Moderate consumption of lean cuts of organic grass-fed beef is an excellent source of protein and vitamin B12.

Scientific evidence is accumulating that meat itself is not a risk factor for Western lifestyle diseases such as cardiovascular disease, but rather the risk stems from the excessive fat and particularly saturated fat associated with the meat of modern domesticated animals.

Studies have however strongly associated excessive red meat consumption with cardiac disease risk. High fat, grilled, pan-fried, charbroiled and processed meat are also associated with cancer risk.

Both excessive red and processed meat intakes have been positively associated with cancers of the colorectum and lung.
Heterocyclic amines (HAs) are carcinogens formed during the cooking of meat at moderate to high temperatures.

Commercially raised animals are fed growth stimulating hormones, antibiotics and processed grains, usually genetically modified (GM) corn that has been sprayed with pesticides.

Data published by the American Institute for Cancer Research and the World Cancer Research recommend no more than 80g (2.8 ounces) of meat should be consumed daily, preferably fish or poultry, and limited amounts that are cured or smoked.

In addition to the health hazards, excessive meat consumption is placing a strain on land and water resources, contributing to water pollution, and aggravating global warming.

The ecological impact of meat production includes forest destruction in Central and South America, elimination of competitive predators in the United States, and waste produced by livestock and poultry threatening rivers and lakes. The waste generated by livestock in the United States is 130 times that produced by humans, and the meat industry is the largest source of emissions of methane, a greenhouse gas contributing to ozone depletion and climate change.

In order to maximize the health benefits of eating beef, it’s strongly advised to choose free range, grass fed, organic, lean cuts, and to consume red meat in moderation.