The ABSF Explained: Nutrition

Nutrition is one of the 24 priorities of the Australian Beef Sustainability Framework.

Nutrition is one of the 24 priority issues of the Australian Beef Sustainability Framework falling under the theme of “People and the Community”.

Ensuring safe, sufficient and nutritious food is fundamental to the industry and a crucial element of sustainability.

The Data

Australian beef is packed with nutrients recommended for good health. A 150g serving (raw weight) contains 12 essential nutrients and is classified as “a good source” of protein (34g), iron (3.1mg), zinc (6.7mg) and vitamin B12 (1.4mg). Foods considered a “good source of protein” have more than 10g per serve while “good sources” of nutrients have 25% or more of the recommended daily intake.

Australian beef, which is predominantly grass fed, is also a source of Omega-3 fatty acids and has more iron and zinc that poultry and fish. When trimmed of fat and with low levels of marbling, beef contains about 3% fat, around 1% saturated fat and is naturally low in sodium.

Snapshot of Activities

Nutritional benefits of Australian red meat

Meat & Livestock Australia’s report, Nutritional benefits of Australian red meat, emphasises the role of red meat in a balanced diet, maintaining a healthy weight and reducing the environmental footprint from overconsumption and household food waste.

The report recommends a serving size of 150g (raw weight) three to four times a week, with weight a practical guide given the way red meat is purchased. It also found almost 75% of Australian red meat is eaten lean and semi-trimmed, with 65% consumed lean.

Insights gained suggest that consumers are searching for meal ideas that amount to “more than steak” to achieve their recommended intake.

The Dublin Declaration

Following the International Summit on the Societal Role of Meat, more than 1,000 scientists from around the world signed the Dublin Declaration, which seeks to progress livestock systems on the basis of the highest scientific standards.

On the issue of nutrition, the signatories declared that:

“Livestock-derived foods provide a variety of essential nutrients and other health-promoting compounds, many of which are lacking in diets globally, even among those populations with higher incomes.

“Well-resourced individuals may be able to achieve adequate diets while heavily restricting meat, dairy, and eggs. However, this approach should not be recommended for general populations, particularly those with elevated needs, such as young children and adolescents, pregnant and lactating women, women of reproductive age, older adults, and the chronically ill.

“The highest standards of bio-evolutionary, anthropological, physiological, and epidemiological evidence underscore that the regular consumption of meat, dairy and eggs, as part of a well-balanced diet is advantageous for human beings.”