What are the advantages to beef over chicken in cooking?

[SEEING-TO-BELIEVE]

i know about the texture and taste.. but can you explain in more detail how they are different?
i know grounded chicken breast is very soft compared to beef and it is hard to handle it often..

it is a beginner question. but one that can bring interesting ideas..

 

[dragnlaw]

Are you referring to ground meats?
I dont' think there is much more to say. You acknowledge the difference in taste, texture. They are two different animals. Are you including price?
or health wise? protein vs protein? carbohydrates? fats?

You are trying to compare oranges to bananas.

 

[SEEING-TO-BELIEVE]

not only ground..
not price or health.. in the cooking aspect..

 

[Meryl]

IMO there are endless recipes for cooking beef and also different types/cuts of beef. Not much variety with chicken, on the other hand.

 

[Andy M.]

Generally speaking, beef contains more fat than chicken.

 

[CharlieD]

I do not like beef, so there is no advantage in it for me.

 

[dragnlaw]

I can't think of any meal - other than beef spareribs - that I can't make with chicken as beef. From stewing, stir-fry, broil, bake, sear.
As to ground or minced - to me chicken is quite tasteless compared to beef. A beef patty can holds it's own insofar as flavour is - whereas chicken mince.... have to add an awful lot of seasonings.

 

[dragnlaw]

But I must add to say I cook 75 X more chicken than beef.

 

[jennyema]

IMO, there’s no “advantage”

It’s just what you like. We eat beef, pork, chicken and fish but mostly chicken and fish because that’s what we like best.

 

[SEEING-TO-BELIEVE]

i eat much more chicken because of moral reasons..
find cows more humane

but beef is better tasting i think..

some people mix chicken with beef when it is ground. i almost never did this.. maybe i better start..

the only ground chicken i like is ground dark turkey meat. it is much drier and easy to handle and not too sticky. it is also better tasting..

is grounding is 2 passes in the meat grinder and mincing is 1 pass?
i never investigated it..

so one of the main advantages to beef when grounded is that it is not sticky like chicken.. you can make with it kebabs that are not falling apart.
i know you can make chicken kebabs too..... but i think it is only if you put the in the oven before charcoal grilling them [they firm up in the oven so they are ready for the grill]

 

[pictonguy]

Both are acceptable to be consumed at any time, for any reason, and it's the differences that provide the incentive.

 

[dragnlaw]

some people mix chicken with beef when it is ground. i almost never did this.. maybe i better start..

Never heard of this. I should think the beef would overpower the chicken in taste and so it doesn't really make sense.

is grounding is 2 passes in the meat grinder and mincing is 1 pass?
i never investigated it..

this is a language thing. Ground is the past tense of grind. Mince is used more in Europe than North America, which commonly calls it Ground.
It is also a setting on a grinding machine. A different grind is gotten with different plates. the finer grind with smaller holes in the plate.

kebabs that are not falling apart.

I think the only thing that keeps kebabs together is the mix used. Beef has more fat which helps to keep it together, while chicken does not. Chicken needs egg or something and perhaps bread to help it hold together. But even ground beef without enough fat will fall apart.

the above are merely my opinions, I am not a trained chef - others may differ.

 

[SEEING-TO-BELIEVE]

Never heard of this. I should think the beef would overpower the chicken in taste and so it doesn't really make sense.

this is a language thing. Ground is the past tense of grind. Mince is used more in Europe than North America, which commonly calls it Ground.
It is also a setting on a grinding machine. A different grind is gotten with different plates. the finer grind with smaller holes in the plate.

I think the only thing that keeps kebabs together is the mix used. Beef has more fat which helps to keep it together, while chicken does not. Chicken needs egg or something and perhaps bread to help it hold together. But even ground beef without enough fat will fall apart.

the above are merely my opinions, I am not a trained chef - others may differ.

my grand mother for example mixed beef with chicken..
the beef and chicken balance each other..

the thing that keeps kebabs together i think is the beef [ they are adding sheep fat too]..
on the other hand chicken breast when grounded is sticky by itself and very very soft compared to beef..
but it is also much much tastier to each beef kebab compared to chicken in case you baked chicken kebabs before grilling.. either on skewer or as patties..

 

[Meryl]

Over here, in general, chicken is less expensive than beef.

 

[SEEING-TO-BELIEVE]

here too.

btw
i was at the butcher today and i saw them griding a mix of beef and chicken..

it is weird that americans don't do this too

 

[pictonguy]

I've just realized I don't think I've ever used ground chicken in any recipe I've ever made.

 

[Meryl]

I've never heard of mixing minced chicken with minced beef.
Minced chicken is very rarely used here anyway. Maybe just for making chicken nuggets. Also for meatballs when you want something lighter, less fat.

 

[onedaychef]

The bigger supermarkets in the UK often offer minced turkey, but I don't think anyone generally uses minced chicken for anything - maybe hotdogs??

 

[thymeless]

Beef is a lot harder on the environment to produce. I strive to use meat more as seasoning than the main focus of the meal regardless of the meat used. Also lets me add vegetable/whole grain to the meal to improve things for what I'm focusing on for my health.

Beef can be more forgiving about doneness on both the low and high ends depending on the particular cut of meat.

I like to sous vide both meats, and as much as I think chicken improves with sous vide, both steaks and beef roasts deliver even better results than chicken compared to the more traditional methods.

Still, I eat more chicken and pork than beef.

 

[SGM Chef]

I can only guess that Israel has a much higher standard of handling/sanitation for Chicken! I can only think that if the ground chicken is mixed/commingled with beef it would used immediately.
Mixing a product that is considered safe to eat raw (Beef) with a product that is never eaten raw (Chicken) is "interesting"!

As to the decision of which has an advantage, I tend to think of Beef for darker, deeper flavors and Chicken for a lighter presentation. I can't remember serving Beef in a white sauce. In a hot environment, which I always think of Israel having, I would serve more chicken as a protein because of all of the delicious salads that use Chicken and fewer salads use beef, by comparison.

But I would choose a Beef stew over a Tenderloin Steak! FWIW....