Red meat is naturally nutritious and a source of essential nutrients important for energy and immunity, along with healthy brain and muscle development and function.
In terms of protein, red meat is naturally an excellent source of high-quality protein.
Since 2005, greenhouse gas (GHG) emissions from beef, lamb and goats have fallen by 64.85%1. By 2030, The Australian red meat industry’s goal is to ensure there is no net release of GHG emissions from Australian red meat production.
This is all part of the red meat industry’s target to be carbon neutral by 2030 (CN30).
The red meat industry is a relatively small source of emissions in Australia, contributing only 10.3% of total GHG emissions.
Methane emitted by ruminants like cattle, sheep and goats is recycled into carbon in plants and soil, in a process known as the biogenic carbon cycle. It's an important natural cycle that's been happening since the beginning of life and methane breaks down within 10-12 years as part of the biogenic carbon cycle.
Eating red meat three to four times a week in healthy, balanced meals provides essential nutrients recommended for good health and reduces the environmental impact of overconsumption.
To eat a sustainable diet, Australian research shows that all foods, including red meat, must be sustainably produced, and sustainably consumed.
Research shows that the environmental impact of reducing red meat intake below recommended amounts is small.
Almost half a million people employed. Approximately 428,000 people were employed in Australia’s meat and livestock industry in 2020-21 and it generated a turnover of $75.4 billion.
Domestically, 93% of Australian households are regularly eating beef and 74% of households are regularly eating lamb. In addition to this, Australia is the world’s fourth largest beef exporter, despite producing only 3% of the world’s beef supply.
The Australian red meat industry cares about our animals and wants to ensure they have a life worth living.