Fostering Leaner Red Meat in the Food Supply

Abstract

Increasing emphasis on the fat content of foods has focused particular attention on red meat and poultry because most of the fat is highly visible. At least some of the trend towards a decreased proportion of beef and lamb in total meat and poultry consumption in many countries can probably be attributed to consumer concern about the fat content of retail cuts of meat. Discusses the reasons for and implications of these trends; describes production and processing practices to facilitate the supply of leaner red meat. While there are formidable problems in reducing the fat content of beef and lamb in retail markets, in the long term these barriers need to be addressed to prevent further erosion of market share.

Citation

Watson, M.J. (1994), "Fostering Leaner Red Meat in the Food Supply", British Food Journal, Vol. 96 No. 8, pp. 24-32. https://doi.org/10.1108/00070709410068774