co/D8N45aBodi">pic.twitter.com/D8N45aBodi</a></p> — masterchefau (@masterchefau) <a href="https://twitter.com/masterchefau/status/1272839229614231552?ref_src=twsrc%5Etfw">June 16, 2020</a></blockquote> <p>“Did Tessa just cook that entire tomahawk to get one middle piece? What happens to the rest of it?” one wrote.</p> <p>“The plating leaves a lot to be desired,” one posted.</p> <p>“It’s disgraceful that Tessa cooked that huge chunk of meat and is only using a slice,” another commented.</p> <blockquote class="twitter-tweet"> <p dir="ltr">Did Tessa just cook that entire tomahawk to get one middle piece? What happens to the rest of if?!?! <a href="https://twitter.com/hashtag/MasterChefAU?src=hash&amp;ref_src=twsrc%5Etfw">#MasterChefAU</a></p> — Noelle Perera (@noellemartine) <a href="https://twitter.com/noellemartine/status/1272836918695178240?ref_src=twsrc%5Etfw">June 16, 2020</a></blockquote> <blockquote class="twitter-tweet"> <p dir="ltr">Did Tessa shove the other 3/4s of the steak in her handbag for her dog?<a href="https://twitter.com/hashtag/MasterchefAU?src=hash&amp;ref_src=twsrc%5Etfw">#MasterchefAU</a></p> — Nez (@fraggle73) <a href="https://twitter.com/fraggle73/status/1272839361248194560?ref_src=twsrc%5Etfw">June 16, 2020</a></blockquote> <blockquote class="twitter-tweet"> <p dir="ltr">Tessa's steak looks so tasty but that plating is truly awful. It's slapped on there with that green smiley situation. <a href="https://twitter.com/hashtag/MasterChefAU?src=hash&amp;ref_src=twsrc%5Etfw">#MasterChefAU</a></p> — Lu, Luey, Lulu (@LuLuLoves_) <a href="https://twitter.com/LuLuLoves_/status/1272838337510780928?ref_src=twsrc%5Etfw">June 16, 2020</a></blockquote> <p>Despite viewers’ concern, the leftover food in the <em>MasterChef </em>kitchen did not go to waste. The remainders were donated to food charity SecondBite, reports said.</p> <p>SecondBite CEO Jim Mullan told <em><a href="https://10daily.com.au/lifestyle/a190626rdxnj/this-is-exactly-what-happens-to-all-the-left-over-food-on-masterchef-20190628">10 daily</a></em>: “Everything you see in the pantry that’s applied through the program, everything that we can possibly salvage, we collect and divert it to people in need, generally in the Melbourne area.”</p> <p>Contestant Laura Sharrad also told <em><a href="https://www.news.com.au/entertainment/tv/reality-tv/masterchef-2020-tessas-steak-dish-baffles-viewers/news-story/e7537f73e02c59135863587cb2a048f7">news.com.au</a></em> some of the unwanted produce went in the garden’s compost. “It’s so amazing to see all the split bin systems also in place to make sure everything is getting disposed of properly,” she said.</p> <p>Reece Hignell ended up winning the challenge, with Judge Melissa Leong describing his gin tart with ginger ice-cream, juniper berry meringue and quince puree as “to die for”.</p>

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How steak became manly and salads became feminine

