Beef cattle

• Yet research shows regularly eating red meat can increase your risk of developing type 2 diabetes, heart disease and certain cancers.
• And how much red meat should we really be eating?

Types of red meat

• First of all, it’s good to clarify that red meat refers to all mammalian muscle meat.
• Then we can distinguish red meat types by how the animal has been raised and how the meat is processed.
• This means grass-fed meat tends to have higher levels of unsaturated fats than conventional meat, and is why some research suggests it’s healthier.

What is the nutritional value of red meat?

• Red meat contains many nutrients that are important for health, including protein, vitamin B12, iron and zinc.
• Red meat is a good source of iron and zinc as they are more easily absorbed by the body from meat than from plant foods.
• Red meat is often high in saturated fats, but this can range widely from less than 1% to over 25% depending on the cut and whether it’s trimmed of fat or not.

Is red meat bad for your health? And does the type matter?

• It’s widely reported eating too much red meat is bad for your health, because it can increase your risk of heart disease, type 2 diabetes and some cancers.
• But most of the evidence for this comes from observational studies, which cannot determine whether red meat intake actually causes the condition.
• Cancer Leading international organisations have declared there’s strong evidence consumption of red and processed meat increases the risk of colorectal cancer.
• Read more:
  Yes, we still need to cut down on red and processed meat

How much red meat should you eat?

• For heart health specifically, the national Heart Foundation recommends eating less than 350g of cooked, unprocessed red meat per week (or less than 50g a day).
• To optimise both human nutrition and planetary health, the EAT-Lancet commission recommends consuming no more than 98g a week of red meat and very low intakes of processed meat.

So what does all of this mean for your diet?

• Where possible, opt for unprocessed or lean cuts, and try to grill less and roast more.
• Read more:
  How to get the nutrients you need without eating as much red meat

• The Beef Cattle Research Council, a division of the Canadian Cattle Association, will administer the Beef and Forage Cluster.
• The investment aims to drive the growth of Canada's beef industry through research, innovation and technology transfer, while improving their environmental footprint.
• "Across the country, beef farmers and ranchers are incorporating new methods into their day-to-day routines to meet the global demand for Canadian beef.
• The Beef Cattle Research Council, an operating division of the Canadian Cattle Association, determines research and development priorities for the beef cattle industry and administrates the research funding allocation of the producer-paid Canadian Beef Cattle Check-Off to fund beef, cattle and forage research and technology transfer.

• Looking in more detail reveals that how and where the beef is farmed has a huge effect on its water footprint.
• Using large amounts of water to produce beef has been driving water scarcity in the western US, among other places.
• Consuming blue water to produce food depletes these water sources, leaving less for people’s homes, industry and maintaining a healthy environment.
• We should concentrate on the blue water consumed instead, and the amount of blue water needed to produce a serving of beef is much less than the 15,000 litres quoted above.

What’s the beef with blue water?

• The amount of blue water it takes to get the meat on your plate depends on the animal’s diet and the system that produced it.
• This is relatively low, because most beef consumed in the UK is fed on rain-fed grass and crops.
• This is blue water that has been diverted from rivers and aquifers.
• Producing a serving (375g) of English topside consumes 33 litres of blue water, 96% of which goes towards feeding and raising the animal.

It’s not just water

• But there are lots of other things to consider for a sustainable and healthy diet: water scarcity is just one of the many impacts of producing beef.
• To make informed choices about the impact of beef on the world’s water, you need to know where the meat was produced.
• You would also need to know what the animal was fed, whether the feed was irrigated, where the water came from and how scarce water is in that region.
• At that point, you have to consider how to trade off water use with other environmental and social consequences.

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