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Protein quality of ground beef

PostPosted: Tue Jul 10, 2018 9:07 am
by randygillett
At Nutritionaldata.com ground beef has a protein quality rating of around 70 while full cuts of meat are well over 100. They claim that under 100 indicates an incomplete protein. Does anybody have an idea how this would be possible? Ground beef an incomplete protein?

Re: Protein quality of ground beef

PostPosted: Tue Jul 10, 2018 10:30 am
by GTheo
https://www.paleohacks.com/beef/why-is- ... teak-26744

Seems like a reasonable answer. But it's not going to stop me from enjoying burgers.

Re: Protein quality of ground beef

PostPosted: Tue Jul 10, 2018 1:03 pm
by randygillett
I can see it dropping the value some but to reduce it to the level of grains? It’s hard to believe I’d be worse off than some vegans if I relied on ground beef as my sole source of protein.

Re: Protein quality of ground beef

PostPosted: Wed Jul 11, 2018 5:38 am
by PierreSuter
I've never heard of ground beef being an incomplete protein and I don't buy it. But I understand that buying ground Chuck or ground sirloin is a safer bet because you don't know what parts of the cow you get in regular ground beef.

As an aside, I've noticed a big difference in grass fed vs grain fed ground beef. Grass fed tastes better and has more Omega 3s but unfortunately costs more.

Re: Protein quality of ground beef

PostPosted: Wed Jul 11, 2018 6:39 am
by GTheo
Chuck and sirloin (and round) only refer to the percentage of fat in the beef.

A completeness rating that low (comparable to rice?) does not make sense, I agree.

Re: Protein quality of ground beef

PostPosted: Wed Jul 11, 2018 7:12 am
by PierreSuter
Chuck comes from the shoulder area, sirloin from the back, and round from buttocks region.

https://www.google.com/amp/s/m.wikihow. ... ef%3famp=1

Re: Protein quality of ground beef

PostPosted: Wed Jul 11, 2018 10:15 am
by GTheo
I'm guilty of relying on Wikipedia; from https://en.wikipedia.org/wiki/Ground_beef:

Ground beef is usually categorized based on the cut and fat percentage:

Chuck: 78–84% lean
Round: 85–89% lean
Sirloin: 90–95% lean


But I do see where it says "cut" too.

Re: Protein quality of ground beef

PostPosted: Thu Jul 12, 2018 8:48 pm
by PierreSuter
I'm guilty of getting my info from the net too.

Stan Efferding's verticle diet which seems to be the rage now calls for steak, or of you can't afford it then ground sirlion or ground Chuck.

Supposedly since "ground beef" can come from any section of the cow, it can contain a lot of fat and connective tissue that lowers the overall protein quality. Still seems like it'd be better than wheat.