The 1997 national nutrition survey of adults in New Zealand, showed the average daily red meat intake for women to be 31 grams of beef/veal and 8 grams of lamb/mutton. For men, the average daily intake showed 60 grams of beef/veal and 14 grams of lamb/mutton. The average total intake of beef and lamb for a New Zealand adult is, therefore, around 57 grams per day.

Based on the current definition of processed meat from the Food Standards Code, national nutrition surveys and sales figures of some manufacturers, processed meat consumption is approximately 23 grams per day (15 grams for females and 30 grams for males).

Fresh meat means the skeletal muscle of any slaughtered animal and includes all muscle meats of beef and veal (steak, mince, roast etc), casseroles/stews, stir-fries; and all muscle meats of lamb/mutton (chops, mince, roast etc), casseroles/stews and curries.

Processed meat means a meat product containing no less than 30% meat, where meat has undergone a method or processing other than boning, slicing, dicing, mincing or freezing, on whole cuts or pieces, either as a single meat or in combination with other ingredients or additives, and includes manufactured meat and cured and/or dried meat.

From 10 countries observed, an estimated comparison of fresh meat consumption can be made. Note: The majority of us eat meat in amounts well within the national nutrition guidelines.

The composition of different processed meats, the types of processed meat eaten and the definition of processed meat vary widely between countries, therefore only an estimated comparison can be made. From 12 countries observed, New Zealand has the third lowest rate of processed meat consumption per day

NOTES:

1. Both EPIC and New Zealand surveys were measured with 24 hour recall.
2. New Zealand and Australian consumption of beef/veal and lamb/mutton derived from national nutrition surveys in 1997 and 1995 respectively. 
3. * Women measured only in France and Norway for processed meat.
4. UK measure for processed meat is general population. 
5. European processed meats include: ham (raw and cooked), bacon, sausages, salami.
6. NZ processed meats include: sausages, luncheon, frankfurters, saveloys, salami, meatloaf, meat patties.  It does not include pies and pasties.
7. Results from LINZ were compared to smallgoods consumption per capita from one of New Zealand’s largest manufacturers.
8. The definition of New Zealand and Australian sausages is fresh meat that is minced, or combined with other foods encased or formed into discrete units.  A sausage must contain no less than 50% of fat free meat flesh and the proportion of fat in sausage must be no more than 50% of the fat free flesh content.
   

REFERENCES:

1. Blakey, C.W. (2006). Processed Meat Consumption. Report No. 2006.134, LINZ Applied Research Unit, Dunedin,New Zealand: University of Otago. (Derived from the 1997 National Nutrition Survey and 2002 Children's Nutrition Survey).
   
   
2. Linseisen, J. (2005). Dietary intake of different types and characteristics of processed meat which might be associatedwith cancer risk - results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC). Public Health Nutrition: 9(4), 449-464.
   
   
3. NZ Food: NZ People. (1999). Key results of the 1997 National Nutrition Survey.
   
   
4. LINZ (2001). Meat Consumption. Report No. 2001.106, LINZ Activity and Health Research Unit, Dunedin, New Zealand: University of Otago.
   
   
5. Linseisen, J., Kesse.E., Slimani, N., et al. (2002). Meat consumption in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts: results from 24-hour dietary recalls. Public Health Nutrition 5: 1243-1258.
   
   
6. World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. Washington DC: AICR, (2007).
   
   
7. US data based on United States Department of Agriculture as reported by Cattle-Fax, National Cattlemen’s Beef Association (2006).