Meat as a Condiment?
Here’s one way to cut back on the amount of red meat you consume. Consider red meat a condiment — an ingredient you use sparingly to accent dishes that are primarily vegetable and grain-based. This is precisely how people in many Asian and Mediterranean regions approach red meat. In China, for example, a standard stir-fry might include just a few slivers of pork in a bowl brimming with fresh vegetables (in your local Chinese restaurant, of course, you’ll probably get a much meatier, “Americanized” version). Likewise, an authentic Greek casserole may feature a bit of nicely flavored ground lamb in a dish comprised mainly of spinach, potatoes and other veggies. Some of these regions have a remarkably low incidence of heart disease, and this sparing use of red meat may be largely to credit.