Meat Facts

Red meat is one of the best food sources of easily absorbed iron3.

A government survey has identified that one in three women is iron deficient.

93% of 16 to 18 year olds consume less than the
recommended intake of iron.

One in five of all children aged between 1 and 4 are iron deficient.

The iron in meat is more easily absorbed than iron in fruit, vegetables, cereals and eggs.

Meat helps the absorption of iron from vegetables and cereals eaten at the same meal.


	Let’s get lean We all need a little fat in our diet. But as we’ve become more health-conscious, meat has become much leaner – its fat content has been cut by a third over the past thirty years. So it’s leaner than ever. And with lots of other low-fat options, you can stay lean and lovely too.

		Cut the fat – without cutting the taste Try healthier cooking methods such as dry frying, grilling or stirfry Choose healthier cooking oils such as sunflower, corn or olive oil All the essential nutrients in meat are found in the lean parts Cut visible fat off meat before cooking Use lower-fat versions of sausages, burgers and pate Drain and discard excess fat before serving

Did you know?

Red meat is unequalled as a source of easily absorbed iron and zinc, and makes a major contribution to selenium and copper intakes.
Red meat contains a “meat factor” that affects the absorption of iron, zinc and possibly other nutrients, from both meat itself and other foods. For this reason, taking vitamin pills does not fully compensate for a diet low in red meat.
A recent study of over 400 subjects revealed an average fat intake of just 7.9g from 200g of steak. This is equal to a 246g serving of chicken breast or a 293g serving of wholemeal bread.
Meat contributes 21% of vitamin D in the diet, much more than first thought. This meat contribution enhances the Vitamin D status and is thought to be responsible for improved bone health. An absence of meat consumption in vegetarian women has been associated with a lower bone mineral density.

Recommended cooking time for Beef

Rare - 45 mins per kilo (20 mins/lb) + 20 mins
Medium - 55 mins per kilo (25 mins/lb) + 20 mins
Well Done - 66 mins per kilo (30 mins/lb) + 30 mins

All of the above are cooked at Gas 4/5, 180C, 350F

Medium - 55 mins per kilo (25 mins/lb) + 25 mins
Well Done - 66 mins per kilo (30 mins/lb) + 30 mins

Cooked at Gas 4/5, 180C, 350F

R Inglis & Son, Dalachy Farm, Aberdour, Fife, KY3 0RL Telephone: 01383 860196 Email:
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