<p>When was it decided that <a href="https://www.theatlantic.com/business/archive/2015/09/food-gender-marketers-yogurt-women-chicken-men/405703/">women prefer some types of food</a> – yogurt with fruit, salads and white wine – while men are supposed to gravitate to chili, steak and bacon?</p> <p>In my new book, “<a href="https://www.goodreads.com/book/show/43726541-american-cuisine">American Cuisine: And How It Got This Way</a>,” I show how the idea that women don’t want red meat and prefer salads and sweets didn’t just spring up spontaneously.</p> <p>Beginning in the late 19th century, a steady stream of dietary advice, corporate advertising and magazine articles created a division between male and female tastes that, for more than a century, has shaped everything from dinner plans to menu designs.</p> <p><strong>A separate market for women surfaces</strong></p> <p>Before the Civil War, the whole family ate the same things together. The era’s best-selling household manuals and cookbooks never indicated that husbands had special tastes that women should indulge.</p> <p>Even though “<a href="https://academic.oup.com/jsh/article-abstract/48/1/1/947457">women’s restaurants</a>” – spaces set apart for ladies to dine unaccompanied by men – were commonplace, they nonetheless served the same dishes as the men’s dining room: offal, calf’s heads, turtles and roast meat.</p> <p>Beginning in the 1870s, shifting social norms – like the entry of women into the workplace – <a href="https://theconversation.com/in-americas-sandwiches-the-story-of-a-nation-86649">gave women more opportunities to dine without men</a> and in the company of female friends or co-workers.</p> <p>As more women spent time outside of the home, however, they were still expected to congregate in gender-specific places.</p> <p>Chain restaurants geared toward women, such as <a href="https://restaurant-ingthroughhistory.com/2008/08/27/when-ladies-lunched-schraffts/">Schrafft’s</a>, proliferated. They created alcohol-free safe spaces for women to lunch without experiencing the rowdiness of workingmen’s cafés or <a href="https://restaurant-ingthroughhistory.com/2011/09/06/lunch-and-a-beer/">free-lunch bars</a>, where patrons could get a free midday meal as long as they bought a beer (or two or three).</p> <p>It was during this period that the notion that some foods were more appropriate for women started to emerge. Magazines and newspaper advice columns identified fish and white meat with minimal sauce, as well as new products like packaged cottage cheese, as “female foods.” And of course, there were desserts and sweets, which women, supposedly, couldn’t resist.</p> <p>You could see this shift reflected in old Schrafft’s menus: a list of light main courses, accompanied by elaborate desserts with ice cream, cake or whipped cream. Many menus <a href="https://restaurant-ingthroughhistory.com/2008/08/27/when-ladies-lunched-schraffts/">featured more desserts than entrees</a>.</p> <p>By the early 20th century, women’s food was commonly described as “<a href="https://books.google.com/books?id=nzN3bRRIH-gC&amp;pg=PA56&amp;lpg=PA56&amp;dq=dainty+women%27s+food&amp;source=bl&amp;ots=CL96BjXjf6&amp;sig=ACfU3U3Li5Ts_UqW3lKpI3C90kJxniiJzw&amp;hl=en&amp;sa=X&amp;ved=2ahUKEwis0q3O2LLlAhWsmeAKHanXBRcQ6AEwDHoECAcQAQ#v=onepage&amp;q=dainty%20women's%20food&amp;f=false">dainty</a>,” meaning fanciful but not filling. Women’s magazines included <a href="https://c8.alamy.com/comp/HNM1A7/1928-british-advertisement-for-my-lady-tinned-fruit-salad-HNM1A7.jpg">advertisements</a> for typical female foodstuffs: salads, colorful and shimmering Jell-O mold creations, or fruit salads decorated with marshmallows, shredded coconut and maraschino cherries.</p> <p>At the same time, self-appointed men’s advocates complained that women were inordinately fond of the very types of decorative foods being marketed to them. In 1934, for example, a male writer named Leone B. Moates wrote an article in House and Garden <a href="https://books.google.com/books?id=3AKLDwAAQBAJ&amp;pg=PT299&amp;lpg=PT299&amp;dq=%22Leone+B.+Moates%22&amp;source=bl&amp;ots=6aAZiExudB&amp;sig=ACfU3U015psSPEEQ5t7IA5wgNBqM0mNLmw&amp;hl=en&amp;sa=X&amp;ved=2ahUKEwi_ksaw3rLlAhVinuAKHUZYBU8Q6AEwAHoECAMQAQ#v=onepage&amp;q=%22Leone%20B.%20Moates%22&amp;f=false">scolding wives</a> for serving their husbands “a bit of fluff like marshmallow-date whip.”</p> <p>Save these “dainties” for ladies’ lunches, he implored, and serve your husbands the hearty food they crave: goulash, chili or corned beef hash with poached eggs.</p> <p><strong>Pleasing the tastes of men</strong></p> <p>Writers like Moates weren’t the only ones exhorting women to prioritize their husbands.</p> <p>The 20th century saw a proliferation of cookbooks telling women to give up their favorite foods and instead focus on pleasing their boyfriends or husbands. The central thread running through these titles was that if women failed to satisfy their husbands’ appetites, their men would stray.</p> <p>You could see this in midcentury ads, like the one showing an irritated husband saying “Mother never ran out of Kellogg’s Corn Flakes.”</p> <p>But this fear was exploited as far back as 1872, which saw the publication of a cookbook titled “<a href="https://books.google.com/books/about/How_to_Keep_a_Husband_Or_Culinary_Tactic.html?id=kuWlmgEACAAJ">How to Keep a Husband, or Culinary Tactics</a>.” One of the most successful cookbooks, “‘The Settlement’ Cook Book,” first published in 1903, was subtitled “The Way to a Man’s Heart.”