About meat nutrition
MLA works with Food Standards Australia New Zealand (FSANZ) to provide up-to-date nutrient composition data for a range of beef, veal, lamb, mutton and goat cuts.
MLA’s understanding of retail supply and consumption patterns complements FSANZ’s expertise in analytical methods and data compilation. The information is published in peer-reviewed journals and held in Australia’s food composition database, NUTTAB.
Determining the nutritional value of meat is complex because there are many different meat products produced in a variety of ways, with subsequent differences in butchering, manufacturing and consumption practices.
This section aims to answer some common meat nutrition-related questions and, in doing so, unravel some of the complexity surrounding meat’s nutritional values.