Red meat has been a part of the diet of humans for many thousands of years. In view of the change in the type of red meat produced in Australia and the changes in lifestyle, with the increase in non-communicable diseases, less activity and an emphasis on “healthy eating”, there was a need too examine the current role of red meat in the Australian diet.
Red meat(defined as beef, veal and lamb) is an integral component of the Australian diet and is an excellent source of protein and micro-nutrients, particularly iron, zinc and vitamin B-12.
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