</p> <p>It was joined by recipe collections like 1917’s “<a href="https://books.google.com/books?id=rPWI6Hy4yIYC&amp;printsec=frontcover&amp;dq=%22A+Thousand+Ways+to+Please+a+Husband%22&amp;hl=en&amp;newbks=1&amp;newbks_redir=0&amp;sa=X&amp;ved=2ahUKEwiF0vrT0LLlAhVBSN8KHZn_BA8Q6AEwAHoECAAQAg#v=onepage&amp;q=%22A%20Thousand%20Ways%20to%20Please%20a%20Husband%22&amp;f=false">A Thousand Ways to Please a Husband</a>” and 1925’s “<a href="https://kalesijablog.wordpress.com/2013/08/20/history-of-feed-the-brute/">Feed the Brute!</a>”</p> <p>This sort of marketing clearly had an effect. In the 1920s, one woman wrote to General Mills’ fictional spokeswoman, “Betty Crocker,” <a href="https://books.google.com/books?id=qctXdfqJo50C&amp;printsec=frontcover&amp;dq=Paradox+of+Plenty&amp;hl=en&amp;newbks=1&amp;newbks_redir=0&amp;sa=X&amp;ved=2ahUKEwipiY-R0LLlAhUCT98KHX5WBmUQ6AEwAXoECAMQAg#v=onepage&amp;q=Paradox%20of%20Plenty&amp;f=false">expressing fear</a> that her neighbor was going to “capture” her husband with her fudge cake.</p> <p>Just as women were being told they needed to focus on their husbands’ taste buds over their own – and be excellent cooks, to boot – men were also saying that they didn’t want their wives to be single-mindedly devoted to the kitchen.</p> <p>As Frank Shattuck, the founder of Schrafft’s, <a href="https://www.nytimes.com/1937/03/15/archives/frank-g-shattuck-of-schraffts-dies-founder-of-company-operating.html">observed in the 1920s</a>, a young man contemplating marriage is looking for a girl who is a “good sport.” A husband doesn’t want to come home to a bedraggled wife who has spent all day at the stove, he noted. Yes, he wants a good cook; but he also wants an attractive, “fun” companion.</p> <p>It was an almost impossible ideal – and advertisers quickly capitalized on the insecurities created by the dual pressure wives felt to please their husbands without looking like they’d worked too hard doing so.</p> <p><a href="https://books.google.com/books?id=3AKLDwAAQBAJ&amp;newbks=1&amp;newbks_redir=0&amp;lpg=PT287&amp;dq=american%20cuisine%20freedman%20grand%20appliance%20cooking%20in%20the%20grand%20manner&amp;pg=PT294#v=onepage&amp;q=american%20cuisine%20freedman%20grand%20appliance%20cooking%20in%20the%20grand%20manner&amp;f=false">A 1950 brochure</a> for a cooking appliance company depicts a woman wearing a low-cut dress and pearls showing her appreciative husband what’s in the oven for dinner.</p> <p>The woman in the ad – thanks to her new, modern oven – was able to please her husband’s palate without breaking a sweat.</p> <p><strong>The 1970s and beyond</strong></p> <p>Beginning in the 1970s, dining changed dramatically. Families <a href="https://www.nytimes.com/1985/10/30/garden/new-american-eating-pattern-dine-out-carry-in.html">started spending more money eating out</a>. More women working outside the home meant meals were less elaborate, especially since men remained loathe to share the responsibility of cooking.</p> <p><a href="https://www.thedailybeast.com/an-excerpt-about-the-1970s-from-paul-freedmans-new-book-american-cuisine-and-how-it-got-this-way">The microwave</a> encouraged alternatives to the traditional, sit-down dinner. The women’s movement destroyed lady-centered luncheonettes like Schrafft’s and upended the image of the happy housewife preparing her condensed soup casseroles or Chicken Yum Yum.</p> <p>Yet as food historians <a href="https://www.theatlantic.com/magazine/archive/2013/11/chefs-gone-wild/309519/">Laura Shapiro</a> and <a href="https://www.ucpress.edu/book/9780520234406/paradox-of-plenty">Harvey Levenstein</a> have noted, despite these social changes, the depiction of male and female tastes in advertising has remained surprisingly consistent, even as some new ingredients and foods have entered the mix.</p> <p>Kale, quinoa and other healthy food fads are gendered as “female.” Barbecue, <a href="http://www.southerncultures.org/article/every-ounce-a-mans-whiskey-bourbon-in-the-white-masculine-south/">bourbon</a> and “<a href="https://www.theatlantic.com/magazine/archive/2013/11/chefs-gone-wild/309519/">adventurous foods</a>,” on the other hand, are the domain of men.</p> <p style="text-align: center;"><iframe width="440" height="260" src="https://www.youtube.com/embed/QNpfJNaRPGo?wmode=transparent&amp;start=0" frameborder="0" allowfullscreen=""></iframe></p> <p style="text-align: center;"><span class="caption">Actor Matthew McConaughey stars in a Wild Turkey bourbon commercial from 2017.</span></p> <p><a href="https://www.nytimes.com/2007/08/09/fashion/09STEAK.html">A New York Times article from 2007</a> noted the trend of young women on first dates ordering steak. But this wasn’t some expression of gender equality or an outright rejection of food stereotyping.</p> <p>Instead, “meat is strategy,” as the author put it. It was meant to signal that women weren’t obsessed with their health or their diet – a way to reassure men that, should a relationship flower, their girlfriends won’t start lecturing them about what they should eat.</p> <p>Even in the 21st century, echoes of cookbooks like “The Way to a Man’s Heart” resound – a sign that it will take a lot more work to get rid of the fiction that some foods are for men, while others are for women.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/124147/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><em><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></em></p> <p><em><a href="https://theconversation.com/profiles/paul-freedman-306213">Paul Freedman</a>, Chester D. Tripp Professor of History, <a href="http://theconversation.com/institutions/yale-university-1326">Yale University</a></em></p> <p><em>This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-steak-became-manly-and-salads-became-feminine-124147">original article</a>.</em></p>

