1. Beef is rich in creatine.
Beef has a higher creatine content than any other food, making it particularly effective for muscle growth and strength enhancement. Creatine is the source of muscle fuel in the first few seconds of training, and it can effectively replenish adenosine triphosphate, allowing for longer training.
2. Beef contains vitamins.
The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to enhance immunity, promote protein metabolism and synthesis, and help the body recover after intense training.
3. Beef contains carnitine.
Chicken and fish have low levels of carnitine and creatine, while beef has a high level. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which play an important role in muscle growth for bodybuilders.
4. Beef contains potassium and protein.
Potassium is a mineral that is often lacking in the diets of most athletes. Low levels of potassium can inhibit protein synthesis and growth hormone production, affecting muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin can provide 22 grams of high-quality protein.
5. Beef is a low-fat source of linoleic acid.
Beef has a low fat content but is rich in conjugated linoleic acid, which acts as a potential antioxidant that can effectively counteract tissue damage caused by weightlifting and other sports. In addition, linoleic acid can also maintain muscle mass as an antioxidant.
6. Beef contains zinc and magnesium.
Zinc is another antioxidant that helps protein synthesis and muscle growth. Zinc, along with glutamate and vitamin B6, can enhance the immune system. Magnesium supports protein synthesis, enhances muscle strength, and more importantly, improves the efficiency of insulin synthesis and metabolism.
7. Beef contains iron.
Iron is an essential mineral for blood production. Compared to the meager iron content in chicken, fish, and turkey, beef is rich in iron.
8. Beef contains alanine.
Alanine's role is to produce glucose from dietary protein. If you have insufficient carbohydrate intake, alanine can provide the energy needed for muscles, relieving deficits and allowing you to continue training. The biggest advantage of this amino acid is that it can relieve muscles from the burden of supplying energy.
9. Beef contains vitamin B12.
Vitamin B12 is crucial for cell production, and the role of red blood cells is to deliver oxygen to muscle tissue. Vitamin B12 can promote the metabolism of branched-chain amino acids, providing the energy needed for high-intensity training.
10. The diversity of beef consumption.
If you eat chicken breast day after day for several weeks or even months, it becomes boring. Beef, on the other hand, is different. The taste and texture of hind leg meat, flank meat, top sirloin, and thin slices are all different, and they are completely different from the monotonous chicken breast.
Methods for identifying the quality of beef
1. Smell: Fresh meat has a normal smell, while inferior meat has an ammonia or sour smell.
2. Touch: First, it should be elastic. Fresh meat is elastic, and when pressed with a finger, it immediately recovers from the depression. Inferior meat has poor elasticity, and the depression after pressing recovers slowly or even cannot recover. Spoiled meat has no elasticity. Second, it should be sticky. The surface of fresh meat is slightly dry or moist, not sticky. Substandard fresh meat is dry or sticky on the surface, and the fresh cut surface is moist and sticky. Spoiled meat is extremely sticky and the surface is extremely dry, but some heavily injected meat is not sticky at all, but the surface appears wet and not firm.
3. Appearance: Check if there are red spots on the skin. No red spots indicate good meat, while red spots indicate bad meat. Check the muscle. Fresh meat is shiny and uniformly red, while inferior meat is slightly darker in color. Check the fat. The fat of fresh meat is white or pale yellow, while the fat of inferior meat lacks luster, and the fat of spoiled meat is green.
