Several retail studies were conducted to maintain up-to-date data on the nutritional value of Australian beef and lamb available for purchase in Australia. This information is easily accessible from Food Standards Australia and New Zealand Food and Nutrient composition database.

  • Williams P., et al (2002). Nutrient Profile. Food Australia 2007(59), pp. 331-341.
  • Droulez V., et al (2002) Nutrient composition of Australian red meat Fatty acid profile. Food Australia, (58) pp.335-341.
  • Williams P., et al (2002). Composition of Australian red meat 2002. 1. Gross Composition. Food Australia 58(4): pp. 173-181.
  • Williams P., et al. (2010) Australian red meat consumption – implications of changes over 20 years on nutrient composition, 62(3) pp. 87-94.
  • Cobiac, L., et al.(2003). Use of external fat width to describe beef and lamb cuts in food composition tables. Journal of Food Composition and Analysis, 16(2), pp.133-145.
  • Greenfield H., at al (1987). Composition of foods Australia. 34. Beef and veal. Food Technology in Australia, 39(5), pp. 208-215, 227.
  • Greenfield H., Kuo YL, Hutchinson G, Wills RBH. 1987b. Composition of foods Australia. 33. Lamb. Food Technology in Australia, 39 (5): 202-207, 227.