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.

Grassfed and grainfed
In Australia, cattle and sheep are predominantly grassfed and account for, on average, approximately two-thirds of overall beef and sheepmeat production. Nutrition differences are discussed in this section
Lean meat attributes
Around 80% of Australians eat lean meat containing as little as 2% fat. The fatty acid profile of meat and tips for choosing lean meat are provided.
Comparing meat products
key differences in the iron, fat and sodium contents of different meat products are described.