Fat – The facts

The fat content of beef and lamb has fallen by an average of one third over the last 20 years, with many lean cuts now having levels of fat below 5%. Such cuts are comparable to poultry in terms of their fat content.

Approximately half the fat in lean beef and lamb is unsaturated (i.e. monounsaturated and polyunsaturated), with meat being one of the major sources of monounsaturated fat in the diet.

Elevated blood cholesterol is a known risk factor for coronary heart disease. Monounsaturated fatty acids are known to help reduce cholesterol levels.

Unlike other foods, the fat content of beef and lamb can be reduced by trimming before cooking, or when on the plate (all the essential nutrients are found in the lean parts of beef).

Opting for low fat cooking methods will also help reduce intake.