Beef + Lamb New Zealand launches new website
New Zealand’s red meat sector is making it easier for Kiwis to find the facts about the production and consumption of beef and lamb.
The ‘makingmeatbetter’ website, developed by Beef + Lamb New Zealand (B+LNZ) and the Meat Industry Association, brings together independentlyverified facts and insights about beef and lamb from a health, nutrition and environmental perspective.
B+LNZ chief executive Sam McIvor said New Zealand farming methods were different and more sustainable.
‘‘However, a lot of what people hear about red meat production is based on international research and overseas farming systems.
‘‘It’s important New Zealanders have access to the facts about how we produce meat in this country and what that means for their health and the health of our environment,’’ McIvor said.
McIvor said New Zealand farming was a model for how to produce healthy red meat in a sustainable way.
‘‘The way we farm is better for animals, better for you, better for the planet and better for communities.’’
Sheep and beef farmers share the concerns of many of their customers about issues such as climate change, biodiversity loss and water quality.
‘‘New Zealand red meat production already has some great environmental stories to tell but our farmers recognise it’s a lifetime journey.
‘‘The New Zealand sheep and beef sector has a goal of net carbon neutrality by 2050 and is already a long way towards achieving this.’’
B+LNZ nutritionist Fiona Windle said consumers were also looking for reliable sources of information about diet and health.
‘‘Like everyone, we hear a lot of polarising and confusing views out there about what’s good for us.
‘‘The reality is grass fed meat, like we produce in New Zealand, plays an important part in a healthy and balanced diet,’’ Windle said.
Lean red meat could be described as nature’s power pack – delivering a lot of nutrition, in a moderate serving.
Naturally low in sodium, red meat provides high quality protein with all the essential amino acids along with bioavailable iron, zinc and B vitamins that play a part in growth and development of children, supporting immunity and fighting fatigue, Windle said.
The red meat sector contributes income of $3300 a year to every household in New Zealand and generates $12 billion in income a year for New Zealand.
It’s New Zealand’s second largest merchandise exporter and accounts for just over 16 per cent of New Zealand’s total exports.