Ground beef and dark meat for bulking, lean beef and white meat for cutting. It’s just fat intake manipulation.
But like we all know, weight gain and loss are about calories. I’ve cut 10lbs in the past while eating almost exclusively Frankenberry.
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Not a hard and fast rule. Ultimately it’s going to boil down to caloric ratio for weight management, with select macros for muscle preservation when cutting. Calorie management is 90% of fat loss, with extreme diets making up the other 10% for extreme (and temporary) goals.
Generally, chicken has more protein and less fat per comparative serving than beef. It’s easier to keep high protein macros up with total calories and fat down (if macro ratios call for reduced fat).
It sounds like she’s trying to semi-automate choice with “good, better, best” logic. Like if cutting, when given a choice, pick chicken. Just to keep it simple and err on the side of macro goals in a guesstimation scenario.
It’s not always true, though. For example chicken thighs, especially with skin on, contain a lot of fat and surpass beef cuts like top sirloin or 93/7 ground.
And if you can eat ribeye and still hit calorie/macro goals it doesn’t matter.
Almost nothing in fitness is a hard rule, she’s just laying out an easy to follow guide.
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that makes sense because beef is more nutritionally dense than chicken so it’d be more satiating
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So there’s Jim Wendler, Louie Simmons and Pavel Tsastouline’s take
Buuuuuut…
FROM
And Ted as no slouch as far as the bulk went
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Let’s not hyper focus on the chicken opinion.
What else does dude say?
Deadlift or no deadlift?
Sets all the way to Failure or Not all the way to failure?
What split does he advocate? Upper/Lower, PPL, bodypart split?
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Ted.. my young teen idol.
You definitely could have picked much worse. What a hoss.
Yeah a decade or so ago I attended a all day seminar. I ask Ed Coan about Ted. The word massive got used several times.
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I wasn’t sure where to post this, but this seemed as good a place as any.
Dude lived on Costco Rotisserie chicken 6 days per week. On the 7th day, he’d eat one item from the food court (first week was 2 slices of cheese pizza, second week was a hot dog, third week a chicken bake, 4th week a smoothie).
Followed that for a month, lost over 16lbs, only spent $50 in food for the month.
So we have some data of the impact on chicken, but also information about how, if you engage in ANY sort of nutritional intervention, no matter how ridiculous, it will produce results, because the standard American/Western diet just plain sucks.
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I think we can all agree here. (Someone will argue 
)
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Sam Sulek got jacked on Lucky Charms.
I suggest GOMAD.
Until I moved to the south I had no idea how bad it really was. I cook at home every night, eat lunch alone, and rarely dine out so I’ve been isolated from seeing it. Just the absurd amount of fast food restaurants in the south stood out. It’s totally “normal” for people here to eat fast food two or three times a day. 
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We had heard that the redder the meat, the greater the creatine content.
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Man is a certified failure if he’s never of the anabolic chicken
No, red meat is just worse for your heart. It is in no way superior for amino acid profile (protein, muscle building)
No, red meat is just worse for your heart.
Oooh, a spicy take!
Semi-related, but I’ve created my own meme diet by mashing together the Building the Monolith diet and the Gallon of Milk a Day diet and then reducing them both. Half a gallon of milk, 6 eggs and 1lb of 73% lean beef per day. With Walmart prices in the US, it’s about $7 per day, 3020 calories, and ample protein to grow.
I don’t think I’ve found a single taker to try it…
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I bet I could get my youngest to go for that. He is a carnivore if I’ve ever seen one. If it was meat still on the bone it would be a definite.
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If it was meat still on the bone it would be a definite.
As far as beef goes, that will drive up the price, but Jamie Lewis has presented an argument for beef ribs containing the ideal macros. For a more economic solution, it would be chicken thighs. Although to keep it red meat, a good middle ground would be the “lamb split breast plate” that Aldi sells, which is slightly less per pound compared to the ground beef, but then you factor in “bone weight” and it probably evens out.
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It wouldn’t matter what it is. If it comes on a bone he will eat it.
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I did something similar when I was younger (early 20s). Gallon of milk, 12 eggs, 1 lb red meat, and whatever else.
Breakfast was a big scramble with whatever thrown in. Chopped up french fries are pretty good. I was usually working over lunch so for my staff meal I’d make a half lb burger (that was free), and if the restaurant had extra my KM would let me buy various steaks at cost if I wanted to take them home for dinner, plus at the end of the night staff could take home any stuff like mashed potatoes, beans, soup of the day, etc that had to be made fresh the next day.
I really only had to buy milk and eggs because the pastry department kept those in their walkin and they were a curmudgeonly bunch.
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