View Full Version : red meat

06-26-2009, 08:17 AM
What is the benefits of eating it(or any meat). Besides the protein?

What are you missing out on,besides protein, by not eating meat ?


06-26-2009, 08:27 AM
First, why would you not want to eat red meat?

Second, nutrients specific to red meat is what you'd be missing out on.

06-26-2009, 09:05 AM
I do eat it.
I was just curious what other nutrients/benefits there are besides the protein.

06-26-2009, 10:08 AM
There's iron and creatine in there. And a whole lot of deliciousness.

06-26-2009, 10:45 AM
Agreed, its ****ing tasty as hell

06-26-2009, 10:58 AM
My biochemistry teacher senior year was all about grass fed beef- lots of minerals, vitamins, and good fats.

Here's a decent article: http://www.mensfitness.com/nutrition/abs_and_health/153, if you want to go a more scientific route, lots of the things mentioned in the article provide a good base for things to search for.

06-26-2009, 11:14 AM
Meat Animal flesh and organs like the liver, kidney, spleen, pancreas and brain contains protein of high biological value, and provide a palatable source of food for many.

There is no basis to the belief that meat is essential in diet. As long as a person takes enough protein to supply the essential amino acids, the nutrition of a vegetarian can be favorably compared with that of a meat eater.


Mutton is derived from sheep
Beef is derived from cow's
Pork, Ham and bacon are derived from the pig; Pork is pig's meat which has not been processed, Ham is processed meat derived from the thighs of the animal, while bascon is derived from the back and thighs.
Poultry includes domestic birds like chicken, duck, goose and turkey that are reared for their eggs and flesh. The flesh of poultry is similar to other forms of meat, but is more tender and appetising; the breast, particularly is fleshy and yields tender white meat. The meat of duck and goose contains more fat and is less digestible than that of chicken.
White and Red Meat White meat is generally more easily digested and more tender than red meat, which is made of coarser fibers and has a higher fat content. For this reason white meat is generally prescribed for ill and convalescent patients.

Digestion and Absorbtion

The digestibility of meat depends on the toughness of its muscle fibers, the amount of fat, and the rate of gastric emptying. The coarser fibers of beaf are more difficult to digest than mutton. Fat delays emptying of stomach


Meat contains about 20% protein, and variable amount of fat, thiamine, riboflavin, nicotinic acid, phosphorus, sulphur and iron

06-26-2009, 12:25 PM
I think red meat is high in B vitamins, zinc, and iron. It also contains some natural creatine. Personally, I find that my body feels rewarded and stronger when I eat a good steak. There's got to be something in it that that says to your body "I am supplying you with awesomeness right now."

06-27-2009, 06:52 AM
ive heard that cows get estrogen shots to make them bigger (bulls get testosterone) unless stated "no growth hormone" on the packaging these same cows end up being the meat we eat (if its steak or something like that) is that wrong?