Red Meat & Health

Here we have a series of factsheets providing accurate information on the relationship between red meat, health and nutrition. 

Meat is eaten by almost 98% of the population in the UK, with red meat a popular choice and a valuable source of protein, iron, zinc, B vitamins, vitamin D, selenium and iodine. These nutrients are acknowledged to play an important role in wellbeing yet the public is often advised to ‘cut down’ on red meat for reasons of health or to protect the environment. What does all this mean for our diets and how much red meat is the right amount?

Types of Meat

Red meat is often categorised as fresh/unprocessed or processed and this can cause some confusion.

What is unprocessed meat?

The World Health Organisation defines red meat as unprocessed mammalian muscle meat, i.e. beef, veal, pork, lamb, mutton, horse, and goat meat (both minced and frozen). British sausages and burgers would be included in this category as they are made from fresh meat with minimal processing.

What is processed meat?

Processed meat is defined as meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation. European sausages would be included in this category as they typically undergo curing or smoking which alters the meat and extends the shelf life.

Browse the resources below. 

Need some help?

Email health@hybucig.cymru