A study undertaken by the University of NSW revealed that Australian red meat production is much more efficient than often reported.

The three year Life Cycle Assessment (LCA) study across three production systems in Victoria, NSW and Western Australia has shown that the carbon emissions from sheep and cattle meat production were amongst the lowest in the world.

Based on figures from the research, eating red meat three times a week results in between 164kg to 258kg of carbon dioxide equivalent emissions a year which is vastly different to figures previously quoted that claim up to 1.5 tonnes.

Meat and Livestock Australia's (MLA) managing director, David Palmer said this data gave an accurate reflection of carbon emissions for Australia's unique production systems.

"Most Australian cattle and sheep are raised in a natural environment feeding on pastures with little or no use of fertilisers and it is unfortunate that until now inaccurate and exaggerated figures have been used."

"These Australian figures enable us to start having a more meaningful discussion about the industry's environmental impact."

Meanwhile, a recent report by the Queensland Government looked at the total carbon balance on grazing lands in that state, which accounts for 47 per cent of Australia's cattle production, and found they were close to carbon neutral and may in the near future be a net carbon sink.

The United Nations', Food and Agricultural Organisation (FAO) also released a report recently that found grazing lands have the potential to help minimise net greenhouse gas emissions through specific practices, especially those that build soil and biomass carbon.

Mr Palmer said that the LCA figures were useful to provide a benchmark.

“Most people are not aware that livestock is the only production industry in Australia to have reduced greenhouse emissions since 1990,” he said.