IT'S official: red meat - and lots of it - is the food of champions.
Private chef to the Geelong Football Club, Adrian Millman, revealed the secret to success for the top-of-the-table club was a protein-based diet high in beef.
"The players eat a lot of protein, especially during recovery and after training," Mr Millman said.
The club has done away with fancy nutrition plans and reverted to "simple food".
Typically, fillet and porterhouse steaks of 250-300g are served at lunch and dinner.
Mr Millman sources all his produce fresh and makes his own mince, soups and casseroles to minimise waste.
"You get nutrition from the bones in soups and some lesser cuts can be very high in protein," he said.
The experienced chef prepares three meals a day, six days a week for the players and officials who eat together before and after training - a team building practice that has helped instil a sense of family around the club.
"You know what they say: a champion team will always beat a team of champions," Mr Millman said.
