{"id":387465,"date":"2025-08-31T17:00:28","date_gmt":"2025-08-31T17:00:28","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/387465\/"},"modified":"2025-08-31T17:00:28","modified_gmt":"2025-08-31T17:00:28","slug":"what-is-red-meat","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/387465\/","title":{"rendered":"What is red meat?"},"content":{"rendered":"

\"play\"<\/p>\n

Expert explains how to choose the protein powder to add to your diet<\/p>\n

Nutrition therapist Lauren Kelly explains the many different protein powder options and how each variation can help you meet your health goals.<\/p>\n

Planning to grill this Labor Day?<\/p>\n

Americans can’t seem to get enough beef<\/a>. From juicy burgers to tender steaks, many of us line up at fast food restaurants, dine in at steak houses or crowd around the grill at backyard barbecues. For the companies providing those cuts and patties, business is good \u2013 to the tune of nearly $500 billion, according to\u00a0one market analysis<\/a>.\u00a0<\/p>\n

But for the consumer, does eating all that meat<\/a> have a negative health effect<\/a>? Experts weigh in on the raw truths of consuming red meat.\u00a0<\/p>\n

What is red meat?\u00a0<\/p>\n

The first question many people have is what constitutes a meat as being “red?”\u00a0In general, it’s meat that is red when raw, usually coming from non-bird<\/a> or non-fish sources. “For simplicity, think of any meat<\/a> coming from an animal with four legs as red meat,” Kearson Petruzzi, a registered dietitian, previously told USA TODAY. Such meats have that distinct color because they contain\u00a0more myoglobin<\/a> than chicken or fish. The amount of myoglobin in animal muscles determines the color of the meat, according to the\u00a0U.S. Department of Agriculture<\/a>.\u00a0<\/p>\n

Dr. Donald Hensrud, an associate professor of preventive medicine and nutrition for Mayo Clinic and the editor of \u201cThe Mayo Clinic Diet,\u201d previously told USA TODAY that red meats “include beef, veal, pork<\/a>, lamb and venison.”<\/p>\n

Heads up: <\/strong>What is the healthiest meat to eat? Expert tips to cook a nutrient-rich plate.<\/a><\/p>\n

What nutrients do you get from red meat?<\/p>\n

As with any part of a healthy diet<\/a>, red meat provides only some nutrients. For its part, “red meat provides iron<\/a>, zinc and B-vitamins,” says\u00a0Petruzzi.\u00a0Indeed, red meat is one of the main dietary sources of vitamin B12<\/a> in particular. Red meat also contains modest amounts of the mineral selenium and the vitamin niacin<\/a>.\u00a0<\/p>\n

Josh Redd, NMD, the founder of RedRiver Health and Wellness and author of “The Truth About Low Thyroid,” previously told USA TODAY that “red meat is also an excellent source of high-quality protein<\/a> that’s more easily absorbed than plant proteins.” Lack of protein, he says, “can make it harder to maintain muscle<\/a> mass and metabolism and to have good immune resilience.”<\/p>\n

When getting such protein from meat sources, Redd says it’s helpful to remember that ounces of meat are not equivalent to grams of protein. “An ounce of meat has about 7 grams of protein,” he explains. That means a single 6-ounce steak has 42 grams of protein \u2013 already approaching the daily intake of protein the CDC recommends.\u00a0<\/p>\n

It’s also worth noting that there are many other sources of protein beyond red meat that include beans, eggs<\/a>, cheese, Greek yogurt<\/a> and other animal meat<\/a>. Petruzzi adds that the vitamins and minerals found in red meat are also found in\u00a0poultry<\/a>, fish, nuts<\/a> and plant-based sources<\/a>.<\/p>\n

Yikes: <\/strong>Carnivore, lion diets called life-changing online. But is eating only meat really good for you?<\/a><\/p>\n

Is red meat bad for you?\u00a0<\/p>\n

Consuming red meat, then, is not essential to a healthy diet, and may even pose some health risks if consumed too frequently.\u00a0General recommendations are to have red meat no more than once per week. \u00a0<\/p>\n

Mayo Clinic<\/a>\u00a0notes\u00a0that leaner cuts of beef can be part of a healthy diet and suggests sticking to ones like top sirloin<\/a>\u00a0and top or bottom round roasts. Some of the most concerning red meats include ham, bacon<\/a> and salami. Significant consumption thereof has been\u00a0linked to<\/a>\u00a0Type 2 diabetes and heart disease<\/a>.\u00a0<\/p>\n

Another thing to consider when indulging in red meat is the other foods one is already consuming.\u00a0“For the average American who is eating way too many sugars and carbs<\/a>, they\u2019re going to want to especially minimize their consumption of saturated fats and red meats,” says Redd. He explains that’s because high-carb diets raise levels of insulin and blood sugar<\/a>.<\/p>\n

Petruzzi similarly warns against the saturated fat<\/a> contained in red meat and notes that red meat can also raise one’s LDL cholesterol levels \u2013 the “bad”\u00a0cholesterol\u00a0we need\u00a0to avoid. What’s more, the\u00a0World Health Organization<\/a>\u00a0has\u00a0classified red meat as a group 2A carcinogen<\/a>.<\/p>\n

Hensrud says that because there is no health requirement to include red meat in one’s diet and because there are healthier sources of the nutrients it provides, the risks may outweigh the benefits. “Generally, the less red meat you eat, the better.”<\/p>\n","protected":false},"excerpt":{"rendered":"Expert explains how to choose the protein powder to add to your diet Nutrition therapist Lauren Kelly explains…\n","protected":false},"author":2,"featured_media":387466,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4318],"tags":[5784,5176,6583,372,54504,1203,105,6582,6590,3462,7494,12639,7911,93105,5488,12,4434,5179,5496,6581,91572,1022,6588,5598,6093,6589,5181,16,15,2488],"class_list":{"0":"post-387465","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition","8":"tag-affiliate","9":"tag-and","10":"tag-curious","11":"tag-diet","12":"tag-diet-and-nutrition","13":"tag-food","14":"tag-health","15":"tag-just","16":"tag-just-curious","17":"tag-local","18":"tag-local-affiliate-food","19":"tag-local-affiliate-health-and-wellness","20":"tag-meat","21":"tag-meat-u0026-seafood","22":"tag-neutral","23":"tag-news","24":"tag-nutrition","25":"tag-overall","26":"tag-overall-neutral","27":"tag-point","28":"tag-seafood","29":"tag-seo","30":"tag-seo-wellness","31":"tag-the","32":"tag-to","33":"tag-to-the-point","34":"tag-u0026","35":"tag-uk","36":"tag-united-kingdom","37":"tag-wellness"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/115124451766811379","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/387465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=387465"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/387465\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/387466"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=387465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=387465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=387465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}