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Perfect summer meal: Barbecued tuna steaks with walnut sauce

<p><em>Serves 4. </em></p> <p>This quick, simple dish showcases meaty tuna with a walnut sauce based on tarator, a Middle Eastern sauce often served with fish in Lebanon and Syria.</p> <p>Freshness is the key and Californian walnuts work best for this moreish sauce.</p> <p><strong>Ingredients</strong></p> <ul> <li>4 x 180g sashimi-grade tuna steaks (see notes)</li> <li>Sea salt and freshly ground black pepper, to taste</li> <li>⅓ cup extra virgin olive oil</li> <li>100g wild or baby rocket, washed and dried</li> <li>1 lemon, quartered</li> </ul> <p><strong>Walnut Sauce</strong></p> <ul> <li>100g shelled walnuts</li> <li>1 clove garlic, finely chopped</li> <li>1 slice stale white bread, soaked in water</li> <li>1 tablespoon white wine vinegar</li> <li>3 teaspoons lemon juice</li> <li>⅓ cup extra virgin olive oil</li> <li>Salt flakes and freshly ground black pepper, to taste</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve.</li> <li>Heat a barbecue or char-grill plate.</li> <li>Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving.</li> <li>Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil.</li> <li>Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge.</li> </ol> <p><strong>Tips</strong></p> <ul> <li>Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.</li> <li>Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.</li> <li>Alternative species: Albacore, bonito, mackerel, salmon, striped marlin, swordfish.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/barbecued-tuna-steaks-with-walnut-sauce.aspx">Wyza.com.au.</a></em></p>

