New research from Quality Meat Scotland revels people in the
UK are confused over the fat content of red meat. More than a
third of people mistakenly believe a portion of chicken curry
has less fat than a steak.
Cooking red meat is simple and there are a multitude of dishes
to be created using Scotch Beef, Scotch Lamb and Specially Selected
Pork.
Some of the UK's top chefs and personalities have given their
backing to the Feel Good About Meat campaign, including, Kenny
Logan, Phil Vickery Brian Turner, and Andrew Fairlie.
Experts recommend small portions of meat can be eaten as part
of a healthy balanced diet. Independent nutritionist, Dr Carrie
Ruxton, said: "Red meat offers
an array of nutrients which are essential for an active lifestyle.
For Kenny in particular, Specially Selected Pork is a great addition
to his diet as it's rich in thiamine (B1) which helps turn carbs
into energy - perfect for sportsmen."
Dr Ruxton also advises people to eat a balance of food groups
when they choose beef, lamb or pork. She continued: "Balance
red meat with plenty of starchy foods such as rice, pasta, noodles,
wholegrain bread or potatoes. Aim to have generous servings of
salad or seasonal vegetables at every meal and eat 2-3 portions
of fruit for snacks or dessert. In the butcher's shop or supermarket,
look for beef labelled 'lean' or 'extra lean' and beef products
labelled low fat for extra healthiness."
Try these Winter Warmer
recipes
Kenny Logan's Lasagne
Nick Nairn's Scotch Lamb
Broth
Brian Turner's
Lamb Chump Chops
Phil Vickery's
Pepperpot Beef
Did you know?
The fat content of lean red meat has fallen by around 40% in
the last 30 years. Around half the fat in lean red meat is unsaturated
which is better for the heart than saturated fat.
Current Government advice contained in the Committee on Medical
Aspects of Food Policy (COMA) report, suggested that red meat
consumption should be around 80-90 grams a day which equates to
a reasonable sized steak. The average intake is now below 52 grams
a day (QMS/NFU)
40% of UK women and teenage girls have low iron levels (National
Diet and Nutrition Survey, 2000)
Nutrients found in red meat:
Haem iron - needed for healthy blood and to prevent anaemia.
Haem iron found in red meat is more readily absorbed by the body
than iron from plant foods and cereals
Zinc - aids wound healing and muscle recovery and supports fertility
Vitamin B 12 - only available naturally in animal foods and vital
for red blood cell formation
Vitamin D - red meat contributes to 21% of vitamin D in the diet
which is linked to maintenance of bone health
Selenium - an important antioxidant and vital for normal immune
function
Omega 3 - red meat contains small amounts of omega 3 which has
been linked with maintenance of heart health
Protein - excellent for energy and can help people to feel fuller
for longer after meals
Thiamine - pork in particular contains a lot of this which helps
turn carbs into energy - perfect for active lifestyles
The typical nutritional content per 100g
of red meat is as follows:
Raw weight of beef average trimmed lean:
571 Energy (kJ)
136 Energy (kcal)
5.1 Fat (g)
1.8 Iron (mg)
Minced beef, lean:
728 Energy (kJ)
174 Energy (kcal)
9.6 Fat (g)1.6 Iron (mg)
Scotch Beef, Scotch Lamb and Specially
Selected Pork
Shoppers who buy meat bearing these brands can be assured of
the highest possible standards. The animals are reared by world-class
farmers and have spent their whole lives in Scotland. All farms
and processing centres have been independently assessed ensuring
they meet high production standards including checks on animal
welfare.
Quality Meat Scotland operates comprehensive assurance schemes
for Scotch Beef, Scotch Lamb and Specially Selected Pork, giving
shoppers complete peace of mind from farm to plate.
Scotch Beef and Scotch Lamb have the coveted Protected Geographical
Indication (PGI) status - a European quality mark only awarded
by the European Union when there is a clear link between the superior
quality of a product and the environment in which it is produced.
