am i missing something?
chicken tenderloins appear to be vastly leaner protein than chicken breasts - almost as lean as white fish, but at a lower cost, and without the mercury
but i never hear of bodybuilders eating these cuts of chicken
1/25 = 4% fat in a tenderloin
3.6/31 = 11.6% fat in a chicken breast
might not seem like a tremendous difference, but when you are eating 300-400g of protein worth from these sources, it can add up quickly - especially aggregated over the weeks and months of a prep
thoughts?