National Geographic : 1991 Jan
I'd like to tell JL you a juicy story. A story everyone in Luck, l O Wisconsin knows. It's 5 about herb marinated beef steak. It's about braised steak provencal and broiled steaks with company potatoes. But most of all, it's about good fortune. Because many cuts of beef are surpris ingly low in calories. Lower than most people think. A lean, trimmed h/three- ounce serving aver ages less than 200 Si calories. Top round, for :: example, hardly tops 153 . l ; calories. Thats an inspira li yI tion to anyone holding a [ --I n menu. Or following a diet. You know, accord ing to legend, the town of Luck was named by Dan Smith, an early logger. Having faced much adversity in life, he solved the problem by always being "in Luck." Today, our luck is still pretty good - 1 - -delicious, _in fact. Where would we be ;\ without beef? Out of \ luck, I'd say. See you in 0 the next town. ROUND TIP 157 calories EYE OFROUND 143 calories 5.9gms totalfat* (2.1 gms sat.fat) "' 4.2 g ms total at* (1.5 gms sat.fat) TOP ROUND 153 calories TENDERLOIN 179 calories 4 . 2 gms totalfat* (1.4 gms sat. fat) 5 gms totalfat*(3.2gms sat. fat) TOP LOIN 176 calories TOP SIRLOIN 165 calories 8 .0 gms totalfat* (3.1 gms sat. fat) 6.1 gms totalfat* (2.4 gms sat. fat) Bee1. Real food for real people. Sources: SDA Handbook 813 1990 Rev., U.S . RDA NationalResearch Council 1989, 10th Edition. Figures are for a cookedand trimmed3 oz. serving. 4 oz. uncooked yield 3 o.cooked. For a beef recipe boolet, write the B..C ., Dept. T, 444 N. Michigan Ae., Chicago, IL 60611. Please enclose50¢. ©1990Beef Industry Council and Beef Board.