Red Meat and Me

NOTE: The following are thoughts on beef by professional runner Alexi Pappas.

For a professional athlete, fuel and recovery is just as important as training. I run over 100 miles each week, training intensely to be one of the best 10,000 meter runners in the world. I’m focused on training to the fullest of my ability and I’m committed to putting myself into this dream 100 percent. Each week, I’m also just as committed to properly fueling so that I can not only survive this intense training but actually become stronger. What I put in my body is extremely important to me and integral to my goals.

I eat red meat at least two to three times per week, and I always eat red meat two nights before a big race—iron and protein are the building blocks for an endurance athlete’s body. At this level of training, I can actually feel the food that I eat interacting with my body. When I go to sleep after eating a good grass-fed steak from Long’s, I can truly feel my muscles recovering and growing stronger.I can also feel the difference between the quality of meats that I eat. The difference in vitamin and micro nutrient content of grass-fed beef versus grain-fed is significant—just like the difference between an 80 and an 100 mile week, or the difference between making an Olympic team or coming up just short. My body can really sense the difference between the local grass-fed beef I get at Long’s and other types of beef.

You don’t need to be a professional athlete for your body to enjoy the benefits of eating higher quality food. Even when I stop running professionally, I know I’ll still be coming to Long’s for my grass-fed beef!