Bite into some meaty facts behind a great Aussie tradition
THERE isn't a doubt that a classic backyard barbecue is at the heart of Australian culture.
But when we separate the meat from the gristle, what are we really putting on the grill?
Some interesting facts and figures derived from a nationwide healthy survey reveal meat makes up a large portion of the Australian diet.
The National Health Survey conducted in 2011-12 found that Australians aged 2 years and over reported consuming an estimated 3.1 kilograms of foods and beverages (including water) per day.
This was made up from a wide variety of foods across the major food groups.
Meat, poultry and game products and dishes were consumed by around seven out of ten people.
Which meat, you ask? It turns out it is not beef or lamb us Aussies are opting for most.
Chicken was the most commonly consumed meat within this category with 31 per cent either eating a piece of chicken or eating chicken as part of mixed dish.
Beef was consumed by 20 per cent of survey respondents on the day before the interview.
But what are we drinking with our steak and barbecue ribs?
Well it turns out we're not all standing around the barbie with a stubby in hand.
Alcohol consumption per capita has decreased in Australia the five years leading up to 2016.
In terms of pure alcohol content, the figure has fallen from 10.3 litres in 2011, to 9.7 litres in 2016.
And when we do drink alcohol, we're less likely to be drinking beer than in years gone by.
In 1995-96, beer represented 54 per cent of all pure alcohol consumed, and this figure fell to 40 per cent in 2015-16.
In 2014-15, 80.6 per cent of Australians aged 18 years and over had consumed alcohol in the past year.
Only a little over 10 per cent of Aussies reported they had never consumed alcohol.
When it comes to gender, men are ahead of the drinking game.
At 85.6 per cent, more males had consumed alcohol in the past year than females, 75.5 per cent of which had indulged in a tipple.