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Aussie red meat leaner than ever before
September 2005
A new study of popular Australian red meat cuts has found that there is a greater range of lean red meat available at supermarkets and butchers than ever before, making it the ideal choice for a ‘feel good’ meal.
The findings of the study, to be presented by Dr Peter Williams, Senior Lecturer in Nutrition and Dietetics at the University of Wollongong, at an International Food Conference in South Africa this week, also reveal that when trimmed Australian red meat is relatively low in “unhealthy” saturated fat and is a source of “healthy” omega 3s.
"Most importantly, the research revealed that the popular cuts of lean beef surveyed averaged less than four grams of fat per 100g, lean lamb cuts averaged six grams of fat per 100g and lean veal averaged two grams of fat per 100g” says Jan Hales, Nutrition Research Manager from Meat and Livestock Australia.
Australian lean red meat is nutrient dense, containing a natural source of essential nutrients, such as protein, iron, zinc and vitamin B12 meaning it makes an important contribution to a healthy diet.
Lean red meat eaten 3-4 times per week as recommended is a great main meal choice to give you and your family the energy and vitality you need.
