It asks for a meat tax as a means to reduce consumption and alleviate the health costs that are emerging as the last line of battle of social networks.
Like the fake meat and the alternative barrier of proteins, and large parts of the carbon footprint and the debate on animal welfare, this particular tendency seems to be covered with misinformation and emotive holders.
The international media collected claims from UK university scientists that the imposition of price increases such as meat, lamb or pork would save up to 700 million pounds in the country's healthcare system.
Researchers at the University of Oxford claim that a meat tax could prevent up to 6,000 deaths in the UK one year, reports from the BBC reported.
Researchers have said that reducing portions of red meat consumption weekly to one week could also help cope with global warming.
However, leaders in the beef industry and health professionals in Australia have indicated no scientific support to support this argument and references have been made to the cancer and meat connections of the World Health Organization.
The red meat industry has become an easy and unjustified goal for groups that fight for animal welfare and the causes of the environment, said nutritionist Anthony Power.
From a health perspective, this was posing dangers and the call to a red meat tax was particularly worrying, he said.
"Eat more meat – and eggs, fish and chickens – without all the strange carbohydrates really seeing a reduction in weight and obesity and a reduction in diabetes," he said.
"Animal protein is so dense in nutrients in terms of minerals, vitamins, amino acids, and fatty acids, and for many patients it is the only thing in your diet that is positive and healthy.
The meat industry does not need to apologize for this fact but rather to educate society that has a healthy food in a sea of food deficient in almost all nutrients.
"The fact is that 70 percent of a hamburger meal is the bun, the sugar, the beer but the meat is to blame.
"We need to stop blaming the steak for all the mashed potatoes and baked bread."
The head of the Red Meat Advisory Board, Don Mackay, said that organizations could seek any selective research outcome and that the concept of meat tax seemed to be such.
The claims without scientific support and investigation with little rigor were possibly discredited, he said.
Opposition to the production of animal proteins has always been emotional and often very thin in the facts, he said.
However, the red meat industry had to "go back" and make sure that the right facts were put on the table, he accepted.