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Bursting with flavour: Cauliflower steaks with feta

<div class="article-body"> <p>If you're looking for a new light meal, the cauliflower base of this recipe has loads of health benefits - plus it's beautifully seasoned with za'atar and chipotle flakes.</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients</strong></p> <ul> <li>1 large cauliflower</li> <li>2 tablespoons extra virgin olive oil</li> <li>2 teaspoons za’atar</li> <li>Sea salt and freshly ground black pepper</li> </ul> <p><strong>To serve</strong></p> <ul> <li>150g feta cheese, crumbled</li> <li>2 teaspoons chipotle chilli flakes</li> <li>2 tablespoons extra virgin olive oil</li> <li>1 tablespoon fresh oregano leaves</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat the oven to 200°C/180°C fan-forced.</li> <li>Line a baking sheet with non-stick baking paper.</li> <li>Take the cauliflower and turn it stalk up on a chopping board. You want to get two cauliflower steaks, each about 2 centimetres thick, with the stalk holding them together.</li> <li>Slice off the side florets and save those for another day - to make cauliflower rice or eat as crudités, for example.</li> <li>Put the two steaks side by side on the baking paper and drizzle with the oil and za’atar. Rub with your hands to make sure both sides are evenly covered and add a little salt and pepper.</li> <li>Cook in the oven for 20 to 25 minutes. The steaks should be golden brown and starting to char around the edges.</li> <li>To serve, cover each steak with feta, sprinkle with chilli flakes, drizzle with olive oil and scatter with oregano.</li> </ol> <p><em>This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank">The Pioppi Diet  by Dr Aseem Halhotra &amp; Donal O'Neill</a>, Penguin Books, RRP $24.99.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/cauliflower-steaks-with-feta.aspx" target="_blank">Wyza.com.au</a>.</em></p> </div>

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Oregano lamb with balsamic roasted vegetables

<p>Lamb leg steaks are highly underrated in our opinion – they’re a beautiful alternative to regular beef steaks. Simple roast veggies are one of our favourite sides with which to have them, with a little aromatic kick of balsamic vinegar of course.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span>   </strong>         </p> <ul> <li>400g potatoes, washed, unpeeled &amp; chopped into 3 cm chunks</li> <li>1 1/2 tablespoon olive oil</li> <li>2 tomatoes, diced</li> <li>100g green beans, ends trimmed </li> <li>1 tablespoon balsamic vinegar*</li> <li>1 clove garlic, peeled and crushed</li> <li>Bunch oregano, leaves picked &amp; finely chopped (3 sprigs)</li> <li>2 lamb leg steaks</li> <li>1 lemon, cut into wedges</li> <li>2 tablespoons aioli</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 220°C/200°C fan-forced.</li> <li>Toss the potato in two thirds of the olive oil and place on the prepared oven tray. Season with salt and pepper and place in the oven for 25-30 minutes.</li> <li>Place the tomato and green beans in a medium bowl with the balsamic vinegar and a splash of olive oil. Season with salt and pepper. Add to the tray with the potato and cook for a further 15 minutes, or until the tomato is blistered and potato is tender.</li> <li>Meanwhile, combine the remaining olive oil, crushed garlic and the oregano in a small bowl. Rub the lamb leg steaks in the oregano oil to coat well. Season with salt and pepper.</li> <li>Heat a medium frying pan over a medium-high heat. Add the lamb leg steaks and cook for two minutes on each side for medium rare, or until cooked to your liking. Transfer to a plate and cover with aluminium foil to rest for 5 minutes.</li> <li>To serve, divide the lamb leg steaks and vegetables between plates. Squeeze with the juice from the lemon wedges and dollop with aioli.  Enjoy!</li> </ol> <p>Mmm, doesn’t that sound delicious?      </p> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank"><strong><span style="text-decoration: underline;">Hello Fresh</span></strong></a>. </em></p> <div> <table border="0" cellspacing="0" cellpadding="0" align="left"> <tbody> <tr> <td align="left" valign="top"> <p> </p> </td> </tr> </tbody> </table> </div> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Peppered steak with red wine jus and potato bake

