I am now a sponsored athlete! I'm a proud member of Team Beef Virginia, sponsored by the Virginia Beef Council. I first learned about this team when a running friend, Karen Sanzo, wore a Team Beef shirt to a training run I asked her about it, and she told me about the program. Sounded interesting, but I didn't think too much about it. A few weeks later, she posted a picture on facebook of a care package from the sponsor in the form of frozen steaks, and I suddenly got more interested! I asked and she pointed me to the application.Even with this incentive, I paused. I can afford my own steaks, so is this really worth it? But then I thought about what a great match it is. I was grew up eating beef in Nebraska and Iowa, and still love it. If they are looking for a beef enthusiast with an active lifestyle, why not me, with my 50 marathons and ultramarathons? So I filled out the app, talked with Valerie, the state beef council director, and now I'm part of the team! I haven't yet met any of my other teammates other than on facebook, but it seems like a good, active group. Look for me in my new race singlet in Boston later this month, and at other races!
Why beef? Obviously the taste remains a big factor for me. But there are many health benefits as well. I struggle with trying to maintain a good weight for running endurance races. Some people think that as much as I run, I can eat whatever I want, but that simply isn't true. I won't get huge, but there is a big difference for me between 165 pounds and 180. I have to cut back on portions, and watch what I eat. I still need to make sure I get nutrients though. A 3 oz. serving of lean beef provides more than 10% of 10 essential nutrients and vitamins in less than 10% of calorie intake. It's an especially efficient way to get protein, and an excellent source of zinc, selenium, niacin, and vitamins B6 and B12.
What about the fat? Well, that fat around the edges is "bad" saturated fat, but have you noticed that most butchers trim that away a LOT more than they used to? And that marbling you see in tastier cuts in beef is rich in monounsaturated ("good") fat. About 50% of the fatty acids in beef is monounsaturated. So trim the edges well, including that wedge of fat you might see in the middle of a rib eye or prime rib, but don't fear the marbling flecks you see.
I'm not going to obnoxiously try to convince people to eat more (or any) beef, but it has been interesting for me to learn more about the role beef plays in my diet. I'm happy to try to answer any questions or engage in polite discourse about beef, including the ranch to table process. I sure don't know it all, but I've learned a lot in the last month.
One more tip I learned before I even joined the team. Ever have the perfect grilling day, but forgot to take the steaks out to thaw? No worries, just toss them on the grill! It works better with thicker steaks, and you want to sear each side on the hottest part of the grill to start with. I've found as advertised that you get a narrower "gray band" on the outside edges, which means more flavor. A fresh steak is still best, but I no longer thaw steaks at home before grilling.
#BeefFuelsMe
