“There is plenty of scientific research investigating the importance of protein in athletic training and performance. There are a number of factors that are worth considering; protein type, protein quality and protein timing. These issues are important for my athletes in the context of pre-season where we hope to make the biggest changes in body composition. Irish Biltong provides a lean source of protein with a full complement of amino acids and their single serve packet provides just the right amount to optimally support recovery from training. Post gym I give the players the handy 30g packet – I’m happy that we are ticking boxes from a nutrition and sport science perspective and the lads are getting a tasty snack.”
“The benefits of looking at protein intake extend beyond athletic performance. Most people are familiar with the idea of losing bone as we age; this loss is also evident in muscle. One of the areas of research investigating preventing muscle mass loss with age (and we’re not talking 80 year olds! Losses are observed as early as after the age of 30 years ) is protein intake. Irish people generally eat 70% of their total daily protein intake at one meal – dinner. This means that opportunities are lost at breakfast, lunch and snacks to prevent age related losses in muscle mass. Current recommendations suggest eating protein containing foods at each meal and snack (breakfast, lunch, dinner, mid morning, mid afternoon) with 20 g as the amount of protein most frequently recommended. This aims both to offset age related muscle mass loss, but also to use the satiating value of high protein foods (how full you feel having eaten something) to better manage hunger, portion control and weight.”
“A 30 g serving of lean protein, such as Irish Biltong, will provide 21 g of quality protein in approx. 80 kcal. Its an Irish product, tastes great and the players here at Munster Rugby can’t get enough of it!”
Dr Catherine Norton
The Irish Biltong Co is a family owned business in County Kildare.
John and Noreen Doyle both come from farming backgrounds and John has been in the meat industry for over 25 years.
Their family history and experience in agricultural processes, along with rearing Irish grass fed cattle on their own farm, allows the Doyles to give people that essential ingredient of trust that every customer needs.