The definition of the word meat is a tricky one and one that is debated throughout the world. Various dictionaries refer to it as the edible flesh of animals, but the inclusion of fish and birds among these animals is what is considered debatable. Much of this is due to religious definitions of meat, such as the Catholic Church’s views that chicken is considered a meat but fish is not. Sticking with the mammalian designation to narrow the field, the protein content in beef, lamb and pork can vary, as does their other nutritional values.
Protein
Proteins are the building blocks of life and are made up of a string of amino acids. Protein and the amino acids they break down into are essential for the production and repair of cells in your body. According to the Mayo Clinic, you should be consuming 10 to 35 percent of your daily calories from protein. Based on a 2,000-calorie diet, this would equate to 50 to 175 grams of protein a day.
Beef
Beef comes in a variety of different cuts and fat content, which can affect the amounts of protein. A three-ounce serving of a porterhouse steak contains 235 calories, 16.38 grams of fat, 57 milligrams of cholesterol and 20.37 grams of protein. In comparison, three ounces of 70 percent lean ground beef comes with 232 calories, 15.48 grams of fat, 70 milligrams of cholesterol and 21.57 grams of protein. Scanning these two options, you see that you gain a higher amount of protein in the ground beef, but you will also consume more cholesterol.
Lamb
Lamb is also a good source of protein and can come from imported sources or domesticated animals. According to the USDA Nutrient Database, a three-ounce serving of Australian lamb loin contains 186 calories, 10.41 grams of fat, 70 milligrams of cholesterol and 21.67 grams of protein. Three ounces of ground lamb, on the other hand, provides 241 calories, 16.70 grams of fat, 82 milligrams of cholesterol and 21.04 grams of protein. Lamb, therefore, is a comparable source of protein to beef but at the nutritional cost of being very high in cholesterol.
Pork
Pork comes in a variety of different cuts and types of meat. A popular breakfast meat, three ounces of bacon provides 460 calories, 35.51 grams of fat, 94 milligrams of cholesterol and 31.48 grams of protein. A three-ounce serving of spiral-sliced, cured ham contains 107 calories, 3.21 grams of fat, 54 milligrams of cholesterol and 19.18 grams of protein. A pork loin chop of approximately 145 grams comes with 251 calories, 8.82 grams of fat, 104 milligrams of cholesterol and 39.99 grams of protein. With pork, you seem to trade protein for cholesterol. The higher the protein contents in the meat, the higher the cholesterol.
References
- American Catholic; More FAQs About Lent
- USDA Nutrient Database; Lamb, Ground, Cooked, Broiled; Lamb USDA Nutrient Database; Lamb, Australian, Imported, Fresh, Loin, Separable Lean and Fat, Trimmed to 1/8” Fat, Cooked, Broiled
- Mayo Clinic; Nutrition and Healthy Eating; February 22, 2011
- MedlinePlus; Protein in Diet; May 5, 2011
- USDA Nutrient Database; Beef, Short Loin, Porterhouse Steak, Separable Lean and Fat, Trimmed to 0” Fat, all Grades, Cooked, Broiled; USDA Nutrient Database; Beef, Ground, 70% Lean Meat/ 30% Fat, Patty, Cooked, Broiled
- USDA Nutrient Database; Pork, Cured, Bacon, Cooked, Broiled, Pan-Fried or Roasted; USDA Nutrient Database; Pork, Cured, Ham With Natural Juices, Spiral Slice, Meat Only, Boneless, Separable Lean Only, Heated, Roasted
- USDA Nutrient Database; Pork, Fresh, Top Loin (Chops), Boneless, Separable Lean Only, Cooked, Broiled
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