Both chicken and beef are incredibly versatile meat ingredients and can be prepared using a wide range of cooking methods, from grilling and roasting to stir-frying and slow cooking. That said, chicken is often regarded as the more adaptable option, making it a staple in cuisines around the world.
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One of the most noticeable differences between chicken and beef is their color. This comes down to the amount of myoglobin, a protein found in muscle that stores oxygen and gives meat its color. Higher myoglobin levels also mean more iron. Chicken is classified as white meat because it contains less myoglobin, while beef is considered red meat due to its significantly higher iron content.
Globally, pork is the most widely consumed meat, followed by poultry, with chicken accounting for the largest share of that category. Beef ranks third, although its popularity varies considerably by region and cultural preferences.
| Category | Chicken | Beef |
| Protein | About 27–31 g/100 g | About 25–30 g/100 g |
| Calories | Usually lower (especially breast) | Usually higher (depends on cut) |
| Fat | Low in breast, moderate in thighs | Higher, especially saturated fat |
| Iron | Moderate | Excellent (2 to 3 times more than chicken) |
| Vitamin B12 | Good | Very Good |
| Creatine | Lower | Higher |
| Price | Usually cheaper | Usually more expensive |
The average price in Canada for Chicken breast (boneless, skinless) is about $12–16/kg, while the premium or organic type is more expensive at $18–25/kg while for Beef (sirloin or ribeye) is between $20 to $34 per kg, with higher prices for ribeye cuts. Lower prices are available during weekly sales from most grocery retailers in Canada, and this is why you should check the Canada weekly flyers for the latest chicken or beef deals.
Burgers are probably the number one choice and account for the largest share of beef consumption in Canada. Canada also has one of the world’s strongest burger cultures, where a lot of major restaurants serve burgers, including A&W Canada, Harvey’s, McDonald’s, Wendy’s, Burger King, Five Guys and more. Take our latest Survey: What’s Your Favorite Burger in Canada? and vote for your favourite burger.
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Chicken
Lean source of complete protein.
Lower in calories and saturated fat, especially skinless breast.
Easier to fit into weight-loss diets.
Generally more affordable.
Versatile in cooking.
Less iron and vitamin B12.
Can become dry if overcooked.
Lower creatine, which may matter for athletes.
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Beef
Rich in highly absorbable (heme) iron.
Excellent source of vitamin B12 and zinc.
Higher creatine and carnosine, beneficial for strength and power athletes.
Often more satisfying because of its fat content.
More calories.
More saturated fat in many cuts.
Many people find beef to be more richer, juicier, and more filling while chicken is considered to be milder in taste, more adaptable to different cuisines, and easier to season in many ways.