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Ground Sirloin
http://caloriecount.about.com/calori...nt-lean-i23558
Ground Turkey
http://caloriecount.about.com/calori...d-turkey-i5306
It looks to me that the sirloin is actually better for you, but I everyone always says sub ground turkey for red meat. Why is that?
If you can fit the fat content of red meat into your macros it's a good alternative. I use 99% fat free turkey breast so it's quite a bit leaner than the one on the link you provided. Also, it really depends on what red meat you choose. Take a peak at an 85% fat free label and it doesnt look nearly as good. If go red I prefer the 93-96% lean type.
^^Yup.. it's a matter of taste really as long as you stick to the lean stuff
Agreed. There are leaner and fattier cuts of both meats, so you'd have to be comparing 'apples to apples'.
93-7 I can deal with that, I season it and add 1tsp tomato sauce and some cooking sherry to keep it moist and flavorful