Red meat (beef and lamb) have a high nutrition density, in other words, they contain a wide variety of nutrients in useful amounts. Meat is an important source of B vitamins, including B-12, which is not found naturally in foods of plant origin. Meat also contributes trace elements and minerals to the diet, particularly iron and zinc.

No single food contains all the nutrients needed for good health, so the aim should be to include a wide variety of foods in the diet: balance is the key. Lean red meat is healthy, delicious and relatively low in fat.

Meat and Fat

Fatty red meat and meat products are often cited as major contributors to excessive fat (particularly saturated fat) in the diet. However, over-simplistic advice that fat reduction can be achieved by simply eating less red meat is unnecessary and incorrect. Lean red meat can be relatively low in fat at 4.8g per 100g.
Source: BNF

Healthier ways of cooking

• Choose lean cubes of beef or lamb for casseroles or kebabs
• Trim fat from meat before cooking
• Cut off any remaining fat on the meat before serving

Try these healthier cooking methods:

• Dry frying, grilling, roasting on a rack or stir-frying
• Drain and discard fat from the pan before making gravy/sauce
• Skim fat from casseroles and stews before serving
• Dab or shake any grilled or fried food before serving

Iron | Protein