<p>This steakhouse favourite can easily be on your dinner table with this recipe from Maureen Partridge.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>2 </p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Porterhouse steaks, trimmed</li> <li>2 teaspoons canola oil 1/2 teaspoon ground black pepper</li> <li>1/3 cup red wine</li> <li>1 clove garlic, crushed 1 teaspoon coarsely chopped fresh rosemary leaves.</li> <li>2 teaspoons butter</li> </ul> <p><em>Potato bake</em></p> <ul> <li>2 medium potatoes (400g), peeled and very thinly sliced</li> <li>1 small brown onion, thinly sliced 1/2 cup</li> <li>Pauls PhysiCAL low-fat milk</li> <li>1/2 cup grated reduced fat cheese</li> <li>Ground black pepper</li> </ul> <p><em>To serve</em></p> <ul> <li>Steamed greens, such as broccoli  </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C. Layer potato, onion and pepper in a 3-cup capacity baking dish. Pour milk into dish and cover with foil &amp; bake for 45 minutes. Remove foil and top potato with cheese and thyme. Bake uncovered for 20 minutes or until golden brown.</li> <li>Meanwhile, brush steaks with oil and sprinkle both sides with pepper. Heat a non-stick frying pan over a high heat. Place steaks in pan and reduce heat slightly. Cook for 5 minutes, then turn and cook for 3 minutes for medium or to your liking. Remove from pan and cover loosely with foil. Rest for 5 minutes.</li> <li>Reduce heat, then add wine, garlic and rosemary to pan. Stir, then simmer for about one minute or until reduced by half. Remove from heat and add butter; stir to combine.</li> <li>Serve steak with red wine jus, potato bake and steamed vegetables.  </li> </ol> <p><em>Recipe courtesy of Maureen Partridge’s Meal &amp; Exercise Plan for Healthy Bones, created with Pauls PhysiCAL. <strong><a href="http://www.pauls.com.au/physical" target="_blank"><span style="text-decoration: underline;">Visit the website here</span></a></strong> to download the plan.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2015/12/easy-steak-sandwich/"><em><strong><span style="text-decoration: underline;">Easy steak sandwich</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2015/12/how-to-cook-the-perfect-steak/"><em><strong><span style="text-decoration: underline;">How to cook the perfect steak</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/01/mashed-potato-bacon-spring-onions/"><strong><em><span style="text-decoration: underline;">Mashed potato with spring onions and crispy bacon</span></em></strong></a></p>

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Cauliflower steak with haloumi salad

