Red Meat: Good or Bad?
The media loves telling us how bad red meat is (have you heard about the new study claiming red meat may cause an early death?). Meanwhile, dietitians say it can be part of a healthy diet. So what’s the real deal?
All That Cancer Talk
You can’t miss the negative buzz swirling around red meat. This week, the Washington Post had an interesting piece on how eating beef or pork increases your chances of dying early. This Los Angeles Times article from last year claimed “the news for red meat is getting worse and worse” when a December 2007 study linked red meat to an increased risk of various types of cancer.
In 2006, another study of more than 90,000 women tied breast cancer to eating the red stuff. In 2005, the American Cancer Society said eating red meat increased your chances for colon cancer — but they also said that there is a greater risk of getting cancer from being obese (and being a coach potato) than eating red meat.
Some scary stuff to say the least.
Other Noted Risks
Processed meats such as sausage, deli meat and hot dogs contain nitrites, which help preserve and prevent stuff like E. Coli from growing (did you think hot dogs were naturally that red?). These chemicals have also been linked to cancer risks. Good news is there are nitrite-free meats available.
Let’s not forget the possible problems from cooking at high temperatures, especially grilling over charcoal — that’s also linked to increased cancer chances. And you’re probably wondering if those “grass-fed” labels make a difference. Conventionally raised cattle tend to have a higher ratio of omega-6 to omega-3 fats, which research indicates can increase the risk for heart disease. Many folks are opting for grass-fed meats that have a more balanced ratio of the fats.
So What’s a Carnivore To Do?
By now, you’ll probably want to ban red meat from your shopping cart or tear your hair out! Not so fast. Do you see every meat eater in town running around with various types of cancers? I don’t. Yes, there is loads of evidence against eating red meat, but pinpointing the exact cause of the cancers is difficult and unknown at this time — and there are many factors to consider (especially what’s added to the meat or how the animal was raised).
If you want to eat meat, your best bet is to go lean and eat it in moderation. And beef isn’t the only red meat — don’t forget about lamb, veal and bison. Lean cuts of beef include tenderloin, top and eye rounds, sirloin and flank. Look for lamb shanks, sirloin or rack of lamb. If you rely on ground beef a lot, look for packages labeled 90% lean or higher. And be mindful of portions: no more than 4 ounces, which is about the size of a deck of cards.
It’s just as important to prepare — and pair — your meat with low-fat, wholesome ingredients.
- Here are some delicious recipes that do just that:
- Steak Tacos
- Mint-Pesto Rubbed Leg of Lamb
- Beef Stir-Fry
- Veal Scaloppine
- Roast Beef Sandwich
- Beef Tenderloin
Thanks for a bit of common sense amid a sea of fear-mongering. Our local news’ TV teaser was “Red meat will lead to an early death.” Seriously? How is that responsible journalism? I guess “Eating too much of anything that isn’t completely healthy can be bad for you” just lacked the ability to draw in viewers.
Vegetarian diets are indeed healthy but I think the import reason to give up meat is for compassion for animals. Please see this video: http://meat.org
I’m not sure I will survive without meat
I saw some bison steak in the grocery this weekend and got some. My wife and kids don’t want to try it but I’ll find out how it tastes like soon. Too bad it’s the bad stuff that makes meat taste good. 
In response to those who have commented – thank you.
I am a sustainable Buffalo rancher, that raises free-roaming, pastured only, grass-fed only, antibiotic & hormone free and field harvestd bison meat. Please know that there are ranchers that care about the environment, the animals, and quality healthy food. Making available to you healthy red meat for your occasional consumption.
Also – Roland it tastes great without the bad stuff!
That meat site is so filled with bias, which I suppose any normally intelligent person would understand. merzog, you do the world a great disservice in supporting something like that.
My mom has always warned me about eating too much red meat, but i LOVE steak. What I try to do is not to eat it so often and to pair it with nutritious veggies like asparagus or green beans. As a carnivore, the bad news of eating red meat leading to an early death concerned me but what about those folks back in the day who lived to be 100 or even more? The concern should definitely be about the added hormones and other not so healthy options that are out there, so when in the mood for a juicy porterhouse, look for a grass-fed, all natural product.
