Promoting Beef The Healthy Way
19/08/05

THE health and nutrition benefits of eating beef have been put together in an attractive booklet for health professionals as part of an EU funded promotion package for the meat.

With emphasis on the high iron and low fat contents of beef, the booklet has been produced for the English Beef and Lamb Executive (EBLEX), the Livestock and Beef Commission for Northern Ireland (LMC) and Meat Promotion Wales (HCC).

Chris Lamb, Consumer Marketing Manager for the Meat and Livestock Commission, who managed the project, said the initiative was driven by the myth that meat is fatty.

He said: “Research by the MLC shows around 70 per cent of consumers perceive red meat as fatty, when in reality changes in animal breeding, feeding and butchery practices have seen a steady decline in fat.

“Today, lean medium-rare topside is just 5.1 per cent fat and while consumers are aware beef is a good source of iron and protein, many are unaware it is also an important source of many vitamins and minerals.”

The booklet, which also contains several beef recipes, was produced in collaboration with nutritionist Juliette Kellow.