Red meats such as Steak and Salmon do contain some creatine and provide a natural source. However, much of the creatine is destroyed from the heat as a result of cooking the meat.
At what temperature is the creatine destroyed? Can you cook steak medium and still have creatine, or does it need to be rare? Also, when cooking salmon, does the creatine get destroyed if you cook the internal temperature of the meat to 140F as recommended?
I am pretty much wondering how practical it is to actually get a little extra creatine from eating red meats. Links to sources would be greatly appreciated.