08/03/2026
People say “just eat a steak.” Or chicken. Or salmon. Reasonable — except all three are muscle meat, and muscle meat is one of the worse ways to eat collagen.
Collagen is connective tissue. It’s in tendon, skin, cartilage and bone — the parts most people trim off and throw away. A steak serving carries somewhere between 0.2 and 2.5 g depending on the cut. Beef tendon carries up to 13.3 g. Same animal, twelve-fold difference across cuts alone.
Marine collagen is the clearest example of this. It’s made from fish skin, not from the fillet you eat.
And switching to tendon and skin doesn’t fully solve it either. You’d be eating whole collagen, not the specific pre-cut fragments the trials used — and you’d have no idea what dose you actually got, because it varies with the cut, the animal and how long it cooked. That’s the real gap. One sachet is a stated 16,700 mg of collagen peptides and 15 g of protein in 80 calories, the same every time.
So eat the steak. For the protein, it’s excellent. Just don’t count it as your collagen.
Studied in clinical trials. Individual results vary. Not evaluated by the FDA; not intended to diagnose, treat, cure or prevent any disease.