RED MEAT FACTS

Red Meat and Diet

-Red meat contains 'complete' protein, providing all the essential amino acids required by the body in the correct proportions.

-Red meat is an excellent source of iron which is essential requirement particularly for women. Iron in red meat is the ferrous form which is easily absorbed and used.

-Red meat is a first class source of the B Vitamins, including the difficult to obtain, though essential, Vitamin B12.

-Red meat is not necessarily high in kilojoules.

FOOD

WEIGHT

KILOJOULES

CALORIES
Steak, grilled 100g 835 (200)
Chicken,roast 100g 835 (200)
Lamb chump chops 100g 755 (180)
Milk 300ml 850 (205)
Buiscut,sweet,cream 100g 2,000 (475)
Margarine 100g 3,025 (725)
Potatoes 100g 420 (100)
Beer 300mls 500 (120)
Wine 150mls 565 (135)

RED MEAT AND FAT

-Red meat is not high in fat content. Unfortunately, for years some dietary advisors used American grain-fed, Choice-grade beef to make their point. Australian beef is substantially leaner because it is younger and mostly grass fed.

Meat industry Authoriy test samples of rib steak (with the selvedge fat left on) were chemically analysed for fat content and the resuts:

Fat Depth of rib steak (mm)

'Chemicals' Fat %

0

3.3

3

11.0

4

13.1

A comparative test on chicken was 18.5% fat.

-The fat in red meat has a much lower proportion of saturated fat than most people think: 30 to 50% compared to chicken fat (67%) and butter (64%). In fact red meat fat is 50-70% polyunsaturated.

RED MEAT AND CHOLESTEROL

-Contrary to popular belief cholesterol in Australian beef is quite low.

FOOD

CHOLESTEROL CONTENT
BEEF 80
Chicken, Roast 100
Chicken, Boiled 90
Cheese, processed 90
Lamb, Roast 110
Pork, Roast 110
Cake, Sponge 130
Fish 130
Eggs, boiled 450
Prawns, boiled 170
Butter 260

Source: National heart foundation (Guide to losing weight)

 

BEEF BY-PRODUCTS

When a butcher buys a carcase, he buys far more than the cuts of meat yielded from the carcase. About 50-60% only of a meat animal carcase is meat

At one time the only by-products saved were, hides, tallow & tounge. It is estimated that 8.51% of a steer carcase & 15.1% of a calf carcase are redeemed from by-products. Hides usually are 2.5%.

MAIN GROUPS OF BY-PRODUCTS

Fats:

Used for soaps, animal feeds, lubricants, leather dressing, candles, fertilizers, margarine. Also glycerine for explosives.

Hides:

Used for shoes, harness & sadles, belting, bags, footballs. floor rugs (Especially suited to highland hides). Value of hides is lowered if badly damaged by brands and horns.

Variety Meats:

The heart, liver, brains, kidney, tounge, cheek meat, tail, sweetbreads (thymus & pancreatic glands), tripe (rumen).

Hair:

Artist & camel hair brushes are made from the fine hair inside the ears of cattle. Hair for mattresses, padding etc. is also recovered.

Hoofs & Horns:

Knife handles, combs, buttons, glues, gelitine. (Highland horns also make great wall mounts, and some taxidermists will preserve the heads for wall mounts).

Blood:

Blood sausage, buttons, shoe polish, stock feeds.

Bones:

Bones & cartilages are converted into stock feed fertilizer, glue, dice, knife handles, buttons, bone charcoal, bone china.

Meat,Scraps & Muscle Tissue:

Meat meal, meat extract.

Intestines & Bladder:

Suet, surgical needs, sausage & small goods casing, meat meal and rennet for cheese making.

Glands:Supply more than 100 drugs and hormones for medical use, such as insulin, pepsin, epinephine, cortisone, adrenaline, heparin, liver extract, parathyroid, pituitary extract, rennin, thyroid extract, thrombin, gelatin.

Collagen:

(Sinews, lips, connective tissues), is used for glue & gelatin.

Rumen Contents:

Used for making fertiliser.

"EVERYTHING BUT THE BELLOW IS USED".

 

CATTLE ARE NOT ALL MEAT

=435KG.= 250KG =187KG RETAIL CUTS

Kg

% Carcase

Grilling Steaks

29

11.6

Braising Steak

42

16.8

Roasts

24

9.6

Stewing Steak

38

15.2

Coned Beef

29

11.6

Mince & Sausage Trimmings

25

10

=

187
 

+ Bones & Waste

63

25.2
 

250kg

100%

POPULAR CUTS.

1)Shin - Gravy Beef. 2)Round. 3)Silverside. 4)Topside. 5)Rump. 6)Sirloin. 7)Fillet. 8)T-Bone. 9)Thin Flank. 10)Set of Ribs. 11)Rib Eye. 12)Chuck. 13)Blade. 14)Brisket. 15)Shin - Gravy Beef.

INFO OBTAINED FROM WARIALDA PASTORAL Co.

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