The biological value of cow meat is

The biological value of cow meat is 75%.
Biological value measures protein quality by calculating the nitrogen used for tissue formation divided by the nitrogen absorbed from food. This product is multiplied by 100 and expressed as a percentage of nitrogen utilized.
Cow Meat composition consists of approximately 75% of water, 19% of protein, 2.5% of fat, 1.2% of carbohydrates and 1.65% of nitrogen compounds. Meat provides around 75% of protein intake compared with only 15% in poorer nations.