Vegetarian. Pescatarian. Flexatarian. There are a lot of approaches to eating that shun meat in the diet. Some people do not eat meat for religious or ethical reasons. These are all completely reasonable reasons to not consume meat. Other people, however, avoid meat because of the perceived health detriments of consuming meat. This is both right and wrong.
Unhealthy animals produce unhealthy meat. Healthy animals have meat that is loaded with healthy fats, essential proteins, vitamins and minerals.
It is important to source meat that comes from animals raised on a diet that is natural to their species - cows are built to eat grass, not grain. When animals like cows are force-fed grain, it causes all sorts of physical problems for the animal. Subsequently, the cow is then loaded up with antibiotics and other medications to keep it “healthy.” These drugs make their way into the animals’ meat, and onto consumers’ plates. There is a saying: It’s not what you eat; it’s what you eat ate. Eat healthy animals.
Some animals, cattle specifically, are often given growth hormones to expedite the amount of time it takes to get from calf to slaughter weight. Again, these drugs make their way into the animal’s meat and onto consumers’ plates. Those drug-infused foods wreak havoc on the human body.
Eat a variety of meat - different animals, different cuts, and various organs. Not all meat has the same nutritional profile. A serving (about the size of the palm) of lean cut beef can have 25 grams of protein, 10 grams of healthy fat, and is loaded with iron and zinc. Pork is often high in vitamin B1 which is great for the nervous system and the brain. Lamb is rich in vitamin B12 which helps make red blood cells and keeps nerve cells healthy. Beef liver is rich in vitamins C and B6.