The term ‘farm-to-table’ is one of the latest buzzwords to get bandied about in the UAE – but how much do you really know about what’s on your dinner plate?
This year, it’s thought that one person every 2.4 seconds signed up for Veganuary on the first day of January, 36 percent of which will become permanently plant-based. But what about the other 64 percent?
Being vegan isn’t for everyone, but the increasing number of flexitarians and “social omnivores” show that more of us are changing the way we think about meat – and for good reason. Over the years, much research has gone into the effects of red meat in particular, linking its consumption to diabetes, cancer and heart disease. However, many nutritionists claim that red meat has high nutritional value, when eaten in moderation.
Environmental concerns also play a huge part in the meat-free movement, with the guilt of carbon-heavy food choices zapping the appetites of previously clamorous carnivores.
So how do we strike a balance? Through education and moderation, we can take advantage of the increasing number of ways to enjoy meat ethically and healthily.
The environmental impact: camel meat
Last year, the Intergovernmental Panel on Climate Change (IPCC) report urged world leaders, especially those in developed countries, to support a transition to sustainable, healthy, low-emissions diets.
One of the easier ways to make an immediate impact is to buy meat locally, and there’s no better way to indulge in Emirati culture than to try camel meat from a UAE camel farm.
Available at Al Ain Camel Farm and Al Nahda Farm in Abu Dhabi, as well as restaurants including Local House in Dubai’s Al Fahdi and Siraj in the city’s Souk Al Bahar, camel meat is undoubtedly one of the lowest omission meats you can eat in the emirates.
And, according to Dr Lina Shibib, a clinical nutritionist at Medcare Hospitals and Medical Centres, camel meat is also good for health when eaten in moderation.
“Camel meat is a lean source of protein and contains less fat than beef or pork,” says Dr Shibib. “It is also a good source of iron and zinc, which are important for maintaining muscle mass, supporting a healthy immune system, and helping to produce red blood cells.”
Like with red meat, however, consuming too much can increase the risk of health complications.
“It is important to monitor your intake and opt for lean cuts and balance the diet with other protein sources such as fish, poultry, legumes, and whole grains,” she says.
“The nutritional content of camel meat can vary depending on the animal’s diet and living conditions, and it is recommended to buy from reputable sources.”
Free-range, pasture-reared red meat
When buying locally isn’t possible, or the thought of camel doesn’t whet the appetite, then free-range, pasture-reared cuts are the next ethical choice. For Karam Hamadeh, owner of Dubai butcher shop, Meatology, sustainable meat always starts with the origins of the animal and the way it was raised.
“As a company, we aim to source our meat from cruelty-free farms,” says Hamadeh. “We also aim to include free-range meats within our product range.
“We are selective with our choice of farms where our meat is sourced and aim to include local meat wherever possible to reduce our carbon footprint.
“The farms we work with are family-owned and adopt a responsible approach when it comes to preserving resources. We also try to outsource local cattle meat.”
Meatology, which is based in Dubai’s Sustainable City, calls itself “the ethical butcher” and prides itself on providing sustainable meat to local restaurants, as well as individual customers. When shopping for meat, Hamadeh recommends asking questions about the source of the cuts.
“Our expert butchers are always happy to advise on the perfect cut for the culinary application,” he says.
“Like a finely polished diamond, an exquisite steak would have a source, cut, grading score, and the perfect thickness depending on the application.”
For general manager of Springbok Butchery, Paloma Campos, knowing the full journey from farm to plate is of utmost importance.
“Some people don’t make the connection that their steak or burger is coming from an animal,” says Campos. “It’s not about stopping people from eating meat – we are a butchery, and we believe in what we do – it’s more about wanting people to appreciate what goes into their meal.
“I would encourage people to be responsible when they are buying meat. Ask where the meat came from and don’t waste anything.”
Springbok, which delivers daily across Dubai and Abu Dhabi, is committed to sourcing its meat ethically, with 99.9 percent of its beef arriving from free-range Australian farms.
The butchery also uses no antibiotics, hormones, GMOs or other synthetic contaminants, with almost all of its beef being grass-fed.
Similarly, Silver Fern Farms offers purely grass-fed red meat from New Zealand, where animals roam and graze freely. By optimizing natural resources and using low-intensity farming practices, Silver Fern can minimize its environmental impact.
Farmers use a natural abundance of rainwater to grow grass and optimize livestock growth to match the natural grass growth curve – producing meats that are naturally leaner, rich in antioxidants and brimming with omega-3 fatty acids.
The impact on our health
Everything from the meat we choose, down to the specific cuts and how it was raise, affects our body, according to Dr Shibib, who is a keen meat eater.
And though meat is a key component of a healthy diet, she warns that dangers arise when it is eaten excessively or in processed forms.
“Red meat, such as beef, pork, and lamb, can provide several health benefits when consumed in moderation as part of a balanced diet,” she says. “It is high in protein, iron, zinc, vitamin B12 and creatine which are all important for maintaining muscle mass and supporting a healthy immune system.
“It’s when we eat too much meat that problems can arise, caused by high saturated fat and cholesterol, inflammation, and insulin resistance. This can lead to heart disease, type 2 diabetes, certain types of cancer, obesity, kidney disease and osteoporosis.”
According to The World Health Organization (WHO), 50g of processed meats a day, such as bacon, sausages, and deli meats increases the risk of developing colorectal cancer by 18 percent.
The American Heart Association recommends no more than 170 grams of lean meat, poultry or fish per day, though both quantity and quality play an important role in managing meat.
Dr Shibib’s five top tips for eating meat
- Balance protein sources: Strive to consume a variety of animal-based foods, such as lean cuts of meat, fish, eggs, and dairy products, to ensure adequate protein intake and a balance of essential amino acids.
- Limit processed meats: Minimize your intake of processed meats, such as bacon, sausages, and deli meats, as they are often high in sodium, saturated fat, and preservatives.
- Incorporate plant-based foods: Eat fruits, vegetables, legumes and whole grains to provide a balance of essential nutrients.
- Consider the way the meat is raised: Opt for grass-fed organic or meats over conventionally raised, grain-fed meats and consider the environmental and ethical implications of your food choices.
- Pay attention to portion size: Consume meat in moderation to reduce the risk of heart disease, type 2 diabetes, and certain types of cancer.
