6

votes

is ground beef as nutritious as steak?

Answered on August 19, 2014
Created February 17, 2012 at 12:18 AM

Lately I've been really into beef burgers (sans bun). It's also a lot cheaper than steak every night. Assuming they came from the same happily grassfed animal, how do they stack up against each other?

1d0497f8781845ab371b479455bfee8e

(11157)

on February 17, 2012
at 03:46 PM

It doesn't make it less nutritious, it's a matter of nutrient availability. How many people do you know actually chews their food thoroughly?

1d0497f8781845ab371b479455bfee8e

(11157)

on February 17, 2012
at 03:40 PM

It doesn't make it less nutritious, not sure where you got that idea from. The idea is that ground beef is easier to digest and easier for the body to extract nutrients from compared to whole cuts of beef. Therefore, you would get maximum nutrients from ground meat vs. whole.

4ec0fe4b4aab327f7efa2dfb06b032ff

(5145)

on February 17, 2012
at 03:25 PM

When I traveled in South Africa I was kind of disgusted by the hamburgers because they had organ meat in them, making them taste really off to me. Now that I'm paleo I wish I had used that time to develop my taste for it.

5e5ff249c9161b8cd96d7eff6043bc3a

(4713)

on February 17, 2012
at 03:19 PM

+1...I find this to be my best way get a serving or two of liver, since I don't care for the taste at all.

A03f0d03067a43c61786481d91e5d3a0

(1078)

on February 17, 2012
at 03:18 PM

How could physically breaking up muscle fibres make meat less nutritious?

77877f762c40637911396daa19b53094

(78467)

on February 17, 2012
at 03:16 PM

Traditionally packaged ground beef with the styro tray wrapped in plastic does contain air, but the newer plastic packaging (such as the grass-fed ground beef found at Trader Joe's) has no air in it at all and this also increases the shelf time before spoilage which also helps to keep costs down.

072fd69647b0e765bb4b11532569f16d

(3717)

on February 17, 2012
at 03:22 AM

I like steak, of course, but as a person who sometimes eperiences difficulties digesting signicant amounts of protein, I find ground to be a lot easier to digest.

22fcea5ec4415ff2238c663324aca40f

(556)

on February 17, 2012
at 02:13 AM

couldn't be worse than scavenging something. There once was a time we did that a lot.

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on February 17, 2012
at 01:24 AM

how does that impact it? does it degrade the nutrients?

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7 Answers

4
1d0497f8781845ab371b479455bfee8e

(11157)

on February 17, 2012
at 01:59 AM

Hmmmmm, nutritionally I'm sure they're the same. But in the case of ground meat I wonder if the body is able to extract more nutrients from it, seeing as how the muscle fibers and fats have already been broken up and reconstituted? Sort of like skipping a step in the digestion process? Whereas with steaks one has to chew each piece thoroughly and what isn't broken down by mastication is at the mercy of the HCI in the stomach.

072fd69647b0e765bb4b11532569f16d

(3717)

on February 17, 2012
at 03:22 AM

I like steak, of course, but as a person who sometimes eperiences difficulties digesting signicant amounts of protein, I find ground to be a lot easier to digest.

1d0497f8781845ab371b479455bfee8e

(11157)

on February 17, 2012
at 03:46 PM

It doesn't make it less nutritious, it's a matter of nutrient availability. How many people do you know actually chews their food thoroughly?

A03f0d03067a43c61786481d91e5d3a0

(1078)

on February 17, 2012
at 03:18 PM

How could physically breaking up muscle fibres make meat less nutritious?

1d0497f8781845ab371b479455bfee8e

(11157)

on February 17, 2012
at 03:40 PM

It doesn't make it less nutritious, not sure where you got that idea from. The idea is that ground beef is easier to digest and easier for the body to extract nutrients from compared to whole cuts of beef. Therefore, you would get maximum nutrients from ground meat vs. whole.

3
Ccacf7567273244733bc991af4ac42ed

on February 17, 2012
at 03:10 PM

If it's ground steak then yes.

If you grind in some liver, heart, kidney etc. then those patties are light-years ahead.

5e5ff249c9161b8cd96d7eff6043bc3a

(4713)

on February 17, 2012
at 03:19 PM

+1...I find this to be my best way get a serving or two of liver, since I don't care for the taste at all.

4ec0fe4b4aab327f7efa2dfb06b032ff

(5145)

on February 17, 2012
at 03:25 PM

When I traveled in South Africa I was kind of disgusted by the hamburgers because they had organ meat in them, making them taste really off to me. Now that I'm paleo I wish I had used that time to develop my taste for it.

2
246ebf68e35743f62e5e187891b9cba0

(21430)

on February 17, 2012
at 02:47 PM

The majority of the grassfed beef that I ingest is ground beef.

Some of these reasons are taste, the animals that I eat are field raised and not penned (working beef) so the meat is considerably tougher and gamier than commercial "organic grassfed" beef, and this takes some of the enjoyment out of my steaks (by the same token, that same beef makes KILLER roasts). Cooking my steaks at a much lower temp has helped considerably, but it's still nowhere near the super-tender pen-finished beef. Ground meat still has that nice gamey flavor, but is much easier to eat.

The other reason is convenience - I can flavor ground beef with anything and the result is delicious. Steak pretty much gets the same treatment everytime with me, served with melted kerrygold and horseradish.

Finally, quantity. Since I get my beef from co-op, I get a quarter of beef that includes about 25lbs of roasts, 20lbs of steak, and the remainder of my 110-120lbs or so is ground beef. I pay a flat per/pound on the whole shebang, instead of paying $6/lbs for ground beef or $14/lbs for steaks, I pay $5/lbs for everything.

I notice no empirical difference in steak vs. ground beef, provided it's sourced the same. I do end up eating much more in ground beef just because if I sit down to 1 pound of steaks from this particular farm, my jaws get tired from chewing about halfway through.

2
2a2da4d6df354c8473706281d61d1850

(430)

on February 17, 2012
at 01:48 AM

Assuming high quality, grass-fed ground beef that isn't too lean (nice and fatty) it is definitely not a bad choice. The fat is what has all the good stuff (CLA, Butyric Acid, and Omega 3 for starters). That said, I couldn't say whether steak or ground beef is the bigger nutritional powerhouse.

1
64433a05384cd9717c1aa6bf7e98b661

(15236)

on February 17, 2012
at 02:35 PM

I"ve been eating a half pound of grass fed ground beef (70/30) probably 4-5 days/week for the past few years and I think it leaves me feeling better than anything else. Especially for breakfast.

0
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on February 17, 2012
at 01:15 AM

my concern would be all the surface area exposed to the air before cooking.

22fcea5ec4415ff2238c663324aca40f

(556)

on February 17, 2012
at 02:13 AM

couldn't be worse than scavenging something. There once was a time we did that a lot.

77877f762c40637911396daa19b53094

(78467)

on February 17, 2012
at 03:16 PM

Traditionally packaged ground beef with the styro tray wrapped in plastic does contain air, but the newer plastic packaging (such as the grass-fed ground beef found at Trader Joe's) has no air in it at all and this also increases the shelf time before spoilage which also helps to keep costs down.

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on February 17, 2012
at 01:24 AM

how does that impact it? does it degrade the nutrients?

0
65cd65934c5159b47968dc3802ca9fe6

(303)

on February 17, 2012
at 01:01 AM

I would hope so, because I'm on a bit of the same kick lately. I can't imagine why it wouldn't be just as healthy. It has more fat in it than a filet, but who on this site is worried about fat content??? Not I.

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