<p class="xmsonormal">This delicious cauliflower steak with haloumi, spinach and almond salad is the perfect for vegetarians. It’s satisfying and very tasty.</p> <p class="xmsonormal"><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p class="xmsonormal"><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 large 1.5kg cauliflower (or use 2 smaller heads)</li> <li>1 teaspoon dried oregano</li> <li>1 tablespoon finely chopped flat-leafed parsley</li> <li>1 lemon, ½ juiced, ½ cut into wedges</li> <li>5 tablespoons extra virgin olive oil</li> <li>250g haloumi, cut into 5mm-thick slices</li> <li>80g baby spinach</li> <li>⅓ cup slivered almonds, toasted</li> </ul> <p class="xmsonormal"><br /> <strong><span style="text-decoration: underline;">Method:</span></strong></p> <p class="xmsonormal">1. Preheat the oven to 200°C fan forced.</p> <p class="xmsonormal">2. Trim the cauliflower stem and remove the outer leaves then slice it into 4 x 1.5cm-thick steaks, cutting from the top of the florets downwards (you need a decent bit of core on each steak, so that it will hold together).<br /> <br /> 3. For the dressing, whisk together the oregano, parsley, lemon juice and half the oil in a bowl. Season with salt and freshly ground black pepper and set aside.<br /> <br /> 4. In 2 batches, heat 1 tablespoon of the oil in a large frying pan or flame-proof roasting pan over medium heat. Cook the cauliflower steaks for 4 minutes each side, covering with a lid, then transfer to an oven tray and roast in the oven for a further 10 minutes until tender and golden.<br /> <br /> 5. Heat the remaining 1 tablespoon of the oil in the frying pan and cook the haloumi for 1-2 minutes each side or until lightly golden.<br /> <br /> 6. Put the spinach in a bowl and drizzle with three-quarters of the dressing. Toss to combine, then sprinkle with the almonds. Serve the cauliflower steaks, drizzled with the remaining dressing, with the spinach salad and haloumi.  </p> <p class="xmsonormal"><em>Written by Olivia Andrews. First appeared on<strong> <a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong></em></p> <p class="xmsonormal"><em><strong><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</strong> <strong><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></strong></em></p> <p class="xmsonormal"><strong>Related links:</strong></p> <p class="xmsonormal"><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/vegetarian-meat-balls/">Vegetarian meatballs</a></em></strong></span></p> <p class="xmsonormal"><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/eggplant-haloumi-pesto-burgers/">Grilled eggplant, haloumi and pesto burgers</a></em></strong></span></p> <p class="xmsonormal"><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/asparagus-fries/">Baked asparagus fries</a></em></strong></span></p>

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Easy steak sandwich

<p>If you’re preparing lunch, dinner or even a hearty breakfast you can’t do much better than a steak sandwich. Make sure you’ve got hands free because this dish deserves two thumbs up!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Two teaspoons butter</li> <li>Two teaspoons olive oil</li> <li>Red onion, sliced into rings</li> <li>Two thick filled steaks, approximately 125g each</li> <li>Four thick slices of bread or two bread rolls</li> <li>Two iceberg lettuce leafs</li> <li>One tomato</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Add butter and oil in a large frypan over high heat.</li> <li>Add onions and fry for three to four minutes, then push to one side of the pan.</li> <li>Add steaks and cook for one to two minutes on each side. Season with salt and pepper if you like. Your steaks should end up browned, but still pink in the centre.</li> <li>Remove pans from heat, then allow to rest for a minute or so.</li> <li>Toast bread or bread rolls then divide ingredients (including tomato and lettuce) between.</li> <li>Season and add any sauce/chutney according to your tastes.</li> </ol> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a href="/health/body/2015/11/what-your-food-cravings-mean/">What your body’s cravings really mean</a></span></strong></em></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/falafel-chicken-salad/"><strong>Falafel chicken with cucumber, chickpea and orange salad</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/"><strong>Corn on the cob with shallot and thyme butter</strong></a></em></span></p> <p> </p> <p> </p>

