Facts & Questioning

LEAN RED MEAT FACTS 

Lean red meat is an important part of a healthy balanced diet.  Red meat contains many essential nutrients needed for optimum health, including iron, zinc, vitamin B12 and long chain omega-3s.  The Australian dietary guidelines recommend we eat lean red meat 3-4 times per week.  For women each serving of lean red meat should be approximately 100g and for men 125g of lean red meat (source: Australian Guide to Healthy Eating, Department of Health and Aging, www.health.gov.au and Dietary Guidelines for Australian Adults, National Health and Medical Research Council, http://www.nhmrc.gov.au/PUBLICATIONS/synopses/_files/n33.pdf).  Two lamb chops or 2-3 slices of roast beef equals approximately 100g.

A recent Australian report into red meat  indicates that lean red meat is an excellent source of many important nutrients, including iron, zinc, vitamin B12, and protein as well as being a good source of omega-3 fatty acids and vitamin B6 (source: The Role of Red Meat in Healthy Australian Diets in Nutrition & Dietetics, September 2007, Vol 6, Issue s4).

An increasing awareness of nutrition and the effect of food on general health and wellbeing has led to a need for foods which are rich in important nutrients, have undergone minimal processing, are lower in fat and easy to prepare.  Lean red meat fits all these requirements.

A 100g serve of lean red meat can contribute significant proportions of the recommended daily intake (RDI) of many nutrients, including up to (depending on the type of red meat):
• two thirds of the RDI of vitamin B12;
• 25% or the RDI of riboflavin, niacin and vitamin B6;
• one quarter of the RDI of iron and zinc (from beef and lamb).

A 2005 analysis in the USA also indicated that eating beef helps people achieve daily nutrient requirements (source: Don’t miss out on the benefits of naturally nutrient-rich lean beef, National Cattlemen’s Association, www.beef.org).  The study found that people that ate beef were:
• 11% more likely to meet nutrient requirements for protein than non-beef eaters;
• 24% more likely to meet nutrient requirements for vitamin B12 than non-beef eaters.  Vitamin B12 is an important nutrient for the nervous system and for heart health;
• 13% more likely to meet nutrient requirements for iron than non-beef eaters (the iron contained in beef is haem-iron which well absorbed by the human body, in contrast to non-haem iron found in other sources).  Iron is important for the transportation of oxygen around the body, the production of energy and for brain development; and
• 26% more likely to meet nutrient requirements for zinc than non-beef eaters.  Zinc is an important nutrient for the immune system.

FREQUENTLY ASKED QUESTIONS

Is fish the only source of omega-3 fatty acids?

No, red meat also contains long chain omega-3 fatty acids.  Although fish and seafood are the richest sources of long-chain omega-3 fatty acids, red meat is the second largest source in the Australian diet.   Almost one third of our total intake of omega-3 is from red meat.

Why is Oakdale's meat vacuum packed?

Vacuum Packed Meat has a longer storage life than fresh meat because all the air is removed from the packaging before the package is heat sealed, thus retarding microbial growth and retaining flavour, freshness and tenderness.  However, as a result, the meat can develop what's known as confinement odour after 6-8 weeks. This mild odour isn't harmful and will disappear soon after the meat is removed from the packaging and exposed to the air.  Vacuum packed meat also often changes colour, becoming purple in colour due to the lack of oxygen in the packaging.  Once removed from the package and exposed to oxygen, the red colour returns after a short while.

How should meat be prepared for cooking?

The proper preparation for vacuum sealed meat is simple. Open the vacuum sealed bag, wash the meat in fresh water, and let the meat air for 5 min.  Once this happens the meat will reach its full bloom and will restore a beautiful colour, texture and tenderness.  

How long does it take to digest red meat?

Meat is made up of protein and some fats which easily digested and will generally leave the stomach within 2-3 hours.  Meat is fully digested within 4-6 hours compared to the dietary fibre found in fruits, vegetables and wholegrain which take more than 2 days.  The human digestive system is well designed to digest a variety of foods including red meat, which contains a wide range of essential nutrients, including iron, zinc, vitamin B12 and long chain omega-3s.

Does freezing kill bacteria?
No, freezing does not kill bacteria, it only prevents any further growth.  Only heat destroys bacteria (cooked at an internal temperature of 71°C). 

Remember, in most cases you cannot see, smell or taste bacteria.

If frozen meat has defrosted, can it be re-frozen?

It's not recommended unless it is cooked first, for a number of reasons:-
• The quality (including tenderness and taste) suffers each time frozen meat is defrosted and refrozen.
• Freezing creates ice crystals within the structure of the meat (as meat contains a high percentage of water).  These ice crystals rupture the fibre which causes the meat to bleed when defrosted.  If meat is subjected to repeated thawing and refreezing, the texture of the meat will be very dry.  There can also be microbial risk as a result of thawing and refreezing meat without firstly cooking it.

How long will my meat last?

ALWAYS FOLLOW THE USE BY DATE

Fresh Red Meat:
To maximize the product life of meat (beef or lamb), it should always be stored in the fridge (below 5°C) where it will maintain its freshness.  It is ideal to use primal vacuum packed meat between 2-6 weeks of age from the packed on date. 

Sliced beef and lamb should be used in a 2 week period from its packed on date. 

Meat product can be frozen and used 6-12 months from its date of freezing.

Fresh Chicken Meat:

Vacuum packed chicken meat stored in the fridge will last 7 days from the packed on date.  Chicken product can be frozen and used 6-12 months from date of freezing.

Ground/Processed Meat:
To maximize product life store ground meat in the fridge.  Properly vacuum sealed ground meat should last for 1-2 weeks from its packed on date.  Ground and processed product can be frozen and used 6-12 months from the date of freezing.

Meat should always be stored in the fridge below 5°C, or the freezer.

How does the vacuum sealer work?

These non-chamber style vacuum sealers have both a seal bar and a vacuum channel.  The vacuum channel pulls the air out of the bag.  Once all air has been removed, the seal bar, which heats up, will slightly melt and seal the edge of the bag closed.