Beef/Steak are widely considered to be the choice meat/protein source when it comes to lean muscle tissue gains.
What is it that makes beef superior to the other protein selections out there?
Of course it is good to get a variety of quality proteins(salmon, casein, whey, etc.) daily. I’m certainly not discounting this fact.
But what is it that puts beef at the top of so many of our grocery lists?
I tastes so good.
Beef contains bunches of useful nutrients other than protein, including zinc, iron, and several B vitamins. I also have more control over fat content. My local grocery stores offer ground beef in a range of different fat contents: 23%, 18%, 15%, 12%, 9%, 7%, 5%, and 4% fat. I can also see roughly how fatty a steak is.
When cooking, beef stands up to bold, powerful spices, but doesn’t really NEED them. You can sprinkle it with salt, and it’s just fine. You can use a little pepper, and it’s fine. Or you can crust it with caramelised blackened herbs and cayenne pepper, and you can still taste the meat. (Well, as long as you can still feel your mouth, anyway.)
Besides, for those of us in or around farming areas, it’s easier to find independent organic beef farmers than it is to find independent organic chicken farmers. So if you’re fussy about the source of your meat, beef is easier to control.
I’ve heard that Beef has higher Creatine levels than other meats. Can’t remember where, though.
I do remember for sure that meat from free-range Bison had much lower fat and much higher Creatine levels than normal beef (surprise, surprise). It also tastes better than beef, and because of the low fat content you can eat large quantities of it without feeling overfull.
Oh yes, it is expensive.
Ross Hunt