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Chunky steak pie

<p>Whether you’re watching a sporting event or just curling up in front of the TV, nothing hits the spot like a chunky steak pie. Learn how to make the perfect steak pie with this recipe.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Olive oil cooking spray</li> <li>¼ cup plain flour</li> <li>500g rump steak, trimmed, cut into 2cm cubes</li> <li>1 tablespoon olive oil</li> <li>1 brown onion, cut into thin wedges</li> <li>200g button mushrooms, sliced</li> <li>2 tablespoons brown onion gravy powder</li> <li>1 sheet frozen ready-rolled 25% reduced-fat puff pastry, thawed</li> <li>2 tablespoons reduced-fat milk</li> <li>Tomato sauce, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Spray four 1-cup capacity ceramic, ovenproof dishes with oil.</li> <li>Place flour and beef in a large snap-lock bag. Seal. Shake to coat.</li> <li>Heat half the oil in a large saucepan over high heat. Add half the beef. Cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef.</li> <li>Reduce heat to medium. Add onion to pan. Cook for 3 minutes or until just tender.</li> <li>Add mushrooms. Cook for 2 to 3 minutes or until mushrooms start to soften. Return beef and juices to pan. Combine gravy powder and 1 cup hot water in a jug. Add to beef mixture.</li> <li>Season with pepper. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until gravy thickens. Spoon into prepared dishes.</li> <li>Set aside for 10 minutes to cool. Preheat oven to 200°C.</li> <li>Cut pastry sheet into quarters. Place over dishes, trimming excess. Brush pastry with milk.</li> <li>Make 2 small cuts in pastry tops for steam to escape.</li> <li>Bake for 30 minutes or until pastry is golden. Serve with sauce.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/salmon-quiche/">Salmon quiche</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/orange-ricotta-and-rosemary-cheesecake-flan/"><strong>Orange, ricotta and rosemary cheesecake flan</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-berry-cream-cheese-scrolls/"><strong>Apple berry cream-cheese scrolls</strong></a></em></span></p>

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Get used to paying more for snags and steaks as beef prices soar

<p>Big price rises in beef mean that the traditional steak or sausages could be off the menu for many Aussie families.</p> <p>The price of some cuts increased by almost 50 per cent over the past six months as the Australian dollar softens and drought conditions hit farmers.</p> <p>The margins are being squeezed for this in the meat processing industry and it has been warned that we should get used to pay more for our beef.</p> <p>Butcher Peter Bouchier says it is actually hard to pass on the price increases to customers.</p> <p>"There's just no cheap beef any more and it's the cheaper cuts that have probably taken the biggest rise, chuck, stewing steak and trimmings, which we use for sausage meat," he said.</p> <p>Mr Bouchier even warned that some of the top-end cuts of beef could end up disappearing from butchers and restaurants for good.</p> <p>According to market watchers, the big supermarkets won’t be able to absorb the price hikes for much longer before we notice a cost increase at the registers.</p> <p>Coles said that while the new price for beef was great news for the farmers it had been forced to "minimise" the impact for some of these increases.</p> <p>“[However] for some beef products in our supermarket… we have needed to increase prices to reflect the higher cost,” a spokesman for Coles said.</p> <p>Aldi also admitted that the rising prices were making it harder for them to find cheaper cuts of beef.</p> <p>"However, what we may see is consumers trying new cuts of meat like chicken or pork," a spokesman for Aldi said.</p> <p>While some retailers are believed to be increasing the minimum size of popular products such as mince to support sales volume, it is understood that Woolworths has not changed its cuts or sizes.</p> <p>Woolworths has had no change in meat prices, while Coles has had a 0.7 per cent increase according to grocery data from Macquarie Securities.</p> <p>As well as the retailers, suppliers of beef to the restaurant industry are hurting too.</p> <p>Tarik Yalcin, who has worked at supplier CWB The House of Quality Meat for 16 years, says that these higher prices for beef are here to stay, especially due to the strong demand overseas for Australian meat.</p> <p>"Everything gets driven by the export prices," Mr Yalcin said.</p> <p>"We ring our suppliers on a daily basis to get chuck or silverside and one day they say it's $7 and the next it's $9. And they say 'take it or leave it' because if we don't want it, the export market does… this is the new normal."</p> <p>For the meat processors, the cost spike has led to reduced production and cuts to employee hours.</p> <p>"These are hard times for everyone in the industry and it's hurting a lot of people," one processor said.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="/news/news/2015/07/heart-disease-and-diabetes-danger/"><strong>Heart disease plus diabetes can knock more than 10 years off your life</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="/news/news/2015/07/peanut-turtle-litter/"><strong>Turtle lives 20 years after being cut free from a six-pack ring</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="/news/news/2015/07/baby-elephant-falls-in-well/"><strong>Mother elephant spends 11 hours trying to free baby from well</strong></a></em></span></p>

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