Hmmmmm, nutritionally I'm sure they're the same. But in the case of ground meat I wonder if the body is able to extract more nutrients from it, seeing as how the muscle fibers and fats have already been broken up and reconstituted? Sort of like skipping a step in the digestion process? Whereas with steaks one has to chew each piece thoroughly and what isn't broken down by mastication is at the mercy of the HCI in the stomach.

If it's ground steak then yes.

If you grind in some liver, heart, kidney etc. then those patties are light-years ahead.

Assuming high quality, grass-fed ground beef that isn't too lean (nice and fatty) it is definitely not a bad choice. The fat is what has all the good stuff (CLA, Butyric Acid, and Omega 3 for starters). That said, I couldn't say whether steak or ground beef is the bigger nutritional powerhouse.

The majority of the grassfed beef that I ingest is ground beef.

Some of these reasons are taste, the animals that I eat are field raised and not penned (working beef) so the meat is considerably tougher and gamier than commercial "organic grassfed" beef, and this takes some of the enjoyment out of my steaks (by the same token, that same beef makes KILLER roasts). Cooking my steaks at a much lower temp has helped considerably, but it's still nowhere near the super-tender pen-finished beef. Ground meat still has that nice gamey flavor, but is much easier to eat.

The other reason is convenience - I can flavor ground beef with anything and the result is delicious. Steak pretty much gets the same treatment everytime with me, served with melted kerrygold and horseradish.

Finally, quantity. Since I get my beef from co-op, I get a quarter of beef that includes about 25lbs of roasts, 20lbs of steak, and the remainder of my 110-120lbs or so is ground beef. I pay a flat per/pound on the whole shebang, instead of paying $6/lbs for ground beef or $14/lbs for steaks, I pay $5/lbs for everything.

I notice no empirical difference in steak vs. ground beef, provided it's sourced the same. I do end up eating much more in ground beef just because if I sit down to 1 pound of steaks from this particular farm, my jaws get tired from chewing about halfway through.

I"ve been eating a half pound of grass fed ground beef (70/30) probably 4-5 days/week for the past few years and I think it leaves me feeling better than anything else. Especially for breakfast.

I would hope so, because I'm on a bit of the same kick lately. I can't imagine why it wouldn't be just as healthy. It has more fat in it than a filet, but who on this site is worried about fat content??? Not I.

my concern would be all the surface area exposed to the air before cooking.