Glycine content in beef cuts like chuck, flank, neck, plate, rib, and rump ranges from 6.26% to 8.57%, while methionine levels range from 1.88% to 2.46%.

“if you look at these analyses from a paper on the amino acid content of beef cuts, you will see chuck flank neck plate rib and rump, the amount of glycine is going to vary from 6.26% to 8.57%. ... methionine levels are lower than glycine levels in the same cuts, chuck, flank, neck, plate, rib, rump. 2.46, 1.88, 2.18, 2.06, 2.27. From 1.88% to 2.46% is the amount of methionine in these cuts.”

“What we find if we look at beef is that beef actually contains more glycine than methionine even in the muscle meat.”

“muscle meat is two percent methionine and it's actually seven percent glycine so there's more glycine than methionine in muscle meat”