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Writer's pictureby Sara VanderPoel

Study Finds That 100% Ground Beef Builds More Muscle Than Soy Based Protein


According to a recent study by the University of Arkansas for Medical Science (UAMS), 100% ground beef is more effective at building muscle than a soy-based protein.


The research was recently published in the American Journal of Clinical Nutrition, and showed that the anabolic response to building muscle was significantly higher for people consuming a 4 oz ground beef patty than for people consuming one or two 4 oz patties of a soy-based product. Results found that one serving of beef could reach the needed results, as opposed to twice as much soy protein. 


The study was conducted on 24 people between the ages of 18-40 years old of good health with a BMI between 20 and 32. The participants in the study were randomly assigned to consume one of three test meals: one 4-oz 100% ground beef patty (80% lean, 20% fat), one 4-oz Impossible patty, or two 4-oz Impossible patties.


“While both beef and soy are considered ‘complete’ proteins, the amino acids in beef are simply more available for the muscle to use efficiently,” said Robert Wolfe, PhD, a UAMS professor of geriatrics and the study’s principal investigator. “This efficiency can be important since the body is in a constant state of protein turnover to rebuild and repair proteins for functional health, especially when combined with physical activity and as part of healthy development and aging.”

Supplemental information for the article was included, stating the ingredients list for each patty:


  • Ground Beef: Beef trimmings (80% lean 20% fat)

  • Impossible Burger: Water, soy protein concentrate, sunflower oil, coconut oil, natural flavors, 2% or less of: methylcellulose, cultured dextrose, food starch modified, yeast extract, soy leghemoglobin, salt, mixed tocopherols (antioxidant), l-tryptophan, soy protein isolate, vitamins and minerals [zinc gluconate, niacin, thiamine hydrochloride(vitamin b1), pyridoxine hydrochloride (vitamin b6), riboflavin (vitamin b2), vitamin b12].


The study was funded by the National Cattlemen’s Beef Association, but they had no role in the design, execution, interpretation, or writing of the study.


Click here to read the entire study.

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