Nutritional value
Red meat is a good source of protein and of a wide range of minerals and vitamins, notably B vitamins and iron. It is thought that the chief reason that many children nowadays are short of iron is that they are eating less red meat. Lean meat is low in saturated fat: there is only 1.7g of saturated fat in 100g of lean raw beef, which is less than in chicken. To avoid the risk of BSE in beef, go for organic.
Using red meat
Choose quality, lean cuts of meat and cut off as much visible fat as you can before cooking (in winter, feed it to the birds who need fat to keep warm). When making casseroles, skim off the fat at the end of the cooking time. A fat-separator jug is ideal for removing liquid fat from casseroles and gravy.
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