Where's the Beef?
After surgery, beef returns to the menu six months after surgery. Beef is a good source of protein, iron and zinc. We emphasize the low fat cuts of beef when you get to have them back in your diet to save calories and avoid saturated fat that can contribute to heart disease. The leanest, or lowest fat, cuts include any cut of beef that has the words “round” or “loin” in the name. These cuts include top sirloin, round steak, eye of round, tenderloin (ex: filet mignon), ground round or ground sirloin.
Look for ground beef that is 90 percent lean or higher. Choose “select” cuts of beef over “prime” or “choice.” The select cuts have less fat than prime or choice cuts. Leaner beef can dry out and work best by using moist methods of cooking like stewing, braising, boiling and crockpot. Use a lid on your cooking dish if you microwave, sauté or stir fry to trap moisture. Dry cooking methods include grilling, broiling, roasting and baking which can dry out the beef. You can prevent beef from drying out by covering with a moist sauce or marinade like salsa, low calorie dressing or low fat or fat free yogurt mixed with herbs and spices. Beef, it really can be what’s for dinner!
Rene Norman, RD/LD
René Norman, RD/LD is a registered and licensed dietitian. René has provided medical nutrition therapy for cardiovascular, diabetes, obesity, celiac disease, wellness and disease prevention in a variety of settings. While working in a private practice, René enjoyed counseling individuals and families and delivering presentations to schools, community groups and corporations. Guided by evidence based practices, emerging research, non-diet approaches to weight management and nearly a decade of experience with bariatric patients, René works with bariatric patients to educate them about nutrition before and after surgery.
Rene’ graduated from the University of Tulsa and completed her dietitian internship through Oklahoma State University. Rene’ is a member of the Academy of Nutrition and Dietetics, Oklahoma Academy of Nutrition and Dietetics and has served in leadership positions in local and state dietetics associations.
I started eating cuts of beef much earlier than six months post-op, too -- maybe 2-3 months out. There was nothing in my bariatric surgeon's or nutritionist's instructions about waiting 6 months to eat beef.
And chili (made of finely ground beef with Beans, tomatoes, onions, chili spices) was an early soft food (I started eating that around 1 month post-op).
I experienced no problems that I'm aware of. Others' mileage may, of course, vary.
I don't recall exact timeline, but I introduced beef way before 6 months too. I am unclear what is so special about beef versus other Protein sources?
My doctor's plan allows beef at 8 weeks out. For me, beef settles the best!
(In fact,I am usually more uncomfortable with chicken.)
Thank you for your comments.
Beef is back on the menu six months after surgery for our patients at The Center for Bariatrics at Bailey Medical Center. We understand that some patients can tolerate beef earlier than what is recommended by our guidelines. Beef is no more special a Protein source than other meats like poultry, fish, seafood or pork. It does have more Iron than the other meats, which might help a patient whose Iron stores are low. Beef is an option if you can tolerate it. This really speaks to customizing your meal plan to what works best for the patient.
Reintroduced at 6 weeks not 6 months... with no issues.
JustWatchMe 7,117
Posted
I'm a bander. I reintroduced beef at six weeks post op when I started back on solid foods.
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