People may be cutting back too much on the amount of red meat they eat; with a major opinion poll showing over half of the British public think they should only be eating half the recommended amount. 

A poll by market research company BMG research, commissioned by Hybu Cig Cymru (HCC) showed 53 per cent of people believed recommended intake was half the 500g a week, or 70g a day, in government guidelines.

 It has prompted some nutritional experts to question whether media coverage urging people to cut down on meat consumption has gone too far and point out some groups are deficient in the key nutrients red meat can provide.

Independent nutritionist, Dr. Zoë Harcombe, said: “Red meat is so nutrient dense that we should be embracing it at any opportunity.

 “A 150g steak would provide half the daily zinc requirement, while making an excellent contribution to our B vitamin and iron intakes.

 “With iron being the world’s most widespread nutrient deficiency, we restrict red meat at our peril, girls and women especially, as our requirements are higher.”

HCC’s opinion poll did show most adults were aware of some of the most important nutrients from lamb, beef and pork.

72% of respondents identified red meat was high in protein, which can support growth and maintenance of muscles.

 56% knew that it was a source of iron which was an essential mineral required to help the red blood cells transport oxygen to the rest of the body and also assists in energy production.

HCC Consumer Executive Elwen Roberts said: “HCC’s campaigns always encourage consumers to get the right facts on what constitutes a healthy, balanced diet.

“We will continue to emphasise the positive contribution that lean Welsh Lamb, Welsh Beef and pork in moderation can bring to the diet of all demographic groups.

“The nutrients they contain are easily absorbed by the body, and have been proven to support mental health performance, fight tiredness and boost the immune system.

“Our recent consumer campaigns have tried to drive home this message by working with leading sports stars such as Shane Williams and Elinor Snowsill to emphasise the high protein content in red meat, and its suitability as part of the diet of people with active lifestyles.”

Europe’s meat consumption has dropped by 20 percent in the space of two to three months, according to New Zealand red meat sector representative Jeff Grant.

Eating red meat is linked to cancer and heart disease, but are the risks big enough to give up burgers and steak? 

RED MEAT has been the victim of 'information terrorism', unfairly and dishonestly condemned as a threat to human health.

Red meat is the meat of mammals, which is normally red when raw. It’s one of the most controversial foods in the history of nutrition. Although humans have been eating it throughout evolution, many people believe it can cause harm.

The World Cancer Research Fund International is accusing the GBD 2019 study of ignoring the nutritional value of red meat and lacking rationale.

With lobbies for and against the production and consumption of red meat and research on the impact of its production on the environment and the effects of consumption on human health, ear-catching statements are often loudly proclaimed.

Studies have been linking red meat consumption to health problems like heart disease, stroke, and cancer for years. But nestled in the recesses of those published papers are notable limitations.

Grass-fed beef has many of the same health benefits as grain-fed beef, but research has found a few added perks: Heart health. While it still contains some saturated fat, grass-fed beef has somewhat lower levels than grain-fed beef. It also contains slightly less total fat.