Which part of beef has the most protein?

Beef is one of the most important sources of protein, especially for those who exercise or want to gain muscle. However, not all cuts of beef contain the same amount of protein.

Some cuts of beef contain more fat or water, which reduces the protein content per serving. Therefore, choosing the right cut of meat will help people optimize the amount of protein absorbed into the body, thereby optimizing nutrition and increasing muscle, according to the health website Medical News Today (UK).

Tenderloin is one of the most protein-rich cuts of beef.

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One of the most popular cuts of beef is the ribs. This cut is popular because it is tender and fatty due to its high fat content.

According to data from the United States Department of Agriculture (USDA), rib meat contains about 20-22 grams of protein per 100 grams. Compared to many other foods, this amount of protein is still high. However, it is not as high as lean beef, and it also contains 20-30 grams of fat. This high amount of fat is the reason why the ratio of actual protein to the overall weight of the meat is reduced.

In particular, for those who are increasing their intake of clean protein and limiting fat, ribs are not the optimal choice. In addition, the calorie content of ribs is also significantly higher, thereby affecting the goal of weight control or fat loss.

Lean beef is high in protein.

On the contrary, beef parts such as upper rump, lower back, and tenderloin contain less fat and more protein. Specifically, upper rump and lower back have about 27-28 grams of protein per 100 grams of meat. The amount of fat is also significantly lower, only about 5-10 grams. Meanwhile, beef tenderloin also contains 26-27 grams per 100 grams and has less fat than the ribs. These are the best meat parts for gym goers.

In addition, people need to note that the cooking method also affects the amount of protein that can be absorbed from beef. For example, when beef is grilled or pan-fried at high temperatures, the amount of water and fat in the meat will decrease, increasing the protein ratio in the meat.

However, if cooked by stewing or braising for a long time, meat can lose some of its nutrients, reducing the amount of protein absorbed. In addition, using too much oil when cooking fatty meats such as ribs will increase the amount of calories in the dish, thereby easily causing weight gain, according to Medical News Today .

Source: https://thanhnien.vn/phan-nao-cua-thit-bo-co-nhieu-protein-nhat-185250524235120227.htm