The nutritional benefits of eating beef have been outlined in a glossy booklet written for health professionals.
Chris Lamb, consumer marketing manager at the Meat and Livestock Commission, which managed the project, said: “Research by the MLC shows around 70% 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% fat.”
The booklet, funded by EU money, has been produced on behalf of meat bodies in England, Northern Ireland and Wales.
Chris Lamb, consumer marketing manager at the Meat and Livestock Commission, which managed the project, said: “Research by the MLC shows around 70% 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% fat.”
The booklet, funded by EU money, has been produced on behalf of meat bodies in England, Northern Ireland and Wales.
No comments yet