Does the idea of being served ‘old’ beef gross you out? Well it shouldn’t, because it’s actually a good thing. Here’s everything you need to know about aging beef.

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.”

At first glance, Emergy appears to be another company jumping on the plant-based bandwagon.

America’s national dish might as well be the hamburger—we eat an estimated 50 million of them per year. In 2019, the average American consumed 57.7 pounds of beef sourced from more than 32 million cattle. Clearly, we like red meat, yet many of us know so little about the beef we eat, other than what temperature we like our burgers and steaks.

Working with world-class development chef Dale Bowie, whose career has included working at Heston Blumenthal’s Michelin three-star restaurant- The Fat Duck in the UK, the scientists used a unique approach of analysing biochemical changes in beef steak during the cooking process.

If you’ve ever wondered how your beef products are handled and processed before they arrive on your plate, you’ve come to the right place.

Carcasses of impala, kudu and wildebeest hang from a slaughterhouse rail, ready to be turned into steaks, sausages and burger patties of the kind South Africa wants to see more of on the dinner table.