Organic meat is a great addition to the diet and is packed with plenty of vitamins and other healthy components that make it perfect for the whole family.
However, like any food, it should not be consumed as an entire diet or eaten in excess, as a balanced and varied diet filled with fresh whole produce is the key to overall good health.
With this in mind, how much organic meat should you really consume each week?
According to the Australian Government Department of Health, organic red meat belongs to the ‘lean meat and poultry, fish, eggs, tofu, nuts and seeds, and legumes and beans’ food group. In general, it is recommended that one to three serves of food from this group should be consumed per week, and about half of this should be made up of lean meat.
Lean red meat is a fantastic source of protein, iron, zinc and B12 vitamins, which are essential for healthy bodies. In particular, these vitamins can be beneficial for athletes, pregnant women and adolescent females.
The Department of Health recommends a maximum of seven servings of lean red meat such as organic beef and lamb should be consumed per week.
However, the Department of Health warns that some Australians will consume their seven servings in less than seven meals. The recommended serving size for one portion of lean, cooked red meat such as beef or lamb is 65g. Thus, those eating more than 65g of red meat in one sitting will need less than seven servings to reach the maximum recommended amount.
Keep in mind that these guidelines can vary from person to person according to factors such as age, health, and other needs. As an example, a pregnant woman will need three to four serves of foods from the ‘lean meat and poultry’ group, significantly more than that of a woman who is not pregnant.
