My friends as Chicken is a prominent choice in this thread, I shall now defend my case for beef. If all you have experienced of beef is it being minced and the coagulated into a ball, then you have not experienced red-meat supremacy. Poultry is unfortunately inferior ladies and gentlemen. You cannot have chicken stakes people...(Well technically you can,but that is missing the point - even pork stakes?). My friends, you must indulge yourselves in the superior nature of beef. It is very much true that beef is a tender, succulent, emusic slab of meat. It is the best kind. That smell your nose receptors pick up - that seared meat, with aromas of ecstacy. No I'm not joking. Meat is truly delicious, but chicken nothing compared to the mass of a cow. You can experience a cow in so many different ways. That fresh milk, compared to eggs...Who needs eggs? Nobody, that's who. Beef is supreme people.
Scientific Benefits:
Red meat contains large amounts of iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B12, thiamin and riboflavin).[13] Red meat is a source of lipoic acid.
Red meat contains small amounts of vitamin D.[14] The liver contains much higher quantities than other parts of the animal.
The heme iron in red meat is easily absorbed by the body. Red meat also supplies vitamin B12, which helps make DNA and keeps nerve and red blood cells healthy, and zinc, which keeps the immune system working properly. Red meat provides protein, which helps build bones and muscles. In conclusion Meat is a good source of protein, vitamins and minerals in your diet.
Other information:
In gastronomy, red meat is commonly red when raw and a dark color after it is cooked, in contrast to white meat, which is pale in color before and after cooking.[1][2] In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white.
Under the culinary definition, the meat from adult or "gamey" mammals (for example, beef, horse meat, mutton, venison, boar, hare) is red meat, while that from young mammals (rabbit, veal, lamb) is white. Most poultry is white, but duck and goose are red. Most cuts of pork are red, others are white.[8] Game is sometimes put in a separate category altogether. (French: viandes noires — "dark meats".)[4] Some meats (lamb, pork) are classified differently by different writers.
I copied most of this information. However that top paragraph was my beautiful take on this question.
Major Sources - Wikipedia
