Well, you snide douchebag, as I said before, I like beefs culinary versatility, or if that’s too pretentious for you, it tastes good.

As far as amino acids go:

Meat is a major source of dietary protein and fat across the globe. Red and white meat are the major terms consumers use to refer to types of meat; however, these terms do not fully encompass the range of nutrients provided by meat sources. Red meat refers to meat from mammalian skeletal muscle, while white meat refers to poultry. Red and white meat both provide a wide range of nutritional components in the context of fatty acids, amino acids and micronutrients. Importantly, it has been demonstrated that amino acid profiles differ between red meat and white meat as well as between different sources of red meat. Red meat is a complete source of dietary amino acids, meaning it contains all essential amino acids (EAAs), and in addition, it contains all the non-essential amino acids (NEAAs). Red meat is also the most abundant source of bioavailable heme-iron essential for muscle growth and cardiovascular health.

Meat is considered a complete dietary protein, meaning it contains all of the essential amino acids (EAA). Additionally, meat contains 11 non-essential (NEAA) or semi-essential amino acids used by the human body. As previously mentioned, AAs are commonly divided into 3 categories in the context of nutritional requirements: EAA, NEAA and semi-essential amino acids. EAAs, also known as indispensable amino acids, are those which the body is unable to produce in sufficient quantities internally.

AAs also play key roles in biological functions such as maintenance of acid-base balance, hormone secretion, and nutrient metabolism]. Additionally, as the main source of exogenous nitrogen, AAs play a crucial role in maintaining nitrogen balance within the body.

There’s a lot more in there, but big word scary, I know.