Study reveals protein content of Argentine beef cuts

Consumers are increasingly scrutinizing the protein content of their food, a trend that has moved beyond athletes and those on specific diets to become a more visible factor in purchasing decisions. In response to this growing consumer interest, the Braford Argentina Association has conducted the country's first study to measure the protein content of various beef cuts individually.

Paola Carreño, head of the Meat Department at the Braford Argentina Association, explained that the initiative arose from observing a shift in consumer behavior. "In events, displays, and packaging, we see more and more products highlighting the amount of protein they contain. All of this led us to wonder how much protein each cut of meat really contributes," she told LA NACION.

The study, results of which were released during the Palermo Rural Exhibition, analyzed nine cuts from a Braford steer. Significant differences were found, with 'nalga' (top round) leading the list with 24.54% protein. It was followed closely by 'peceto' (eye of round) at 24.42%. Other cuts included 'cuadrada' (knuckle) at 22.72%, 'aguja' (flat iron) at 22.65%, 'bola de lomo' (silverside) at 22.05%, 'lomo' (tenderloin) at 21.35%, 'bife de chorizo' (sirloin) at 20.67%, and 'colita de cuadril' (tri-tip) at 20.03%.

At the lower end of the spectrum was 'asado' (ribs), which registered the lowest protein percentage among the evaluated cuts at 13.61%. Carreño emphasized that the study's aim was not to determine the "best" cut but to provide nutritional information that is increasingly important to consumers, information that was previously scarce.

The research was carried out by meat quality specialist Adriana Descalzo in the laboratory of the INTA Castelar Food Technology Institute. The protein content was determined using the Kjeldahl method, a standard procedure for such analyses. The variations in protein content are attributed to the "dilution effect," where higher fat content in a cut reduces the overall protein percentage, explaining why leaner muscles showed higher values.