Why eat beef?

Posted on by Tristan Barriere in

On my left are the detractors of meat who claim it is harmful, on my right those who highlight its health benefits. Who to believe? Beef takes an uncompromising look at beef and how it promotes premium quality in all its beef dishes.


Beef, a good quality source of protein… but not only

Whether you prefer entrecote, flank steak or tomahawk, beef is universally recognised as a good source of protein. 100 grams provide 30% of our daily protein requirements, the nutrients needed to maintain our muscles and tissues.

Vitamins and minerals in beef

It is also important to note the presence of other elements in beef that are beneficial to health. Phosphorus, zinc, copper, selenium and iron are examples of useful minerals that are necessary for human health. Beef also contains many vitamins: A, B1, B2, B3, B6, B12, D, etc.

Lipids in beef, to be consumed in moderation

As for fat, we admit it without blushing: yes, beef is a source of saturated fat. That’s why we recommend that you only eat meat in moderation, according to your needs. Everyone’s metabolism is different, so a healthy, balanced and appropriate diet is essential.

So if you come to the Beef for lunch with a succulent marbled meat and home fries, enjoy it without regret and follow our advice for the rest of the day. Choose a more active afternoon than usual, and in the evening be satisfied with a rather light meal. For example, this could be a vegetable soup or seasoned raw vegetables, accompanied by a fruit yoghurt. Your body will thank you!

The exceptional quality of beef: the commitment of Le Beef, meat restaurant (75004)

Unfortunately, all too often, stressed animals are slaughtered in poor conditions, which greatly affects the quality of the meat. But serious professionals have understood that to obtain quality meat, the farms must be particularly respectful of animal welfare. Our chef Daniel Renaudie therefore demands optimal quality for all the meat he prepares. In addition, in order to optimise the flavour and tenderness of the beef, he ensures that each piece of meat rests for a minimum of 30 days in a dedicated cellar. This is the maturation process.

The Beef therefore favours a measured consumption of beef as part of a healthy and diversified diet. In food as in life, let’s learn to take advantage of the benefits that nature offers us without ever abusing it! Translated with www.DeepL.com/Translator (free version)