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Spread the Word: "Eat Steak, Stay Slim"

zoe-saldana-self-magazine-may-2010.jpg It's the secret beef producers are already well aware of: lean beef is a healthy addition to well-balanced diet. With 29 lean cuts of beef, there are plenty of ways to enjoy the beef we love, and consumer magazines are sharing the good word with their readers. The May 2010 issue of SELF boasts the benefits of beef in the diet. Read on for an excerpt from the magazine.

The red-meat secret you never knew

Steak! Beef may get a bad rap, but when eaten in moderation, steak is an excellent source of protein that has been shown to aid in the weight loss of women. And with barbecue season on the horizon, this superfood is a welcome addition to the menu. Flank steak with fruit relish keeps things seasonal. Or try wrapping hanger steak in lettuce rolls. There's no shame in serving steak, especially if it keeps you energized and slim.

Cheers to SELF for reminding readers about the importance of meat in the diet! I have listed a few beef facts for you to reference in your tweets, Facebook status updates, emails and other conversations with friends, neighbors and consumers. Keep the momentum going and spread the good word!

There are 29 cuts of beef that meet government guidelines for lean. Each one contains less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3.5 oz. serving. (Source: Beef It's What's For Dinner)

Beef is a premier naturally nutrient-rich food, helping you get more nutrition from your calories. Beef has eight times more vitamin B12, six times more zinc and two and a half times more iron than a skinless chicken breast. (Source: Explore Beef)

Scientific research shows that beef is a naturally nutrient-rich food that can be part of a healthy diet. Dietary balance, variety, moderation and physical activity are the keys to health. We encourage individuals with specific health concerns who require dietary modification to consult a physician followed by nutrition counseling from a Registered Dietitian. (Source: S.D. Beef Industry Council)