Beef might be king of the red meat industry now, but leaner specialty meats have been finding their way onto menus all around the United States. In fact, Bareburger — a New York City restaurant chain serving organic, all-natural, free-range burgers — inspired this story.
The increasingly popular chain offers not only beef, turkey and veggie burgers but also wild boar, elk, bison and ostrich — all of which have less fat and more protein than beef. This list examines the nutritional profiles and tastes of each of these four specialty meats, in addition to emu, which we felt deserved equal recognition.
To keep things in perspective, you should know that the U.S. Department of Agriculture defines a lean cut of beef as a 3.5-oz. serving, or about 100 grams, that contains less than:
One of our favorite lean cuts of beef is the delicious — and more importantly, inexpensive! — skirt steak. According to the USDA Nutrient Database, a 100-g serving of raw skirt steak contains: