According to the USDA, pork is the most common type of meat consumed around the world, and Americans

eat about 60 lbs. of beef per person each year. Pork meat comes from hogs, or domestic swine, and beef is the meat of fullgrown cattle, but pork and beef are both considered red meats. Both types of meat are cooked using the same basic procedures, but different cuts of pork and beef require different internal temperatures to ensure doneness.

Pork and beef are two types of meat that are rich in protein, widely available and relatively low in cost. Pork and beef can both be used in a variety of recipes, and you may wish to substitute one type of meat for another due to the similarities in their nutritional characteristics. However, pork and beef do have some differences in terms of nutrition, so look at the nutrition facts closely if you are on a strict diet plan.

If you are trying to lose weight, pork is a better choice than beef, because pork is lower in calories. A 4 oz. serving of pork contains 140 calories, while a 4 oz. serving of beef provides 200 calories. If you ate a 4 oz. serving of pork instead of beef every day, you'd save 420 calories over the course of a week. However, this is unlikely to make a big difference in your weight, as it takes a deficit of 3,500 calories to lose weight. If you are attempting to gain weight, beef would be the better choice.

Beef and pork vary widely in fat content. A 4 oz. serving of beef provides 11 g of fat, with 4.5 g of saturated fat, while a 4 oz. serving of pork contains 4.5 g of fat, with 1.5 g of saturated fat. If you are following a low-fat diet, pork would be the better choice for you, but you should note that restricting fat may produce a slower rate of weight loss than restricting carbohydrates, according to research from the July 2008 edition of "The New England Journal of Medicine."

Beef and pork do not have significantly different concentrations of protein. Beef offers slightly more protein, with 24 g in a 4 oz. portion, while pork offers 22 g in a 4 oz. serving. If you are following a high-protein diet, beef would be the optimal choice. High-protein diets may be useful for gaining muscle or losing weight; a study published in the February 2002 issue of the "Journal of the American College of Nutrition" suggests that highprotein diets enhance daily calorie burn compared to diets lower in protein. If you are following a low-protein diet, pork would be the better choice.

Both pork and beef are quite low in carbohydrates; a 4 oz. serving of pork contains 1 g of carbohydrates, while a 4 oz. serving of beef contains no carbohydrates. Unless you are following a very strict diet or consuming large quantities of pork or beef, the difference is not significant.

Choose meat with a small amount of fat and marbling. The fat and marbling provide flavor and moisture, so some is necessary, but too much will add an unhealthy amount of fat to your diet. Pork should be grayish pink in color and beef should be a dark red color.

Marinate the beef and pork in the refrigerator in a covered container for up to five days. Marinades provide flavor and improve the texture of the meat.

Cook the meat in the oven or on the grill. Cooking times will vary based on the cooking method and type of cut. For example, pork roasts require about 20 to 30 minutes per lb. in the oven, while beef roasts require about 25 to 35 minutes per lb. Pork chops require about six to eight minutes per side on the grill, while beef steaks require about four to five minutes per side.

Check the internal temperature of the meat. The USDA recommends cooking ground pork and ground beef to an internal temperature of 160 degrees Fahrenheit. Steaks and roasts, however, only require an internal temperature of 145 degrees.

Remove the meat from the cooking source and allow it to rest for at least three minutes before serving. This allows the natural juices to return to the middle of the meat.

You don't need to rinse or wash raw pork or beef before cooking. Any bacteria on the meat will be destroyed during cooking.

Never partially cook beef or pork.

Marinade Oven Grill Timer Meat thermometer

Meat products including beef, pork, poultry and fish belong to one of the six major food groups. While it is important to make meat a part of your daily diet, you should eat meat especially red meat in moderation. The American Heart Association recommends limiting your daily consumption of meat products to 6 oz.

Meat products contain traces of several different vitamins. This includes vitamin E and vitamins B1, B-2, B-3 and B-6. Vitamin E serves as an antioxidant, helping to stop free radicals from damaging your cells. All B vitamins work together to convert the food you eat into energy. Vitamin B1 helps promote healthy muscles, nerves and a healthy heart. Your body uses vitamin B-2 to manufacture red blood cells. Vitamin B-3 helps promote good digestion. Your body uses vitamin B-6 to manufacture protein

Meat products contain several minerals including magnesium, iron and zinc. Your body needs magnesium to build and maintain strong bones. Iron helps your body transport oxygen through your blood. Zinc is important for maintaining a healthy immune system.

Meat products are an excellent source of complete proteins. Complete proteins are proteins that contain all of the amino acids that your body needs to function properly. Adequate protein intake is important for producing and maintaining healthy muscles, bones, skin, hair, blood, organs and glands. Your body also uses proteins to repair damaged cells and to manufacture new cells.

Some meat products contain high amounts of healthy unsaturated fats like omega-3 fatty acids. Omega-3 fatty acids are polyunsaturated fats that can have a positive impact on your cardiovascular health. Adding omega-3 fatty acids to your diet can help lower your LDL cholesterol levels, blood pressure levels and triglyceride levels. This may decrease your risk of developing cardiovascular disease or an arrhythmia. According to the American Heart Association, fish species like salmon, herring and trout have the highest levels of omega-3 fatty acids.

Some meat products such as pork, lamb, beef, sausage, lunch meats and organ meats like liver contain high levels of unhealthy saturated fats. According to the U.S. Department of Agriculture, a 3.5-oz. serving of lean beef contains less than 4.5 g of saturated fat. Eating too much saturated fat raises your risk of developing high cholesterol and cardiovascular disease. The fatty parts of meat cuts contain the most saturated fat. To reduce your fat intake, choose leaner cuts of meat like roasts, round steaks, pork loin, skinless chicken breasts, turkey cutlets, lean ground beef and low-fat lunch meats.