Two 500g retail samples of thirteen beef, eleven lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne in 2002. One sample of each was cooked using standard low fat methods, and the lean and separable fat components of each raw and cooked sample were analysed by the National Measurement Institute in Melbourne for macronutrients, cholesterol, vitamins A, B1, B2, B3, B6, and beta-carotene as well as sodium, potassium, calcium, iron, zinc, magnesium, manganese, and phosphorus. This study also provides the first analyses of the vitamins pantothenic acid, B12, D, E and folate, and the minerals copper and selenium in Australian red meat. The nutrients in 100g of trimmed lean meat were compared to the new recommended dietary intakes for Australians. While there are some differences between the four meats, in general lean red meat is low in fat (<7%), and a particularly good source of protein, niacin, vitamin B6, vitamin B12, phosphorus, zinc and iron, with 100g providing more than 25% male adult RDI of these nutrients. Red meats also provide more than 10% RDI of riboflavin, pantothenic acid, and selenium.