Why is beef always pushed forward as the meat to eat to increase iron levels?

From: Pigman ®	24/11/2001 16:25:53
Subject: re: MEAT EVANGELIST NOTES	post id: 510139
Why is beef always pushed forward as the meat to eat to increase iron levels? Beef contains the highest amount of iron, and this is a reflection of the greater concentration of myoglobin in this species compared to mutton or pork, in this respect the highest levels of iron can be found in the sperm whale and seals at about 30 mg/100g of meat. The concentration of iron in the meat rises with the desiccation of the meat upon cooking, but the relative amounts of iron in various meats can be seen below. Beef, steak (raw) 2.3 mg/100g Beef, steak (grilled) 3.9 mg/100g Mutton, chop (raw) 1.0 mg/100g Mutton, chop (grilled) 2.4 mg/100g Pork (raw) 1.4 mg/100g Pork, chop (grilled) 2.4 mg/100g Bacon (raw) 0.9 mg/100g Bacon, back (fried) 2.8 mg/100g http://www.nzbeeflamb.co.nz/nutrition/iron.html Iron - the body’s gold