Last week we rewatched the old movie “Hoosiers,” which was filmed entirely in Indiana. According to one theory regarding the origin of the state’s nickname, when a visitor knocked on the door of a pioneer cabin in Indiana, the settler would respond, “Who’s yere?”
Here’s “yere” questions from readers in northwestern Indiana.
“As an old retired home economics teacher, I enjoy reading your column in The Times here in Valparaiso. This morning I was in my local food store and I noticed whole beef filet mignons for sale. The label said “utility grade” on it! How would you cook a utility grade whole filet? I thought that was almost dog food grade! I never saw this before. Ruth E.”
That’s new to me, too, Ruth. Beef is graded for quality by the United States Department of Agriculture based mostly on tenderness, juiciness and flavor. Prime cuts, for example, are the most tender and flavorful due largely to marbling of fat distributed through the meat. Choice has less marbling yet is still high quality. Select grades tend to be leaner and may be somewhat less flavorful. Most cuts of meat are one of these three grades.
Standard and Commercial grades are seen less often and might be sold under a store brand. According to the USDA, Utility, Cutter and Canner grades “are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.”
All these quality grades are safe to eat. Their difference lies mostly in taste and tenderness.
Filet mignon is cut from the tenderloin, which is very lean. My guess is these Utility grade steaks have less marbling and therefore less tenderness. So they might be better in Swiss steak than on the grill.
Pam F., who also reads the column in The Times, writes: “My husband was diagnosed with Type 2 diabetes last year. He also is prone to gout. I have been trying to research what he can and cannot eat to avoid future gout attacks and keep his blood sugar at acceptable levels.
I know he needs to eat a low oxalate and low purine diet. I have found lists of foods in both categories, but I have also found conflicting facts. My husband can no longer eat many of our favorite recipes. I would really appreciate if you could suggest websites or books, especially recipe books, that would provide us with useful information.”
Dear Pam: The main goal in treating gout is to lower uric acid, a compound that can form painful crystals that lodge in and around joints of susceptible people. Foods that are high in purines are the main source of uric acid, so that’s why a low purine diet can help. Some people may also need a low oxalate diet if they have kidney stones. That’s something to discuss with your doctor along with the need for medications to lower uric acid levels.
One resource is “The Healing Gout Cookbook” by registered dietitian Lisa Cicciarello Andrews. It offers recipes that are kidney-friendly and diabetes-friendly. You can also find a registered dietitian in your area to help at www.eatright.org.
Barbara Intermill is a registered dietitian nutritionist and syndicated columnist. She is the author of “Quinn-Essential Nutrition: The Uncomplicated Science of Eating.” Email her at [email protected].
