Positive red meat facts 'inconvenient' for radical vegans and vegetarians

“They cobble together assumptions based on often partial research and blend incompatible statistical correlation with meat consumption figures that are often far higher than the average UK intake.”

In response, HCC was redoubling its efforts to educate teaching and health professionals and food commentators about the true facts.

Mr Roberts added red meat was a great source of protein, B vitamins, iron and zinc, with many young women in particular, deficient in these nutrients.

It came as the levy bodies announced a jointly commissioned project to measure, manage and monitor beef and lamb’s environmental credentials.

The project anticipated increased but also sought to highlight the positives of the UK’s predominantly grass-fed system.

The levy bodies have appointed ADAS to deliver the £29,000 project, funded by the money ring-fenced for collaborative projects.

The project will look at existing sustainability frameworks globally and assess their relevance to UK livestock production.

It will then monitor the key components to measure the current sustainability of beef and lamb production, track progress and compare with global competitors.