What are the nutritional benefits of red meat?

Red meat is naturally nutritious and a source of essential nutrients important for energy and immunity, along with healthy brain and muscle development and function.

Whether you choose beef, lamb or goat meat, Australian red meat contains the 12 essential nutrients that are recommended for good health: protein, iron, zinc, vitamin B12, niacin, phosphorous, omega-3s, magnesium, selenium, riboflavin, vitamins B5 and B6.

Here’s how these nutrients contribute to a healthy brain and body…

Iron, magnesium, phosphorous, niacin, riboflavin, vitamins B5, B6 and B12 are important for energy metabolism – producing, releasing and metabolising energy from the food we eat.
Iron, riboflavin and vitamins B6 and 12 help keep your blood healthy.
Iron and zinc are important for normal cognitive function and magnesium; niacin, riboflavin, vitamins B5, B6 and B12 contribute to normal mental, neurological, nerve and psychological function.
Iron, zinc, selenium and vitamins B6 and B12 are important for immunity.
Zinc is important for fertility, including sperm production and maintaining normal testosterone levels in the blood.
Iron, zinc, protein, magnesium and phosphorous are essential for healthy muscles, bones, skin, eyes and teeth.
Omega-3 contributes to heart health.

Red meat is naturally nutritious and a source of essential nutrients important for energy and immunity

How lean is Australian red meat?

When trimmed of fat, Australian red meat has relatively low levels of saturated fat . Lean beef has on average 1g saturated fat per 100g raw weight, comparable to that of skinless chicken and fish .

Red meat is also an excellent source of high-quality protein. A 150g serving (raw weight) of lean beef or lamb provides more than 30g of protein.

Did you know?

Beef and lamb contain more iron and zinc than pork, fish and chicken and is easier for the body to absorb than the iron and zinc found in plant foods.
Red meat is a great source of iron – nutrients that are important for brain function, wellbeing and immunity. Other than moisture loss and subsequent concentration of nutrients, cooking does not change the nutritional value of red meat.