The World Health Organisation's recent classification on red meat being probably carcinogenic could provide a rare opportunity for New Zealand, says a Lincoln University expert.
New Zealand beef Photo: 123rf.com
Agribusiness and food marketing programme director Nic Lees said the classification could be seen as a significant risk to New Zealand's red meat exports.
But Mr Lees said the report failed to distinguish between the consumption of beef, and lamb and other non-bovine meats.
And he said most of the studies completed had only been done on grain fed beef and dairy products.
"Most of these studies have not been done on the type of meat we produce. We know grass-fed beef has a completely different fat and nutritional profile to grain fed beef. Much of the red meat studies are done in countries where the beef is produced in feedlots, and fed a high carbohydrate corn diet.
"If we are prepared to differentiate our products as natural and healthy and not continue down the maximum production lowest cost model of the past, New Zealand could benefit. The question also needs to be asked if all red meat is created equal, as the report fails to distinguish between the consumption of beef, and lamb and other non-bovine meats."
