While lean beef
has always been a popular, nutrient-rich source of high-quality protein that can help Americans meet their nutrient needs, today’s beef is leaner than ever. Lean beef is more widely available in the U.S. today because of many changes during the last 40 years in cattle breeding and management practices and retail trimming, many of which were driven by changing dietary recommendations and consumer preferences. An article published in the journal Meat Science (abstract at Evolution of Lean Beef)
explores the reasons behind these changes and their impact on today’s beef.