Learn when and how to introduce meat to baby and use our tips to help you create perfect meat baby food purees!
Traditionally, medical professionals have recommended introducing meat to baby from around 7 months of age.
Chicken/turkey is usually introduced first and red meats next.
However, recent research has suggested that meat should be introduced as one of the first – or even THE first – complementary foods for babies, generally from 6 months of age. This is true for breastfed babies in particular.
The iron from breast milk is very bioavailable (meaning it is well absorbed by babies – see this page for more information).
However, when exclusively breastfed babies are introduced to solid foods, they begin to absorb less iron from their milk. This is because the iron in breast milk becomes ‘bound’ by the solid food they are consuming (commonly infant rice cereal).
Thus, it becomes important to ensure that the solid food given to a previously exclusively breastfed infant is high in iron. And one of the best sources of iron is, of course, meat (beef and lamb in particular).
Furthermore, new studies have found that the more finely ground the meat, the more easily the body can absorb this iron (more about that in our ‘How to Puree Meats’ section below).
Please note: Meat is a high protein food – and very large amounts of protein may put a lot of strain on your baby’s immature kidneys (read more about protein here). Therefore, we recommend offering regular, small quantities of meat mixed into another food (pureed vegetables, for example).
Read more about choosing the best first food for baby
A common concern about introducing meat to baby is that it may be more difficult to digest than most fruits and vegetables. However, correctly tenderizing, cooking and then pureeing meat breaks down its fibres and connective tissues and vastly improves its digestibility.
Planning on introducing pieces of meat for baby to eat by himself?
Then learn more about Baby Led Weaning
Pound your meat as soon as you bring it home from the grocery store, BEFORE you freeze it. This will save you precious minutes at mealtimes!
You can tenderize meat before cooking it by removing all visible fat, placing it between two sheets of plastic wrap, then pounding it.
You can use a meat pounder, a heavy rolling pin or even a heavy frying pan to do this. Flatten it to about 1/4 – 1/2 inch thickness all over (any thinner and it may tear).
In many cuisines across the world (Indian cuisine in particular) meat is marinated in milk or yogurt to tenderize it (the lactic acid in dairy products is believed to be responsible for this effect). Do NOT try this technique if your baby is sensitive to dairy products.
You might also like to try tenderizing meat by marinating it in apple juice. You may then simmer the meat in the apple juice to cook it, giving both a tasty and tender result!
Unless you will be pureeing meat to an almost powder-like consistency, don’t allow it to dry out too much during the cooking process or it will be tough and unappealing to your baby.
Please note, however, that it is very important to ensure that the meat you prepare for your baby is thoroughly cooked and not at all ‘rare’.
Nevertheless, fully cooked meat does not have to be dry and tasteless!
Foil wrapped meals make a great time saver!
No cooking pots to wash up afterwards!
When you initially introduce meat to baby, you may prefer to completely puree it.
Not only does this make it more digestible and minimizes the choking hazard for younger babies, recent research has shown that the iron from very finely ground meat is much more readily absorbed by your baby’s body.
This is a significant discovery and is well worth taking into consideration if low iron levels are a particular concern with your baby.
Learn more about how to freeze baby food
Any food has the potential to cause an allergic reaction and meat is no exception. You should only introduce one new meat at a time, following the four day rule and watching carefully for any sign of allergic reaction or digestive problem.
Individuals allergic to meat may react to all meats or only one type. The most commonly observed reaction to meat is the allergic skin reaction dermatitis. Beef and chicken are believed to contribute to more allergic reactions than turkey or lamb.
Although cooking meat does help reduce its allergenic potential, the possibility of a reaction remains nevertheless. If your baby has other allergies, or a family history of food allergy, be sure to discuss the introduction of meat with your doctor.
Processed meat – like ham, frankfurters and deli meats – are not suitable for your baby.
Not only are they high in salt, they may also contain undesirable additives and many are made with dairy products, which may trigger an allergic reaction in a sensitive baby.
The following recipes are a great starting point for introducing your baby to meat…
2oz (1/4 cup) chicken, cut into small pieces
1 small carrot, peeled and diced
2oz (1/4 cup) broccoli florets
homemade chicken stock or water
4oz (1/2 cup) lean pork
4oz (1/2 cup) sweet potato, peeled and diced
1/2 small apple, peeled, cored and diced
6 fl oz (3/4 cup) homemade chicken stock, apple juice or water
pinch dried sage
4 oz (1/2 cup) cooked ground beef
2oz (1/4 cup) cooked carrots
2oz (1/4 cup) frozen peas, thawed
1 white potato, peeled and cooked, then mashed with a little milk and butter
2 tbsp homemade beef stock
8 oz (1 cup) any ground meat
4 oz (1/2 cup) grated carrot
1 oz (1/4 cup) grated cheese
1 oz (1/2 cup) fresh whole wheat breadcrumbs
1 tbsp milk
Chicken recipes (approx 7 months+)
More chicken recipes (10 months+)
Meat recipes (approx 7/8 months+)