Less fat in N.Z. beef

Press, 9 October 1987, Page 29

Less fat in N.Z. beef

New Zealand beef has less fat than British beef, nearly 50 per cent less than* Australian beef, and about 60 per cent less than American beef, according to figures released, by the Meat Industry Research Institute. New Zealand beef is lower in fat because of the minftnum amount of marbling (the fat interspersed within the meat tissue), said Dr Brian Chrystall, who conducted the study. Staff at M.1.R.1.N.Z. also found that New Zealand beef is lower in sodium and uncooked meats from different animals and dif-

ferent parts of the animal,” said Dr Chrystall. “The cut with the lowest amount of fat was the eye of the round and the cut with the highest amount of fat was the brisket. “With the visible fat removed, the raw meat of than the meats from othercountries and is comparatively low in cholesterol compared with the British and American meats. “The research was conducted on both cooked the eye of the round was, only 2.2 per cent fat: that of the brisket was 4.4 per cent.”

Dr Chrystall said this showed that beef can be a very low fat food as long as the visible fat was removed before cooking — and cooking methods did not include adding more than a scant amount of extra fat or oil. The study was prompted by the increasing health consciousness of many consumers. “Because of public concern about fat and cholesterol levels — and the misconception that beef and lamb are high in these — the results of the study have been extremely pleasing,”