Lean red meat is a natural source of a wide range of nutrients vital for our health and well being. The key nutrients found in lean red meat are:

• Protein
  Lean red meat is rich in high quality protein providing all of the essential amino acids. On average 100g of lean red meat provides around 20-25g of protein.
     
• Iron
  Lean red meat is a significant source of haem-iron which is well absorbed by the body. It contributes to 52% of our total intake in Australia. 
  
• Zinc
  Because the zinc in red meat and other animal foods is better absorbed than from plant foods, the Nutrient Reference Values for Australia and New Zealand have set the requirements for zinc 50% higher for individuals who are strict vegetarians.
  
• Vitamin B12
  Lean red meat is an excellent source of vitamin B12 contributing to a quarter of our total vitamin B12 intake in Australia. 
  
• Long-chain omega-3 fatty acids
  Professor Peter Howe from the University of South Australia found that red meat is the second largest contributor of long-chain omega-3s in the Australian diet accounting for more than a quarter of our total intake.
  
  Contrary to popular belief, lean red meat is: 
• Not a major source of fat
  The most recent analyses of red meat in Australia show that when trimmed of visible fat, red meat is relatively low in total, saturated and trans fats.

References:
Record S et al, (1999), Red meat consumption - results from the 1995/6 National Nutrition Survey, CSIRO Health Sciences, commissioned by Meat & Livestock Australia.