Lose Weight the Delightful Way with Grassfed Prime Rib of Beef Recipes

OK, how does this work? Simple. Grassfed prime rib of beef recipes have only about half the fat of a similar cut of grainfed (store-bought) beef.

Switching from grainfed to grassfed meat is a healthy, natural way to lose weight. Obesity has reached epidemic proportions in the United States, with one out of every two adults burdened by excess weight. To help trim the fat, Procter and Gamble has given us Olestra, "the no-fat cooking oil with the full-fat flavor." There are a couple of problems with Olestra. First, it cuts down on your body's absorption of beta-carotene and vitamin E. Second, it can cause "bloating, cramping, nausea, and loose stools or diarrhea." Nature has given us a healthier alternative to weight control—eat meat from animals raised on fresh pasture. Meat from grassfed animals has about half the fat as meat from grainfed animals and significantly fewer calories. It also gives you a bonus supply of vitamins E, A, D, and beta-carotene. (Burton P. Koonsvitsky et al, "Olestra Affects Serum Concentrations of Alpha-Tocopherol and Carotenoids" J of Nutrition, Vol. 127 No. 8 August 1997, pp. 1636S-1645S) (Excerpted with permission from www.eatwild.com, Jo Robinson’s website)

Ingredients:

8 grassfed prime rib steaks about 1 1/2 inch thick
1 red bell pepper, roasted, peeled, chopped and seeds removed
½ pound (2 quarters) butter, warm and soft

Procedure:

Puree the warm, softened butter and the pepper in a food processor until the pepper is finely chopped and the mixture becomes smooth.

Broil the steaks in a pre-heated broiler for 5-6 minutes. Turn steaks over and cover with a teaspoon of pepper butter. Continue cooking until desired doneness is reached. (Do not overcook grassfed meat. If you do, it will become tough. A grassfed prime rib of beef recipe will cook about 1/3 faster than a grainfed steak.) Top each steak with another teaspoon of pepper butter. Return to broiler for about half a minute or until butter is melted. Serves 8.

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