The red meat and you

Red meat, in gastronomy, is meat which is red when raw and not white when cooked, and includes the meat of most adult mammals. In nutritional science, red meat is defined as meat with more than a certain level of myoglobin. Red meat also, is a good source of protein and provides vitamins and minerals, such as iron and zinc. The iron, when consumed in excess, can increase the risk of weight gain and disease , and people who eat a lot of red meat are known to be at higher risk for certain cancers.

Consume no more than two or three servings of red meat per week, and stick to lean and grass-fed varieties whenever possible. Grass-fed meat naturally has fewer calories than conventional meat and contains higher levels of omega-3 fatty acids.