Beef vs Chicken: Which Is Healthier?

Key Insights into Meat vs. Poultry Consumption

Meat is one of the most widely consumed foods globally, and its production and consumption are increasing year by year (1). Until a few years ago, of all the types of meat on the market, pork held the lead in terms of consumption. But today the latter has given way to poultry, such as chicken, which has become the most consumed meat globally.

It is followed by pork, beef, veal, sheep and goat meat, the last two being the least consumed globally (2). Within the last 50 years, beef production has almost halved while poultry meat production has almost tripled (3).

Poultry production and consumption have been growing steadily, and poultry is expected to remain the leading contributor to the increase in global meat consumption for decades to come (4). The dramatic change in meat consumption can be attributed to a wide range of factors, one of which is that poultry is easier to raise because it requires less feed, thus being cheaper to produce. It is no accident that poultry meat consumption and production are higher in low-income countries.

In addition to this factor, it should be considered that beef production has a greater impact on the environment, being a major contributor to greenhouse gas emissions.

Chicken vs. Beef Cuts

In the case of both beef and chicken, different cuts of meat can be obtained.

In the case of chicken, the most common cuts are the breast, which constitutes the meatiest part of the chicken, the legs and drumsticks, and the wings. Each of these cuts can be subject to variations that make chicken a versatile meat that lends itself to all kinds of consumption and cooking methods. In addition to the cuts mentioned above, the innards of the chicken can also be consumed. These include necks, livers, and giblets. (5)

Like chicken, beef can be of different cuts, including shank and brisket, ribeye, tenderloin and sirloin, shoulder, flat type, flank, and round (6). The various cuts have peculiar characteristics, such as the amount of fat present, so both consumption and method of preparation change depending on the cut type.

Chicken vs Beef Bone Broth

Bone broth is a liquid made by boiling the bones and connective tissue of some animals. The most commonly used ingredients for its preparation are pork, beef, veal, and poultry (especially chicken). Its most common uses include soups, sauces, and gravies, but it can also be consumed as-is.

Although its nutritional content depends on the ingredients used, it can be considered an extremely healthy food rich in nutrients and benefits, including:

• High nutritional intake
• Improved digestion
• Anti-inflammatory effects
• Improvement of bones and connective tissue
• Improved cognitive function

Which is Better: Chicken or Beef Broth?

Actually, there is no best or worst between the two. Their nutritional intake varies according to the nutrients in the ingredients. Beef, in general, takes longer to prepare, has thicker bones, and is slightly heavier to digest because of the higher fat content. Chicken broth, on the other hand, is easier both to prepare and to digest.

Nutritionally, the nutrients that the two types of broth provide do not vary much from those provided by their meats. Chicken bone broth has a higher protein content, while beef broth has a higher mineral content. The amount of sodium varies greatly depending on the method of preparation.

Can I Use Chicken Broth Instead of Beef Broth?

If you are wondering if you can use chicken broth instead of beef broth, the answer is yes. The only difference when cooking lies in the amount of and type of flavor. Chicken broth is more delicate in taste than beef broth, so when using chicken broth for a beef recipe, expect a slightly different flavor than if you had used beef broth.

Chicken vs Beef: Nutrition

You might still be wondering which one is better to incorporate in your diet: Beef or chicken? In this section, we will compare the nutritional content of both, plus their contribution of vitamins and minerals.

By and large, chicken is a greater source of protein than beef, which is, on the other hand, a high-fat and consequently higher-calorie meat. This makes chicken a good option for people who need more control over caloric intake and fat consumption. In fact, chicken contains less than half the saturated and trans fats and monounsaturated fats found in beef. In contrast, it does not contain polyunsaturated fats, which are beneficial to health.

Like most types of meat, both chicken and beef are not a source of carbohydrates and have, in addition, a low glycemic index, which makes them a versatile food, yet still to be consumed with caution for blood sugar control. Chicken, compared to beef, has a significantly higher concentration of cholesterol, sodium, and potassium.

Glycemic Index of Chicken vs Beef

As is the case with most meats, the glycemic index of both chicken and beef is 0.

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Beef Optimal Glucose Range

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Chicken Optimal Glucose Range

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Vitamins

It can be said, in general, that chicken meat, of the two, is the one richest in vitamins. Chicken meat, in fact, contains a higher amount of vitamin A, vitamin E, vitamin K, vitamin B1, B3 and B5. Beef, by contrast, is much richer in folate and vitamin B12.

Both chicken and meat provide equal amounts of vitamin B2 and vitamin D, and contain no vitamin C.

Minerals

Unlike in the case of vitamins, in terms of mineral intake, it is beef that holds the first place.

Beef is significantly richer in calcium, copper, and potassium, and has higher amounts of iron and zinc. This does not detract, however, from the fact that chicken is also a good source of minerals. Chicken contains more minerals such as magnesium and phosphorus than beef. Both types of meat are very similar in terms of sodium intake, with chicken having a few grams more than beef.