By following current advice on red meat consumption – up to 500g cooked weight per week – we can benefit from the rich protein and nutrient content of red meat while keeping intakes in balance with other helpful foods.
 Ruxton CHS et al. (2013) Micronutrient challenges across the age spectrum: Is there a role for red meat? British Nutrition Foundation Bulletin, 38, 178-190. Calculated from McCance & Widdowson’s Composition of Foods.