1. Lean red meat is important as part of a healthy balanced diet.

Red meat (beef, lamb and pork) has a high nutrient density. Meat is a great source of nutrient rich protein.. Meat is a primary source of protein. It is also an important source of B vitamins. Meat is also vital for delivering minerals and trace elements to the diet, particularly iron and zinc.

2. The average fat content of red meat is less than 8%

Fully trimmed lean raw beef typically contains approx 5% fat, fully trimmed lean raw pork approx 4% fat and fully trimmed lean raw lamb approx 8% fat. This compares favourably to a food such as cheddar cheese which is has a much greater fat content, averaging about 30%.

3. Fat content has decreased substantially over the past 20 years

The average fat content of lean red meat has decreased significantly over the past 20 years. This is primarily due to modern breeding and feeding programmes, and new methods of butchery which reduce a high percentage of the visible fat.

For example, the average pork chop purchased in the 1950′s would have had a fat content of about 30% (untrimmed). Nowadays, the fat content of lean raw pork can be as little as 4%.

4. Not all fat in meat is saturated

Contrary to general perception, not all fat in lean red meat is saturdated. About half is unsaturated (monounsaturated and polyunsaturated), with meat being one of the major sources of monounsaturated fat in the diet. Meat is a great source of essential fatty acids, linoleic acid and alpha-linolenic acid.

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