Red Meat - How Often And In What Quantities?
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Red meat is rich in vitamins A, E, B 12 and omega-3 fatty acids, but consumption should be careful about the amount consumed.
According to Australian dietary guides, red meat should be limited to a maximum of 455 grams per week. This is equivalent to three or four pieces of cooked meat the size of a palm. It is claimed that excessive consumption of red meat can be harmful to health and even lead to cancer.
It is speculated that organic animal meat is healthier than routinely produced meat. Organics are grown without pesticides and herbicides and do not contain antibiotics and hormones. However, none of these labels is standardized and there is no legal definition of which meat is organic and which is not, experts say.
Those that are considered organic still use pesticides . They are said to contain more omega-3 fatty acids, but there is still no scientific evidence. Another problem with organic meat is the higher price, which can be up to twice as high as the others.
Inorganically produced meats are from bovine animals that are raised with hormones, as Australia allows the use of estrogen, progesterone and testosterone to raise this type of animal.
However, the difference between meat with and without hormones is small and a person must eat more than 77 kg of beef to get the same level of estrogen as when eating an egg. Therefore, meat treated with hormones is considered to be just as safe as meat without.
On the other hand, red meat is a source of iron, zinc, omega-3 fatty acids, vitamin B 12, which are good for the heart and brain. Grass-fed animal meat contains higher levels of fat-soluble vitamins such as A and E and omega-3 fatty acids. However, these levels are lower than those of salmon.
One of the most famous types of beef is Wagyu - Wagyu beef , which is high in fat. The levels of unsaturated fats in this meat are higher than saturated, so it is healthy. It is characterized by a pronounced marble structure, which creates a melting taste and softness when consumed.
It can be concluded that red meat is classified by meat standards in Australia according to fat content, acidity, color and more. The difference between organic and non-organic meat, grass and grain meat is significantly small. It is also argued that the choice of meat does not depend so much on the recommendations, but on individual taste and preference.