TheJakartaPost
Please Update your browser
Your browser is out of date, and may not be compatible with our website. A list of the most popular web browsers can be found below.
Just click on the icons to get to the download page.
Aussie Beef & Lamb highlights nutritional iron during Iron Awareness Week
Change text size
Gift Premium Articles
to Anyone
Share the best of The Jakarta Post with friends, family, or colleagues. As a subscriber, you can gift 3 to 5 articles each month that anyone can read—no subscription needed!
O
n Monday, the start of Iron Awareness Week, Aussie Beef & Lamb held an event showcasing the importance of healthy red meat consumption and raising awareness about the global issue of iron deficiency.
The event was a combination of a talk show and a live cooking demonstration and featured Emilia E. Achmadi MS., RDN, a clinical dietician and sport nutritionist, alongside Chef Chandra Yudasswara.
During the informational event, Emilia led the talk show segment, presenting slides that highlighted the benefits of responsibly maintaining a diet that contained a healthy amount of red meat and the negative side effects of iron deficiency caused by a lack of red meat consumption.
“In Indonesia there’s a common misconception that red meat isn’t healthy and that it leads to high cholesterol. It’s actually a great source of dietary iron nutrients like heme and nonheme, you just have to consume it in moderation,” Emilia said.
She added that eating red meat up to three times a week, or having it every other day, was more than sufficient to meet one’s iron needs and that any more than that could lead to health issues.
“The human body can only digest around 500 to 600 grams of meat a week to have it be beneficial for health. In Indonesia, the popularity trend of red meat is now skewed toward Wagyu, or fat-rich cuts of meat like the ribeye. Of course, eating these types of red meat in excess is not healthy,” she added.
Iron deficiency is one of the most common nutrient deficiencies in the world and can lead to a number of negative side effects. The symptoms include a weak immune system, lethargy and even stunting for babies and young children.
The second half of the event was led by internet-personality chef, Chef Chandra Yudasswara, where he demonstrated how to properly handle a fresh cut of sealed tenderloin.
“You don’t need to wash good cuts of meat with water. Doing so actually rinses away the good nutrients and can introduce bacteria from the water into the meat,” he said at the start of the demonstration.
Chef Chandra then proceeded to effectively butcher the tenderloin, showcasing how anyone could optimally make use of a fresh cut of meat. He then ended his presentation by cooking the multiple cuts of tenderloin that he had prepared using various methods such as roasting and pan-searing.
Iron is a vital nutrient crucial for daily human consumption. However, the body lacks the inherent capability to synthesize it, thereby underscoring the importance of obtaining it from foods abundant in iron. This serves as the catalyst for Iron Awareness Week and why Aussie Beef and Lamb is continuing its efforts to teach customers about the significance of a healthy diet that includes high-quality red meats.
