
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, September 15, 1993                   TAG: 9309110061
SECTION: VIRGINIA'S FINEST                    PAGE: VF-8   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Medium

TOP AGRICULTURAL PRODUCT GETTING LEANER ALL THE TIME

Did you know that beef is the number one agricultural product in Virginia? Also, you probably didn't realize that leaner cattle are being brought to the market, and more closely trimmed beef cuts are sold at the retail counter.

Through the combined efforts of ranchers and farmers, packers and retailers, the industry also is helping shoppers select and cook leaner beef cuts by providing more nutrition information at the meat counter and promoting quick, streamlined cooking methods. The National Beef Market Basket Survey found that on average, beef in today's meat case is 27 percent leaner than early 1980s beef. The survey found that the average thickness of fat around the edge of retail cuts was less than [ inch with more than 40 percent of retail cuts having virtually no external fat.

Does meat equal fat? No, meat is a nutrient-dense food, for the calories delivered lean meat is one of the best sources of iron, protein, zinc and B vitamins. When lean cuts are selected, meat can easily fit in a healthy diet. And, the role beef plays in a balanced and varied diet has been confirmed by leading health organizations such as the American Heart Association.

Here's a quick and healthy recipe for preparing Virginia beef steaks. Go ahead and beef it up!\ VIRGINIA BEEF STEAKS WITH PEPPERCORN WINE SAUCE\ Preparation time: 20 minutes\ 4 beef eye round or tenderloin steaks, cut 1 inch thick\ 1 1/2 t cornstarch\ 1 cup ready-to-serve beef broth\ 1/8 t dried thyme leaves\ 1 small bay leaf\ 2 T dry red wine\ 1/8 t black peppercorns, crushed

Heat large heavy skillet over medium heat 5 minutes. Place beef steaks in skillet and cook 8 to 10 minutes for rare (140 degrees F) to medium (160 degrees F), turning once. Meanwhile, dissolve cornstarch in broth in small saucepan. Bring to a boil and cook until slightly thickened, about 1 minute. Stir in thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to 1/2 cup, about 5 minutes. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon sauce over steaks. 4 servings.

Serving suggestion: Steamed new potatoes with green onion and red cabbage and carrot salad.

by CNB