Barbecued, stir-fried or roasted, there’s no doubt that Aussies love their meat. Consuming on average nearly 100 kilograms of meat per person per year, Australians are among the top meat consumers worldwide. But with statistics showing that most Australians suffer from a poor diet, and red meat production adding to greenhouse-gas emissions, finding a balance between taste preferences, environmental protection, and health benefits is becoming critical.
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