I know we are a little biased when it comes to good quality meat, but is nutrition in meat as good for you as we believe? We had a good look at nutrients and here is what we found…
There is no doubt that we have been eating meat since caveman times. As a species, meat has continued to have a central role in our diet throughout history since. As 8th Generation butchers, we have seen developments and trends in meat-eating change in recent years, as various studies have had different findings in terms of how healthy meat really is. This has meant people questioning more about how much meat and which types of meat are the healthiest for us.
What nutrition is in a piece of meat?
Firstly, we look at a 100g piece of beef steak, a sirloin, for example. This cut of meat is well marbled with 14g of Fat, of which 6 grams are of saturated fat and 6 grams of monounsaturated fat. It contains a lot of protein around 27g and no carbohydrates. There is no fibre, but equally no sugar. The calories are approximately 244. Calcium, Copper, and Iron are there, along with vitamins B6, B12, and D. So, a nice little package of balanced fats and protein with essential nutrients. Some nutrients are only available by eating meat or animal products.
The not so good
Oh yes, there is some cholesterol, around 11 grams in our piece. The saturated fat is there but balanced with the good fat. However, served with some vegetables for carbohydrates and fibre, we see no reason for you to not to enjoy this as a balanced healthy meal. Processed meat, such as sausages and bacon do have higher levels of salt and nitrates, both currently considered less healthy. But can be enjoyed as an occasional treat on a Sunday morning as part of a full English, along with a balanced diet the rest of the week.
Lamb, Pork and Chicken.
Lamb is, of course, a lot fattier than beef. Pork is in the middle. Then beef and finally, chicken is the leanest of the meats we offer here at Eat Great Meat. Choosing the right cut will affect the fat content too. As will going for the Heritage beef, the breeding may increase or decrease the fat content and type. Going for dry-aged beef means the fat has broken down, increasing the protein to fat ratio.
The absolute most nutrient-dense
As part of a balanced diet, meat certainly deserves a place on our plate. Choosing the right type and cut of meat will improve the flavour and nutritional value. Choosing an animal that has had a healthy diet and good welfare itself will contribute to the nutritional make-up. Consider reading our grass-fed and pork blogs, to understand more.
Ultimately any food that is presented as nature intended must be fairly good for us. Don’t you agree?