Nutrition is one of the 24 priorities of the Australian Beef Sustainability Framework.
Nutrition is one of the 24 priority issues of the Australian Beef Sustainability Framework and one of eight encompassed by the theme of “People and the Community”.
Providing safe, sufficient and nutritious food is one of the most foundational elements of the industry and a key element of sustainability.
A typical 150g serving (raw weight) of Australian beef contains 12 essential nutrients recommended for good health and is a good source of protein (34g), iron (3.1mg), zinc (6.7mg) and vitamin B12 (1.4mg). Foods that are a “good source of protein” have more than 10g per serve. “Good sources” of nutrients have 25% or more of the recommended daily intake.
Australian beef, which is predominantly grass-fed, is also a source of Omega-3 fatty acids and has more iron and zinc that poultry and fish. With low levels of marbling and trimmed of fat, beef contains about 3% fat, around 1% saturated fat and is naturally low in sodium.
Snapshot of Activities
Nutritional benefits of Australian red meat
Meat & Livestock Australia published the report Nutritional benefits of Australian red meat to help consumers eat a nutritionally adequate diet, achieve and maintain a healthy weight and reduce the environmental footprint from overconsumption and household food waste.
The report recommends a serving size of 150g (raw weight) three to four times a week, with purchase weight a practical guide given the way red meat is purchased. It also found almost 75% of Australian red meat is eaten lean and semi-trimmed, with 65% consumed lean.
Insights gained suggest that consumers need “more than steak” meal ideas to eat recommended amounts of red meat.
The Dublin Declaration
More than 1,000 scientists from across the world signed the Dublin Declaration following the International Summit on the Societal Role of Meat.
On the issue of nutrition, the signatories declared that:
“Livestock-derived foods provide a variety of essential nutrients and other health-promoting compounds, many of which are lacking in diets globally, even among those populations with higher incomes. Well-resourced individuals may be able to achieve adequate diets while heavily restricting meat, dairy, and eggs. However, this approach should not be recommended for general populations, particularly those with elevated needs, such as young children and adolescents, pregnant and lactating women, women of reproductive age, older adults, and the chronically ill.”