HEALTHY FOOD: Which Meat is Best For Our Future?
5.5 oz of meat per day will cost you $1,000 a year if you take it in a beef but only $400 in chicken
November 29, 2011
The government recommends an average person eat 5.5 oz of meat per day. That adds up to 124 pounds per year which their figures say would cost you $1,000 if you took it in a beef, $800 in pork but only $400 in chicken. We’re including sausages and stew cuts here, not just prime cuts.However in the USA beef farming is subsidized by the government which makes it cheaper in the stores than it really cost to produce. You’ll find in other countries beef is considered a great luxury.
But let’s look at it ecologically: what area of farmland is required for each kind of meat? To produce your ration of meat in beef requires half an acre, that is 2,420 square yards. But it only requires 28 sq yds for chicken but pork wins the game with only 1.4 sq yds.
Now to get a complete diet of meat, fruit vegetables and dairy agronomists calculate we currently use 1.2 acres per person. But math proves that an ever-expanding population will find only 0.6 acres per person in 2050. Faced with that you can see there won’t be enough land for or children to live on beef. Diets must definitely adjust to grow enough to eat.
Lets start with these recipes:
Recipes and Tips for Healthy, Thrifty Meals from United States Department of Agriculture
STIR-FRIED PORK AND VEGETABLES WITH RICE
4 Servings of pork and vegetables, about 1/2 cup each.
4 Servings of cooked rice, about 2 cups each
Chicken broth, reduced sodium 2 cups
Hot water 2 cups
Rice, uncooked 2 cups
Vegetable oil 2 tablespoons
Broccoli cuts, frozen 2 cups
Carrots, cleaned, sliced thinly 1 cup
Onions, minced 1/4 cup
Garlic powder 1 teaspoon
Canned mushrooms, drained 1/2 cup
Ground pork 1 pound + 7 ounces
Soy sauce 4 tablespoons
PREPARATION TIME: 20 MINUTES. COOKING TIME: 25 TO 30 MINUTES
1. Heat broth and water to a boil in sauce pan; add rice and return to boil. Reduce heat to low and simmer until tender, about 15 minutes.
2. Heat 1 tablespoon of oil in skillet. Add broccoli, carrots, onions, and garlic powder. Cook until crisp-tender, about 5 minutes. Remove from skillet. Add mushrooms. Cook for 1 minute and set aside.
3. Heat second tablespoon of oil in skillet. Add pork; cook until pork no longer remains pink. Drain liquid.
4. Add soy sauce and stir until mixed; add vegetables to pork mixture. Cook until heated, about 1 to 2 minutes.
5. Serve pork mixture over cooked rice.
Note: Sodium level can be reduced from 799 milligrams to 532 milligrams by reducing soy sauce from 4 to 2 tablespoons.
PER SERVING:
Calories 860
Total fat 33 grams
Saturated fat 10 grams
Cholesterol 108 milligrams
Sodium 799 milligrams
CHICKEN AND VEGETABLES
4 Servings, about 1 cup each
Margarine 1-1/2 tablespoons
Garlic powder 1 teaspoon
Onions, chopped 1/2 cup
Chicken thighs, boneless, skinless 1 pound + 4 ounces
Cut green beans, frozen 10-ounce package
Pepper 1/4 teaspoon
PREPARATION TIME: 6 MINUTES. COOKING TIME: 25 MINUTES
1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
3. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.
Note: To remove bone from chicken thighs:
1. Place chicken on cutting board. Remove skin from thighs.
2. Turn chicken thighs over.
3. Cut around bone and remove it.
PER SERVING:
Calories 190
Total fat 11 grams
Saturated fat 3 grams
Cholesterol 57 grams
Sodium 109 milligrams