For the Love of Meat

Matthew Evans explores the impact of eating meat on our health, animals and the environment. 

Australians are the second biggest meat eaters in the world. Find out where our meat comes from in For the Love of Meat with Matthew Evans.
For a meat eater who cares about the planet and the welfare of animals, it's a jungle out there. There are so many choices. Matthew Evans has some suggestions on...
Here's what meat labels really mean: what’s real and what’s not worth your attention.
Join Matthew Evans in this immersive 360° virtual reality experience to find out where our meat comes from.
Matthew Evans asks: Should those of us who eat meat have more interest in animal rights than those who don’t?

More sustainable eating

Rethinking what we eat, and where and how food is produced...

This provocative documentary series highlights the complex and sometimes shocking truth about Australia’s seafood. Catch up on the entire series on SBS On Demand.
Matthew Evans asks: Should those of us who eat meat have more interest in animal rights than those who don’t?
Think of this as "An Eating Guide For Conscious Carnivores". I've been thinking a lot about our decisions on what cook while making For The Love of Meat. You can...
Australians eat heaps of meat – more than almost any other country on earth. Matthew Evans says it’s time we had an honest discussion about whether that’s a good...
Dietician Karen Inge explores the place of meat in the modern Australian diet and the health benefits and risks associated with it.

For the Love of Meat recipes

"French for ‘bohemian’, this dish from Avignon is cooked and served in a cast-iron skillet. Place it in the centre of the table and serve with salad and crusty...
"Strata is a bit like a savoury bread and butter pudding. It’s best if you let the strata sit for a few hours so the egg custard can soak into the bread. If you...
"This is a super-fast weeknight dinner that uses a small quantity of chicken livers, which are big on flavour. You can pick up chicken livers at most good...
"I like this recipe as it uses lots of things that grow locally around the farm – beef, saffron, walnuts and tomatoes. It’s an intriguing mix of big, sour and...
‘Don’ is short for donburi, which is a Japanese rice bowl, and soboro means ‘crumbled meat’. This minced chicken cooked in a sweet-salty sauce with vegetables and...
"This is a great example of nose-to-tail eating. Beef heart is a working muscle, and like any good steak, needs fast cooking over high heat to remain tender....
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