Backing Beef in the Big City By Macey Mueller for the Red Angus Magazine
The modern-day grocery store contains 10,000 more foods than it did in 1980, many touting confusing health claims and marketing ploys. Combine that with a growing market of plant-based products and others containing added protein, and the resulting “label mania” can leave consumers overwhelmed when it comes to making purchase decisions. In her work as a New York City registered dietitian and beef industry advocate, Nicole Rodriguez helps clarify commonly conflated nutritional theories as she addresses beef’s role in a well-rounded diet. “I have a lot of conversations about defining a ‘plant-based diet’ and how beef can actually be very complementary,” she said. “If we look at USDA’s MyPlate model, we know that three-quarters of it is foods are derived directly from plants and then that other quarter can be an animal protein like beef.” Research indicates animal proteins can be a vehicle for driving conscious consumption of fruits and vegetables. Rodriguez said simply adding vegetables to foods like burgers and sandwiches, makes them the number one and number three drivers of produce consumption, respectively. “Instead of eschewing things like burgers and sandwiches, we should really be applauding them as solutions to this commonly known issue of people not eating enough fruits and vegetables,” she said. “I actively try to steer the conversation about plant-based diets away from specific products and more towards foods in classic combinations like a burger, a steak salad or Bolognese pasta sauce.”
New York City-based registered dietitian Nicole Rodriguez regularly features healthy beef recipes and advocates for the beef industry on her blog at enjoyfoodenjoylife.com. beef production and to share information about lean cuts and healthy preparation methods, empowering consumers to shop assuredly at the meat counter and cook confidently in their kitchens.
“Not only is beef super delicious, nourishing and satiating, but is also comes in a relatively small caloric package, making it a nutrient-dense option.”
In addition to working with clients directly, Rodriguez uses social media to help a wider audience of consumers make the connection between farm and fork. On her blog at enjoyfoodenjoylife.com, she often talks about the value of beef’s key nutrients like zinc, iron and protein and how they stack up against other products. “There are numerous foods out there that contain protein or have added protein, but oftentimes you end up consuming much more carbohydrate to get the same 30 grams of protein you’d get from just 3 ounces of beef,” she said. “Not only is beef super delicious, nourishing and satiating, but is also comes in a relatively small caloric package, making it a nutrient-dense option.” Rodriguez also uses her platforms to dispel myths about 24
RED ANGUS Magazine | May/June 2022
“I earned my nutrition degree in New York City where it was all about ‘big, bad agriculture,’ anti-GMO and we should all be eating vegan, and that never sat right with me,” she said.
“When I became a dietitian, I penned a blog post about shopping shame-free at the grocery store and encouraging consumers to shop for beef based off what they like not necessarily what the label promised because we know that all beef is nutritious, wholesome and tasty. “I highlight beef as being both an indulgence and an everyday food. If someone is opting for a leaner choice, I usually suggest looking for words like ‘top,’ ‘round’ and ‘loin,’ but I also regularly feature ground beef in my recipes because it’s accessible and it can be rinsed to reduce fat content.” Rodriguez’s approach to a well-balanced diet and appreciation for beef caught the eye of the New York Beef Council,
