Last night we had Buffalo Skirt Steak and Corn for dinner, a Food Network Magazine recipe. Who doesn’t like the spicy flavors of buffalo sauce, (right?), was the logic running through my mind as I selected this tempting entree.
And yesterday the World Health Organization reported their findings that processed meat and red meat are linked to cancer. Hmm, while I always seem to be right on topic with the trends of the day, such as yesterday’s National Pumpkin Day post, this is one case where I’d prefer NOT to be on trend. However, there is already controversy over this report, with some groups arguing that the level of cancer risk from meat is no where close to other carcinogens mentioned in the report, such as smoking.
Putting aside the risks of hot dogs and other processed meats (no, don’t say it’s so!), the thinking is that red meat develops carcinogenic properties as a result of a transformation that occurs in the cooking. So, possibly raw meat, like steak tartare or carpaccio, is better? No, they’re not recommending that because that comes with its own dangers.
My conclusion from all of this is that I will continue to cook and eat small portions of red meat, no differently than I have in the past. I choose organic meats whenever possible because I’d prefer meat from animals that haven’t been injected with hormones, antibiotics or anything else that can be transmitted to me or my family through dietary consumption.
Coming back to last night’s dinner, I won’t prepare this particular beef recipe again. I discovered through the process of preparing it that the buffalo flavor comes from a mix of butter and buffalo sauce that tops the very highly marbled cut of beef, and that’s all finished with a sprinkling of blue cheese. While it’s tasty in all of its fatty, spicy, yummy mouth feel, I can’t in good conscience cook and serve a meal like this again. Some fat is good, some cheese is good, but all smashed together like that is just to much for me.
What are your thoughts on the latest processed and red meat reports?