Although you may have thought you didn’t need more reasons to invest in quality organic beef and organic lamb for your family, a recent study on meat content in the humble pie says otherwise.
An investigation conducted by the Australian Laboratory Services commissioned by Fairfax Media found conventional meat pies contain barely more than 25 per cent ingredients that can qualify as actual ‘meat’, The Sydney Morning Herald reports.
And according to Food Standards Australia New Zealand (FSANZ), the 25 per cent of contents that constitute ‘meat’ in these products may not even be what you would consider edible meat for your family.
The FSANZ Food Standards Code allows anything falling under the bracket of ‘meat flesh’ to be considered as making up that required 25 per cent of meat content – this can be anything from animal rind, connective tissue, nerves or blood vessels.
You might also think that your meat pie is your typical beef and lamb. Not so, for the Food Standards Code allows meat flesh from animals like goats, hares, camels and buffalo to qualify as meat content in a pie.
If you’re not already running to the organic meat aisle in the supermarket to make your own meat pies, it pays to consider how starkly these two forms of meat source actually differ.
Organic meat is farmed naturally and contains no hormones, antibiotics and comes from family-farmed, healthy livestock. Since you know exactly where it’s coming from and what you’re getting, you can be sure that you’re reaping the health benefits that come from eating real meat.
Eating lean red meat has long been recognised as a great source of protein, energy and iron. According to the Commonwealth Scientific and Industrial Research Organisation (CSIRO), lean red meat has been shown to potentially lower cholesterol.
In comparison, the CSIRO suggests that processed meats or those containing preservatives or a high fat content may contribute to a higher risk of colon cancer.