Casey Evans, of Owaka ... ‘‘A venison steak, cooked medium, served with chips and salad. Venison is my favourite red meat and it is very high in iron.’’
Wendy Thomas, of Paretai ... ‘‘I’m a beef girl, so I’d be a beef fillet, cooked medium to medium rare — mmmm delicious. In summer, I have it with a big, nice salad and in winter I’d have it with some veges.’’
Craig Thomas, of Paretai ... ‘‘It’d have to be a good cut of steak, probably a rib-eye or an eye fillet with chips, salad and a bit of peppercorn sauce on the side.’’
Les Coughlan, of Otanomomo ... ‘‘I eat red meat and three vegetables every day for an evening meal. I’d choose roast mutton with peas, corn and a bit of marrow or cabbage and gravy. Lamb is all right but it’s a bit soft, I’d rather go for a two-tooth,...
Rachael Wilson, of Romahapa ... ‘‘I’d go roast lamb so you can have cold meat the next day. I’d have it with classic roast vegetables — parsnip, kumara and pumpkin — in winter and with a salad in summer.’’
Bill Rowley, of Owaka ... ‘‘Any meat that’s red, I’ll eat it. If I had to choose, it’d be any cut of steak served with spuds, silverbeet and broccoli.’’
Willy Watson, of Owaka ... ‘‘A medium rare venison back steak — wild or farmed — served with mashed spud, peas, silverbeet and gravy.’’
Perry Moore, of Owaka ... ‘‘Roast mutton with roasties and gravy is where I’m at. Mutton beats steak by miles. Rural people are pretty lucky because we’ve got meat, a lot of townies don’t.’’
Shawn McAvinue visited the Catlins to ask people if they could only eat one cut of red meat for the rest of their days, what would it be and what would it be served with.
The World Health Organisation estimates about 1 billion people have iron deficiency anaemia globally.
A recent World Iron Awareness Week gave tips for optimising iron absorption, such as eating lean red meat.