I am an avid carnivore 69yrs old. I eat all other meats, including fish and crustaceans. I have been a patient of chrons desease since 1972. I have no ide3a how long I will last, but if you thought this article did any good for carnivores, think again. “IT DON’T”
Man I was just about to go throw out that NY Strip loin I just cut up and froze, then I changed my mind.. I like my steaks grilled over charcoal too. The way I look at it is EVERYTHING causes cancer and it does seem like every other person gets it at some time in life. I enjoy the days I have and good eats is a very big part of my enjoyment!!
Don’t forget venison either!!
My parents ate beef 6 days a week (chicken on Sundays) all their lives and both lived to be 92 years old. They were healthy and active. So much for the beef
myth. I’m not going to give up beef or pork.
Didn’t anyone read the end of the NY Times article? It sounds the climate change, green, vegan people must have performed this study:
“In addition to the health benefits, a major reduction in the eating of red meat would probably have a host of other benefits to society, Popkin said: reducing water shortages and pollution, cutting energy consumption, and tamping down greenhouse gas emissions — all of which are associated with large-scale livestock production.
“There’s a big interplay between the global increase in animal food intake and the effects on climate change,” he said. “If we cut by a few ounces a day our red-meat intake, we would have big impact on emissions and environmental degradation”.
Well, heck, red meat will kill you, chicken carries salmonella and fish may contain unhealthy levels of mercury. But whatever happened to “all things in moderation?” Most folks don’t eat red meat 7 days a week. I think it has a place in a varied, nutritionally sound diet. I do opt for the all natural Angus that my local market carries, I am eating more fish and chicken these days and we have meatless nights each week. Still, I don’t think I’ll be giving up rib eyes and burgers.
I’d rather have 50 years with great steaks than 100 without. Living forever is not my goal.
Everything in moderation is right. I treat myself to red meat once every month or so. I do eat chicken and sustainable seafood. To the person who said that Vegan is not only better for you but is about compassion towards animals, by the fact that humans have not only molars but canine teeth means we are designed to eat meat. I think we over consume almost everything including meat which again comes back to moderation. I dont wear fur though lol. When looking for meat of any kind dont just focus on cut but look for words like organic, sustainable, and green. Chances are youre headed in the right direction. To the person made it clear they think the green movement is pointless the article is just saying that there are many benefits to cutting back its not saying to completely cut meat out. We have brains so that we can see that our actions have consequences. Climate change has always existed but we are definitely helping to speed it up. And maybe its not just the red meat’s fault. Over population also causes higher disease rates. And think of the lbs of raw meat that go unsold in stores. God bless the green bison farmer. And I agree you don’t need the bad stuff to make it great!
I think everything is bad if you eat just the same every day. Eating everything is good, and also red meat is good. But with vegetables, bread…
Is it the red meat or the nitrates and nitrites in the red meat that cause the cancer? All modern processed meats have preservatives in it and most people eat these types of foods.
There are groups of isolated cultures, Masai Tribe in Africa and Eskimos, eat meat on a regular basis and have excellent health. (Although, they may die early from other things, not meat related).
Eat free range organic and if you can’t eat in moderation.
This latest so called study telling us that if we eat more than 5 ounces of red meat per week will dramatically increase our risk of early death, is just unbeliveable! Humans have been red meat eaters forever, yes our ancesters didn’t live as long, but they also didn’t have our technology! I know many people that have lived beyond 80 years that eat red meat frequently, to say anything over 5 ounces will kill us is just not acceptable or a reliable study!
The great chef Julia Child thought that the progressing spastic fear of food destroys the entire point of enjoying life.
If you believe you can time your death or further, believe the insane idea you can prevent death then your life will have been wasted anyway.
