Red meat is an excellent source of protein and essential nutrients suchas iron, zinc, vitamin B12 and omega-3 fats, which are linked to heart and brain health.
But while a small quantity of lean meat may be good forus, too much red or processed meat can increase our risk of some cancers.
Australia's dietary guidelines therefore recommend limiting lean red meat consumption to a maximum of 455g per week, which equatesto three to four small pieces of cooked meat the size of the palm of your hand.
Organic farming and grass feeding are promoted as having some social and environmental benefits compared with conventionally produced red meats. However, are they any healthier?
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(ABC NEWS - 31/07/18)