Greatest Proteins for Males – Beef, Rooster, Salmon Vitamin & Recipes


CALL A Great Protein Flavor Recession: In the past few decades, something happened to beef, chicken, and fish in the grocery store – everything tasted the same.

The main culprit: industrial companies that produce mild meat and give animal protein a bad name. (No wonder that vegetable “meat” has lost weight.)

But now smaller farms are growing animal proteins the way they should taste, while improving the nutrient supply of their products. Better still, you can have them shipped to you.

Here are just three of the many producers who offer the good and how to cook it properly.

Beef: Meet the Underdog of Regenerative Ranching

THERE IS ONE One big reason the meat you eat at a steakhouse tastes great: sourcing.

Steakhouse owners know that the delivery of a tender, juicy, belly-pounding rib eye (ortomahawk or …) doesn’t start in the kitchen, but on the cattle farm.

Enter Adam LaRoche. When he retired from baseball in 2016, he had two things to do: land and time. LaRoche had opened a steakhouse back in 2013 and owned a 4,800 acre ranch in Fort Scott, Kansas.

He had big dreams of raising better cattle that would help feed the steakhouse and feed his family for generations to come. And so he was with his business partner, rancher Jake Gross, co-founder of E3 Meat Co.


LaRoche and Gross first looked at the dirt. Healthy earth makes healthy grass, which makes healthy cattle, which makes healthy meat, which makes healthy people, says Gross.

Their first change was to introduce pasture land in the paddock where cattle only eat select grasses (yes, they can tell a difference) rather than consuming all of the grass, which is hard on the ground – and poor soil requires chemical fertilizers and herbicides.

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The ranch has also implemented low-stress cattle management practices, where the animals were raised without the use of steroids or antibiotics and never added hormones. The result: juicy pieces of marble from deeply fleshy steak.

While grass forage is trendy, E3 refines its beef with grain. In other words, the taste is familiar – powerfully hearty and almost buttery – and yet elevated, like a chop that you are used to in a steakhouse and that you only enjoy at home.

Steak packages starting at $ 100 are available through

Fried beef fillet steaks

Recipe from Cassidee Dabney, chef at the barn at Blackberry Farm in Walland, Tennessee

Roasted fillet of beef steaks recipe men's health e3 beef

Paola + Murray

Often times, when you shop by mail order, you can buy specialty cuts like beef tenderloin, a huge piece of lean meat cooked so well that you can do without the steak knife. Fear not to screw it up: “Splitting the fillet into two roasts is a great option if you have multiple meat temperature requirements in your house,” says Dabney.

▼ What you need:

• 1 (5 to 7 lb) sliced ​​beef tenderloin, halved to make 2 roasts
• 2 tbsp rapeseed oil
• 2 tbsp butter
• 3 whole cloves of garlic, crushed
• 3 fresh sprigs of thyme

▼ How to do it:

1. Pat the fillet dry with paper towels and let it rest for 2 hours at room temperature.

          2. Preheat your oven to 425 ° F. Heat a large cast iron pan to medium-high. Season the fillet generously with kosher salt and freshly ground black pepper. Put the oil in the pan and, when it starts to shimmer, fry the 2 roasts on all sides for 3 to 4 minutes per side.

          3. Take the fillet out of the pan and place it in a frying pan. (Do not clean the cast iron pan.) In rare cases, roast the meat for about 10 to 15 minutes, then an additional 5 to 10 minutes for each degree of cooking.

          4th Carefully remove the fillet from the oven. Heat the cast iron pan over medium heat. Melt 2 tablespoons butter and add garlic, thyme and roast; Water for 1 to 2 minutes. Transfer the roasts to a cutting board, let sit for 5 to 10 minutes, then cut them into slices and serve in the pan with a little melted butter and drops.
          Feeds 14-16

          Chicken: Pasture poultry is the future

          IF YOU HAVE Unimpressed by organic or free-range chickens on the market, Cody Hopkins paid a few dollars more for an even milder bird.

          When he opened his little farm in Arkansas in 2006, he bought a couple of chickens to raise for meat, largely because they were cheap. Unlike the way most chickens are raised on industrial operations (huddled together in warehouse-like buildings and fed with feed), Hopkins put his chickens in portable pens. He moved the pens every few days so the birds could peck fresh grass and clover.

          This simple act gives the meat rich, almost floral aromas. “There is a big difference between our chickens and those raised in a hen house – those chickens will never see the light of day,” he says. (“Free range” just means the birds can go outside – not that they actually go outside.)

          Pasture raised chicken grass roots men's health magazine

          Grass roots

          And because of their diet, pasture chickens have higher levels of good polyunsaturated fats compared to conventionally reared chickens, according to a 2018 study by the Institute of Animal Science in Bulgaria.

          One man, one pan, one plan

          Even though Hopkins had exceptional chickens, he couldn’t find a processing facility willing to work with his little outfit. In the United States, 18 large farms, including Tyson, Perdue, and Pilgrim’s Pride, control an estimated 90 percent of the chicken and meat industry, and these companies often have their own processing plants.

          That’s why Hopkins and other like-minded farmers have teamed up with the nonprofit Heifer International to create the Grass Roots Farmers’ Cooperative, a coalition that shares processing resources.