Lastly; respect nature, if humans do not eat the meat then wolves will.
bon appetit
Again with all the alarmist studies. I had to see this article just so I could laugh. While it is true we shouldn’t eat a ton of red meat drenched in butter and fat everyday, or live off of bread, we also were not made to live completely off of vegetables. People are so afraid of cancer that in their search for answers they will point at anything. Just live your life already, people! The fact is, anything can take you at anytime- grasping at straws does nothing but cause worry and decrease your joy of life.
Something is gonna kill me when its my time. I don’t smoke,dont drink, exercise daily, drink plenty of water….lord knows I am eating meat!!
syn – I loved your comments, and I agree whole-heartedly! It really shouldn’t surprise anyone that red meat causes cancer. Everything does, right? (Even stress!) The fact is, nobody knows for sure what the links are to every kind of cancer. I’m glad there are medical experts out there trying to find cures. We need people exploring all the common threads, but it’s an exploration that should not be expected to end soon…especially not with such a generalized theory of “all red meat” yadda, yadda, yadda. So, live while you can, and enjoy what you like. As long as it doesn’t hurt anyone else, by all means… :7)
As a Nebraska Beef and Pork producer two things frustrate me. 1) Why do many consumers automatically assume that natural, organic or hormone-free products are better for you? Why is the agricultural industry the only industry that is viewed negatively if we utilize the latest science and technology? At my family farm, we are cattle feeders and when we have a load of cattle shipped to us, we make sure they have their proper vaccinations and give them a growth implant. This implant is safe for the animal and basically allows them to convert feed to pounds more efficiently. What does this mean? They get to their market weight faster consuming less feed, producing less manure and drinking less water. We also use the manure and apply it to our crops in place of chemical fertilizers. Environmentally friendly…I think so! Have you ever thought about why hormones are bad for you? In a single serving of beef, there are 1.83 nana grams of hormones. In vegetables, thousands more. Also, in a single birth control pill there are 36,000 nana grams of hormones. There has been no evidence from the USDA or FDA that proves natural or organic foods are better for you, they are just raised differently.
2) As producers, we are caretakers for animals and it is our moral and ethical responsibility to provide the best care possible. Our industry has a few bad apples but please don’t judge the rest of the industry on those bad apples. If you have a question about your health you will probably go to a doctor, a finance question you might talk to a banker, if you have a question about how your food is raised please talk to a farmer or rancher and not the Human Society of the United States or PETA. They have one agenda…and that is to promote a vegan society.
Highland Beef is consistently much lower in fat content and cholesterol than other breeds. It is so lean that it compares with chicken and fish fat content. Their heavy coat insulates against a harsh climate and reduces the need to develop excess back fat
I eat very limited amount of meat since I get very sick if I eat any more than a few bites. The doctors I’ve seen can’t figure out why. Anyway, eating too much of any thing is bad. I’ve tried organic meats and find that they make me less ill but they are more expensive so I can’t afford it very often.
I feel strongly that the amount of chemicals and hormones in the commercial food supply are making us all very unhealthy. Whenever possible, grow your own, or find local suppliers that use organic practices.
As a cow-calf producer, our farm is the first link in the beef chain. Our livestock is well cared for, healthy and evidently happy. In my husband’s absence, my son and I have had complete responsibility for the welfare of about 200 head. In three week’s time we have had three sets of twins (I am told this is a result of good health and nutrition in the mother). Two of these have spent a total of a week in our basement laundry room due to inclement weather and rejection by the mother. For those who criticize the treatment of “food animals” I ask how many would endure “living in a barn” for the sake of a baby farm animal? I doubt that most members of organizations like the HSUS and PETA would expend the energy required, much less the hours necessary to care for the entire herd, in addition to the helpless babies who shared our home. If done properly and well, it’s a 24/7 proposition.
We truly care about the welfare of all of our cattle but also consume red meat, regardless of the warnings of health issues. I don’t think the consumption of them will be what kills us!
If there is concrete evidence that red meat is bad for u why are there no warnings on the packet? I just feel im being made 2 smoke outside in the cold, My beer is going up nearly a £1 now i cant eat a steak and chips!!! They’ll be telling us sex causes cancer next!! although i think my missus must believe that already, it may explain a few things
All im saying is if u listened to all the scare mongers what would u actually be still aloud to do?
