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.