          The group, founded in 2014, now has 24 farms in eight states and ships nationwide. The pasture chicken is a bestseller. At, it’s $ 21 for a whole bird.

          Yoghurt marinated roast chicken

          Recipe from John Fraser, Head Chef at Iris in New York City

          Roast Chicken Men's Health Base Collective Jon Fraser

          Paola + Murray

          Good quality free-range chicken has an almost herbal taste. Mark this by marinating the bird in a herb yogurt mixture. “The acids in yogurt help tenderize the meat,” says Fraser.

          ▼ What you need:

          • 1 3/4 cup of labneh, or 4 percent regular Greek yogurt
          • 1/2 cup of olive oil plus 1 tbsp
          • 2 chopped garlic cloves
          • Zest of 1 lemon plus 1 teaspoon of juice
          • 1/4 teaspoon chopped parsley
          • 1/2 teaspoon chopped rosemary
          • 1 pinch of saffron (optional)
          • 1 (3 to 4 lb) whole chicken in pasture, giblets removed
          • 1 onion, diced large
          • 3 ribs of celery, diced large
          • 1 carrot, diced large

          ▼ How to do it:

          1. In a bowl big enough for the chicken, combine labneh or yogurt, 1/2 cup of olive oil, garlic, lemon peel, parsley, rosemary, saffron (if used), 2 teaspoons of salt, and 1/4 teaspoon of freshly ground black pepper . Add the chicken, brush well with the yogurt mixture and marinate, covered, in the refrigerator for 12 hours.

          2. Preheat your oven to 350 ° F. Rinse the chicken and pat dry with a paper towel. Transfer the vegetables to the bottom of a large frying pan, sprinkle with sea salt, and add the chicken breast up. Tie the legs together with twine close to the chicken’s body. Rub the 1 tablespoon of olive oil over the whole chicken and sprinkle with 1 tablespoon of sea salt.

          3. Roast the chicken until a meat thermometer inserted into the thickest parts of the chest and thighs reaches 165 ° F for about 90 minutes. Carefully remove the chicken from the oven and let it sit for 15 minutes before carving.
          Feeds 6

          Fish: This farmed salmon is a (very) good thing

          YOU’VE HEARD Regarding all studies, people who eat fish rich in omega-3 fatty acids can reduce their risk of stroke, heart failure, Alzheimer’s disease, and even depression.

          Yet, according to the latest data from the USDA, Americans are still consuming only about a third of the weekly recommendation of 8 ounces of fish and shellfish.

          But the fish farmers behind the New Zealand King Salmon company breed salmon so delicious that it’s hard not to want to eat more – and it’s all due to fat.

          After growing nine generations of fish, the company has managed to produce a salmon with a fat content of 25 percent, says Michael Fabbro, vice president of King Salmon’s North American business in New Zealand.

          “If you were to compare that to wild salmon, it would be between 12 and 15 percent fat,” he says. (And the fatter the fish, the greater the amounts of DHA and EPA, two omega-3 fatty acids that are good for your heart and brain.)

          ora King Salmon men's health magazine

          Ora King salmon

          To raise its salmon, the company uses net pegs the size of a football field, which consist of 98 percent water and 2 percent fish. “At this density, the waste is naturally composted by the organisms on the ocean floor. it doesn’t build up, ”says Fabbro.

          This method works incredibly well; In fact, the Monterey Bay Aquarium Seafood Watch rates New Zealand salmon grown in open-water net pens as the “best choice” for sustainability – even better than wild-caught salmon from the US and Canada.

          You can order four pounds of New Zealand King Salmon (under the brand name Ōra King Salmon) for $ 120 from the Browne Trading Company at

          Jerk salmon

          Recipe from Chef Edward Brumfield of the Marcus Samuelsson Group

          Jerk Salmon Recipe Farmed Fish Men's Health Magazine

          Paola + Murray

          The heat and flavor in the jerk marinade tag team of this recipe with the wealth of high-fat farmed salmon.

          ▼ What you need:

          • 1 chopped garlic
          • 1 cup of chopped green onions
          • 1 cup of coriander leaves, loosely wrapped, plus sprigs for serving
          • 1 scotch bonnet pepper or habanero, stalked
          • 1 piece of fresh ginger, peeled and chopped
          • 2/3 cup molasses
          • 2/3 cup of olive oil
          • 1 teaspoon of ground allspice
          • 1/2 teaspoon ground cinnamon
          • 4 (6 oz) skinless farmed salmon fillets
          • Lime wedges for serving

          ▼ How to do it:

          1. In a blender or food processor, add the garlic, green onions, 1 cup of coriander leaves, paprika, ginger, molasses, olive oil, allspice, and cinnamon. Season to taste with salt. Puree until smooth.

          2. In a large bowl, combine the salmon with half of the pureed jerk marinade; Turn the fish to coat well. Store in the refrigerator for 15 minutes.

          3. Preheat your oven to 375 ° F. Place the salmon on a non-stick baking sheet, pour the rest of the marinade on top, and cook until flaky for 8-10 minutes. Serve with lime wedges and sprigs of coriander.
          Feeds 4

          A version of this article originally appeared in the March 2021 issue of Men’s Health.