The amino acid profile of gelatin is much better than the profile of steak. Gelatin is an incomplete protein that has more of the simple anti-stress amino acids (glycine and proline mainly) than excitatory amino acids (tryptophan).

Soup stock made from chicken carcasses or the beef knuckle bones will gel, like gelatin. The anti-stress aminos are why people have traditionally made soup to feed to sick family members.

Great Lakes Gelatin makes good versions of gelatin and collagen protein powders: https://greatlakeswellness.com/products/beef-gelatin-single-...

Last month I used the chat feature to ask about where the amino acid profiles had gone on their website. I was told they were switching the labeling/packaging from the former "supplement facts" to "nutrition facts". I presume this was motivated so people can buy this food product with food stamps (SNAP), but I didn't ask and they didn't volunteer.