Is it better to eat beef tendon or beef brisket for fitness

During the fitness period, the choice of beef tendon or beef brisket should be determined based on the training objectives and nutritional needs. During the muscle building phase, beef tendon is more suitable, while during the fat loss phase, beef brisket can be chosen in moderation. Beef tendon meat is high in protein and low in fat, while beef brisket is rich in creatine and flavor compounds but contains more fat.

Beef tendon meat is a typical low-fat and high protein ingredient, containing about 30 grams of protein and only 2 grams of fat per 100 grams, suitable for fitness enthusiasts who need to strictly control body fat. Its meat is firm and rich in connective tissue. After long-term stewing, it can release a large amount of collagen, which is beneficial for joint health. Beef brisket, as the muscle layer of the abdomen, has a fat content of over 20 grams, but contains more creatine and B vitamins, which can provide energy support for high-intensity training. The saturated fatty acids in beef brisket require longer metabolism time and are suitable as occasional energy supplements. From the perspective of cooking adaptability, beef tendon meat is more suitable for braising or stewing, which can maximize protein retention. Beef brisket is more suitable for braising or slow roasting. After the fat dissolves, it can enhance the flavor of the food, but the calorie content will significantly increase. For strength trainers, beef tendon meat can be used as the main source of daily protein, consumed 3-4 times a week. Beef brisket is recommended to be consumed daily with the maximum training intensity per week, not exceeding 200 grams per session. Both parts contain heme iron and zinc, but the mineral absorption rate of beef brisket is higher due to the presence of fat.

Fitness diet should pay attention to the diversity of protein sources, and it is recommended to alternate the consumption of white meat such as poultry and fish. When consuming beef, pairing it with dark vegetables helps with iron absorption and avoids consuming high calcium foods that can affect mineral utilization. Regardless of which part is chosen, it is recommended to use low-temperature slow cooking to preserve nutrients and control the daily total amount of red meat at 200-300 grams. Regularly monitor changes in body fat and muscle mass, adjust meat selection ratios according to the fitness stage, and consult professional nutritionists to develop personalized plans if necessary.