Top Four Myths about Beef
Australia has some of the best beef in the world. With our ideal climate and flourishing cattle industry, it’s little wonder that Australians love their beef.
Red meat is part of a healthy and well-balanced diet. Find out about the surprising health benefits of beef. Let’s bust some myths about Australia’s favourite meat.
Red meat is unhealthy
As tasty as a plate of tofu may be, there will always be a place in our hearts for beef. Here at Hog’s, we are unashamedly a bunch of meat lovers (and so are many of our customers!)
Here are the facts:
Meat is a rich source of nutrients including iron, zinc, protein, Omega-3s and vitamin B. The Australian Dietary Guidelines recommend the consumption of lean meat with a variety of foods including poultry, nuts, seeds, legumes, beans, eggs and fish. The Australian Guide to Healthy Eating recommends eating red meat 2-3 times a week.
Red meat is high in iron, which is particularly important for some groups including children, women and infants. Iron pushes oxygen around the body, produces energy and boosts immune function.
These iron types come from food:
- Haem comes from animal sources.
- Non-haem comes from plant-based sources.
Haem iron is absorbed more readily by our body than plant food sources. The level in beef is higher than poultry, fish, seafood, eggs and legumes. Why is iron important? Iron deficiencies can lead to tiredness, irritability and lack of concentration. ZZZZ!!
Beef is a protein powerhouse. Other sources of protein include lamb, fish, beans, lentils and other legumes. During digestion, these proteins are broken down to release amino acids and are a valuable source of energy. Beef is nutritious as it contains all of the essential amino acids.
Lean beef earns a Heart Foundation Tick of Approval. In fact, red meat has been named one of the best dietary sources of iron and zinc in the Australian diet.
Red meat is high in fat
This is a popular myth that needs to be debunked. In Australia, most people trim the fat off their meat. This means that it has less than 4% saturated fat.
Our beef is primarily grass-fed and only a small part of the animal’s lifespan is grain fed. Compared to grain fed animals in US and Europe, our beef has higher levels of Omega-3 and lower levels of saturated fatty acids.
When you dine at Hog’s Australia’s Steakhouse, you can choose a lite cut steak. Our 200g rib fillet steak, served with a seasonal salad, has less KJ than even our fish and chicken dishes. By swapping fries, bacon and buttered potatoes for salad, your steak meal will be a lighter option.
Red meat causes obesity and high cholesterol
Eating lean red meat 3-4 times a week is part of a healthy diet. Eating a variety of healthy food including legumes, nuts, vegetables, chicken and fish, combined with regular physical exercise, significantly reduces the risk of type 2 diabetes, obesity, high blood pressure and high cholesterol.
Instead of eliminating red meat from your diet, follow these steps:
- Maintain a healthy and well-balanced diet.
- Keep within the guidelines for the consumption of red meat.
- Reduce intake of processed meats like frankfurts and salami.
- Choose lean cuts of meat.
Australians eat too much red meat
Some studies suggest that most women and children are not eating the recommended amount of red meat. According to the Australian Dietary Guidelines, most Australians need to consumer more lean meat, eggs, seeds, legumes, fish and poultry. A recommended amount is 1-3 serves daily. Consuming red meat 3-4 times a week helps our body meet its iron needs.
Did you know that approximately one-third of women are iron deficient? Low red meat intake can lead to low iron and zinc levels.
Want a juicy and tender cut of steak tonight? Get the goodness of iron and protein at your local Hog’s Breath restaurant. Book your table today at Australia’s favourite steakhouse!