For the last 30 years, Beef + Lamb New Zealand’s health and nutrition portfolio has been underpinned by a strong scientific evidence base. The 2020 report, titled The Role of Red Meat in Healthy and Sustainable New Zealand Diets pulls together the breadth of information of a complex topic.
We hope this report will help inform the many discussions around feeding a growing population well. The report includes the human evolution of eating meat, red meat’s nutritional contribution to the diet of New Zealanders, it’s role in health and disease and where New Zealand beef and lamb production, and consumption fits within our food system and ecosystem. The farming practices of our beef and sheep sector is profiled capturing all facets that reflects our pasture-raised systems here in New Zealand.
Compiling the report required a range of expertise from across New Zealand, which cumulated in a piece of work that navigates through the scientific evidence of the ever-evolving areas of nutrition and environmental sustainability, and the interfaces which brings them together – sustainable nutrition and food systems.
How much are we eating?
We are often told that we're eating 'too much meat' but you might be surprised to know that for many New Zealanders, we're eating perfectly within the recommended amount of beef and lamb. NZ’s National Adult Nutrition Survey (2008/09) showed an average beef & lamb intake of 400 grams per week. This data is over 15 year’s old and eating behaviours have been changing. Data from the 2020 OECD-FAO* suggests Kiwi’s may be eating around 284g of beef & lamb a week (~ 3 meals per week) - 221g beef (78%) and 63g lamb (22%) a week.
*OECD-FAO Agricultural Outlook data is based on per capita intake and converts carcass weight to retail weight at a conversion of 0.7 for beef and 0.88 for sheep meat.
How much meat can I eat?
Moderation is often used as a philosophy when referring to how much food you should eat. In principle it’s a good philosophy, after all no one has ever died from moderation. But it can also lack context; what moderation looks like to one person could be a lot or indeed a little to another. Here is how you can ensure you’re eating enough to get the nourishment from red meat. As part of a healthy balanced diet, the World Cancer Research Fund and the Ministry of Health recommend eating up to 350-500g of cooked red meat per week, that’s 3-4 meals a week. 700-750g raw red meat equates to ~500g cooked or 3-4 meat meals. As a guide to help you measure out a portion, just in case you don’t have a set of scales at home, think of a deck of playing cards and that will roughly equate to around 100g of cooked beef and lamb.
Is eating beef and lamb good for us?
Often when people talk about the nutritional value of beef and lamb it is often restricted to protein and iron, but there is so much more to it. Red meat is a rich and easily absorbed source of protein, iron, zinc & vitamin B12, essential for all, especially children, adolescents, pregnant women, athletes & older adults. Whether it’s your energy levels, your focus at work or school, your immunity to ills and chills, growth and maintenance of our muscles, the health of bones, teeth, hair and nails, fertility, or simply helping your family stay fit and healthy, including a some red meat in your diet can go a long way in helping you reach your goals.
READ THE REPORT
THE ROLE OF RED MEAT IN HEALTHY
AND SUSTAINABLE NEW ZEALAND DIETS
FULL REPORT
WHERE DOES RED MEAT FIT IN TODAY’S HEALTHY
AND SUSTAINABLE DIETS?
SUMMARY