Beef contains more creatine than any other food, which makes it particularly effective for growing muscles and building strength. During the first few seconds of a workout, creatine is the source of muscle fuel, and it effectively replenishes adenosine triphosphate, which allows the workout to last longer.

Beef Contains Vitamin B6

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help you boost your immune system and boost protein metabolism and synthesis, which in turn helps your body recover after intense training.

Beef Contains Carnitine

While chicken and fish are low in carnitine and sarcosine, beef is high in them. Carnitine is primarily used to support fat metabolism and produce branched-chain amino acids, an amino acid that plays an important role in muscle growth for bodybuilders.

Beef Contains Potassium and Protein

Potassium is a mineral that is relatively absent from most athletes' diets. Low levels of potassium inhibit protein synthesis as well as growth hormone production, which affects muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin yields 22 grams of first-rate protein.

Beef is a low-fat source of linoleic acid

Beef is very low in fat but rich in bound linoleic acid, potential antioxidants that can be effective in counteracting tissue damage caused by exercise such as weight lifting. In addition, linoleic acid acts as an antioxidant to maintain muscle mass.

Beef contains zinc and magnesium

Zinc is another antioxidant that helps synthesize protein and promotes muscle growth. Zinc works with glutamates and vitamin B6*** to boost the immune system. Magnesium, on the other hand, supports protein synthesis, builds muscle strength, and more importantly, improves the efficiency of insulin anabolism.

Beef contains iron

Iron is an essential mineral for blood production. In contrast to the pitifully low levels of iron found in chicken, fish, and turkey, beef is rich in iron.

Beef Contains Propionic Acid

Propionic acid works to produce sugar from dietary protein. If your intake of carbohydrates is insufficient, propionic acid can supply the energy your muscles need to alleviate the deficiency so that you can continue to train. The great thing about this amino acid is that it frees the muscles from the heavy burden of supplying energy.

Beef Contains Vitamin B12

Vitamin B12 is essential for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 boosts the metabolism of branched-chain amino acids, thus supplying the body with the energy it needs for intense training.

Variety of Beef Consumption

Chicken breasts can seem tiresome when consumed day in and day out for weeks or even months on end. Beef, on the other hand, is different, with hind legs, flanks, upper loins and thin slices of meat all varying in flavor and texture, making it a real departure from the monotonous chicken breast.

Gourmet Tips

Yellow beef buffalo meat how to differentiate

1, from the meat morphology identification: yellow beef meat is more tender, muscle is generally rendered as brown-red or dark red, buffalo meat muscle fibers are thick and flaccid, red, meat color than yellow beef dark. Yellow beef fat is white (young cattle) or yellow, white still show a slight yellow. The fat of buffalo meat is white. Fat color is one of the most obvious distinguishing characteristics.

2, yellow beef cooked meat firm, and easy to cook. Buffalo meat texture is thicker, the light has a faint purple luster, not easy to cook, cooked buffalo meat is more loose, the soup has a thicker layer of grease.

How to identify watered-down beef

A look: watered-down meat is bright red, serious whitish, moist, swollen muscle fibers. Observe the new cut of meat, normal meat cross-section smooth, you can see the light red muscle, not easy to stick the knife, while the cut surface of the water-injected meat has obvious light red juice oozing, easy to stick the knife.

Two touch: water-filled beef is full of water, feel less elastic, soft meat without viscous, press the cut surface with juice oozing out, and difficult to restore the original state; no water-filled beef, there is a certain degree of elasticity, and sticky, and no juice oozing out.

Three tries: test with toilet paper, watered down beef 5 seconds to let the toilet paper wet, qualified beef slowly penetrate, paper towels will only leave a little oil stains.