There is no such thing as organic. Although some people would like to think there is. Acid rain falls on all crops. Unless you are giving filtered water to your livestock, then they are drinking acid rain and we are all consuming it whether in vegetables or livestock. Its part of the “food chain”. The only thing different about organic is the price is higher and you are taught to believe you are eating healthier. I use to buy organic until I got smart. And by the way, “global warming” is a crock too! Just look up “global warming scam” on the internet. In a nutshell, it is man made with man made instruments that were interpreted wrong from day one. The media just need something to talk about to keep you interested. I know, this is about red meat. Sorry, I just had to throw that in! I have been a “health nut” since the age of 15. I care about what I eat and meat is a food group. It is full of iron and protein. I would never raise my kids as vegetarians. They can make that decision when they are old enough. Beef is innocent until froven guilty!
I appreciate the farmers who wrote to mention that they raise animals in a proper and careful manner. It is the factory farms that do not. Most of the meat consumed in America comes from a factory farm. I do not put all farmers in the same category as that would be foolish. Almost as foolish as being ignorant of the rules that regulate those factory farms. Lack of rules would be a better term. The USDA and FDA are corrupt facades run by the industry they were designed to regulate. Please, if you are going to eat red meat of any variety, seek out farmers like Janet and Jill who obviously raise the animals the way mother nature made them, eating grasses and without hormones, antibiotics and chemical pesticides. If you feed cattle what they were born to eat, grasses, not corn, they don’t need drugs to survive. And that is healthy for all of us.
I love a good Tone Steak well done. I just had mince beef with tomatoes and vegetable pasta for dinner and went back for seconds.
Thank you, Bella, for your kind comments. Your assumption about “factory farms” is however, incorrect. The majority of beef producers (I don’t have the correct percentage at my fingertips) in the US are family farms and ranches. Most cow-calf producers own less than 100 cows and are farming as a second occupation.
Calves are weaned at about 5-6 months of age, sold to a feeder who turns them into good pastures and occasionally supplements with grains. The calves are fed for several months and then resold to a feedlot as “stockers”. The feedlots house large numbers of cattle and feed them all they can eat of grains, silage and good quality hay. This is necessary because red meat eating Americans usually prefer the taste of grain fed beef, with the accompanying fat content. Grass fed beef has a “wilder” taste partly because cattle eat things other than grass when pastured.
The cattle reach slaughter weight in the feedlots and are then sold to the meat processors/packers. They include the large conglomerates that ultimately determine the prices paid to all links in the beef chain and eventually, the price paid by the consumer. Some of these are responsible for the recent, unfortunate recalls of “tainted” meat.
Many producers do use hormone implants. The science says that implants are a safe and effective way to improve gains on the same quantity of feed. We prefer to improve our genetics and the quality of our forage and produce a more natural product. Antibiotics are a necessary part of beef production. We all strive to produce healthy calves but occasionally they do get sick. Overuse of antibiotics are a shortcut most producers simply can’t afford.
We, as producers have a self mandated group of procedures know as the “Beef Quality Assurance”. This certification program helps us to provide a consistently safe and good quality product.
You may also be interested to know that much of the ground beef we eat is from dairy cattle that fail to produce the quantity of milk necessary to be profitable and their male offspring not suitable for breeding purposes. Because of lower milk prices recently, many herds have gone to slaughter.
Rest assured that most beef cattle farmers/ranchers strive to provide a safe and healthy source of protein to all consumers.
It contains protein and Iron and many other good things for you. Like many other things, when we hear they are “good” or “bad” for you in some study, we are like cattle somethings and tend to believe everything said. What is more accurate is that even pure grains are not healthy for you in high concentration, hence the substantial rise in type 2 diabetes. So eat some beef, be careful not to fry it too much, use the grill and, season well. Do some chicken and pork and the ever popular “hot dog” or klebasa while you’re grilling. Excercise, watch your weight, drink plenty of water and be healthy until the time you aren’t here any more.