The Cholesterol of Venison vs. the Cholesterol of Beef
As people continue to look at ways to lower their cholesterol and improve their health, meat inevitably becomes a topic of discussion. Cholesterol, according to the American Heart Association, is a soft, waxy substance found in the lipids, or fats, in both the bloodstream and body cells.
-
Good and Bad Cholesterols
-
There is good cholesterol, high-density lipoprotein (HDL) , and bad cholesterol, which is low-density lipoprotein (LDL). Different foods, including venison and beef, provide varying amounts of each.
Venison
-
Venison typically is most associated with deer meat, although it also can include elk, caribou and moose. In South Africa, antelope also is venison. It can be prepared a variety of ways, including as a roast or as jerky.
-
Beef
-
Beef comes from commercially bred cattle and can be served as roasts, steaks, ribs and ground meat.
Red Meat
-
Although venison and beef both are considered red meats, venison contains less fat and cholesterol than most cuts of beef. The differences are, in part, because venison generally comes from animals that aren't farm-raised and fed, while beef cattle are fed grains that bulk them up.
Cholesterol Differences
-
Based on preparation, venison contains fewer calories and grams of cholesterol and fat than comparable beef cuts. One example is a venison loin. A 3-ounce serving has about 15 fewer grams of cholesterol than a beef tenderloin--62 and 77, respectively.
-
