you want to pack on hard muscle mass, you should consider beef
among your protein sources as it is the number one mass-building
food. Beef is high in quality protein which is a MUST if you want
to build thick dense muscles. Beef also contains zinc, iron, creatine,
magnesium and b-vitamins amongst others. You should try to get
the leanest cuts as far as possible as they are lower in fat.
Also the method of cooking your beef is important. You have to
stay away from deep frying the beef in oil but stir frying lightly
is ok. But the best cooking alternatives are grilling, boiling,
baked, roasted and steamed. Barbecue is also an option but should
be limited since eating too much barbecue isn't good for health
as it can become cancerous. Cooking meat in high heat creates
carcinogens in the meat. An advice when you are eating barbecue
beef is to eat lots of vegetables as well and this will lessen
the cancer risk.
In this article,
I am going to give you some tips about the different cuts of beef,
their nutritional value and calorie content. Note that beef does
not have any carbohydrates and fibers.
All the cuts
are based on a portion of about 80-90 grams.
is muscular, lean and has a good flavor. Usually, flank is used
as steak. Medium-rare cooking is generally the best. If cooked
too thoroughly, this meat will become too dry and hard. The flank
is before the rear legs. Flank meat has about 22 grams of protein,
190 calories and 10 grams of fat.
is tough since it's the part which has been exercised. The chuck
is near the neck. Chuck meat has about 23 grams of protein, 280
calories and 20 grams of fat.
is a bit at the upper of the rear legs. It's a tender meat and
is generally sauteed, grilled, fried and broiled. Marinating the
sirloin is recommended before cooking. Sirloin meat has about
24 grams of protein, 220 calories and 12 grams of fat.
is one of the most popular cut of meats due to its leanness but
the tenderness can vary. The round is located a bit near the middle
of the rear legs. Round meat has about 26 grams of protein, 185
calories and 8 grams of fat.
The ribs are
tasty and tender and can be cooked in several ways like grilling,
broiling, sauteed, frying and roasting. The ribs are before the
front legs in the upper part. The ribs have about 19 grams of
protein, 305 calories and 24 grams of fat.
loin is before the sirloin. This cut of meat is very tender and
doesn't need to be cooked for too long. Can be fried, sauteed,
grilled and broiled. The short loin has about 20 grams of protein,
263 calories and 20 grams of fat.
usually used for corned beef and requires much chewing. It's also
tough to cut and is usually cooked with damp heat. The brisket
is situated around the upper part of the front legs. The beef
brisket has about 20 grams of protein, 310 calories and 24 grams
So what's the best cut of meat? Well most of the cuts are good
but the round is the preferred choice since it's the highest in
protein and the least in fat. It's recommended to eat beef in
Jean Lam is the webmaster of Body
Building Resource which provides articles on weight training,
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