Red meat is typically defined as beef, lamb, pork and goat but also includes meat products such as hamburgers and minced beef which have not been preserved.
This separates them from the category of "processed meats" which have typically undergone salting, smoking or curing processes, or had preservatives added to them.
Red meat when eaten as part of a healthy, balanced diet provides a valuable source of high quality protein and important micronutrients including B vitamins, vitamin D, iron, zinc, selenium, potassium and
long-chain n-3 fatty acids.
For these reasons, healthy lifestyle choices should include consuming red meat with The Department of Health advising that adults should consume a balanced diet with up to 70g of lean red meat per day
and up to 500g per week as recommended by The Scientific Advisory Committee on Nutrition (SACN).
In context, red meat when consumed as part of a health and balanced diet is a valuable source of high quality protein and many micronutrients.
When looking to make lifestyle choices, ideally these should include eating up to 70g of lean red meat per day and up to 500g per week. Cuts of meats should be lean, or fat should be trimmed, with meat being well
cooked but not charred.
To find out more, please visit www.meatandhealth.com